LASAGNA PRIMAVERA
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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Average Rating
3 ratings
Rate Recipe
Ingredients
2 cups carrots, shredded
2 cups yellow squash, shredded
2 cups zucchini, shredded
2 cups plain Stonyfield Farm Yogurt cheese
1 teaspoon each oregano and basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 cups mozzerella cheese shredded
12 lasagna noodles, cooked
1 32oz jar Newman's Own Roasted Garlic and Peppers Pasta Sauce
Directions
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375°F. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.
Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.
Serve warm.
Yields
10 servings
Nutrition Facts
Calories 410; Calories from Fat 110; Total Fat 12g; Carbohydrates 56g; Protein 22g; Fiber 3g
Number of Servings: 10
Recipe submitted by SparkPeople user CATH31.
Print this recipe Print Recipe Email this recipe Email to a friend. Save this recipe Save this recipe Average Rating3 ratingsRate RecipeIngredients2 cups carrots, shredded2 cups yellow squash, shredded2 cups zucchini, shredded2 cups plain Stonyfield Farm Yogurt cheese1 teaspoon each oregano and basil1/2 teaspoon thyme1/2 teaspoon salt1/2 teaspoon pepper2 eggs2 cups mozzerella cheese shredded12 lasagna noodles, cooked1 32oz jar Newman's Own Roasted Garlic and Peppers Pasta SauceDirectionsUsing a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375°F. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.Serve warm.Yields10 servingsNutrition FactsCalories 410; Calories from Fat 110; Total Fat 12g; Carbohydrates 56g; Protein 22g; Fiber 3g
Print this recipe Print Recipe
Email this recipe Email to a friend.
Save this recipe Save this recipe
Average Rating
3 ratings
Rate Recipe
Ingredients
2 cups carrots, shredded
2 cups yellow squash, shredded
2 cups zucchini, shredded
2 cups plain Stonyfield Farm Yogurt cheese
1 teaspoon each oregano and basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 cups mozzerella cheese shredded
12 lasagna noodles, cooked
1 32oz jar Newman's Own Roasted Garlic and Peppers Pasta Sauce
Directions
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375°F. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.
Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.
Serve warm.
Yields
10 servings
Nutrition Facts
Calories 410; Calories from Fat 110; Total Fat 12g; Carbohydrates 56g; Protein 22g; Fiber 3g
Number of Servings: 10
Recipe submitted by SparkPeople user CATH31.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 12.8 g
- Cholesterol: 55.7 mg
- Sodium: 576.2 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 4.5 g
- Protein: 15.0 g
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