(Vegetarian) Beef and Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
10 lasagna noodles- cooked according to package directions1 cup thawed Quorn crumbles1 cup chopped Baby Bella mushrooms1/4 cup grated or very thinly sliced carrots2 cups baby spinach3 cups Traditional pasta sauce1 8 oz package plain cream cheese1 bag cheddar cheese1 bag mozzarella cheeseherbs and spices to taste (I used garlic powder, oregano, black pepper)
Pre-heat oven to 375.
Cook noodles according to instructions on box. drain.
Spray 9x13 pan w/a thin coating of cooking spray.
Spread a thin layer of sauce on the bottom of pan.
Put down first layer of noodles.
Spread cream cheese over noodles.
Spread out some of the crumbles and veggies.
Sprinkle a mix of cheddar and mozzarella shredded cheese over the veggies.
Repeat sauce, noodles, cream cheese, crumbles and veggies, shredded cheese.
For the top layer, spread sauce over the noodles and sprinkle remainder of shredded cheese on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes uncovered.
Serving Size: Makes 8 square pieces in a 9x13 pan
Cook noodles according to instructions on box. drain.
Spray 9x13 pan w/a thin coating of cooking spray.
Spread a thin layer of sauce on the bottom of pan.
Put down first layer of noodles.
Spread cream cheese over noodles.
Spread out some of the crumbles and veggies.
Sprinkle a mix of cheddar and mozzarella shredded cheese over the veggies.
Repeat sauce, noodles, cream cheese, crumbles and veggies, shredded cheese.
For the top layer, spread sauce over the noodles and sprinkle remainder of shredded cheese on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes uncovered.
Serving Size: Makes 8 square pieces in a 9x13 pan
Nutritional Info Amount Per Serving
- Calories: 425.6
- Total Fat: 21.9 g
- Cholesterol: 68.8 mg
- Sodium: 738.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.6 g
- Protein: 21.7 g
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