Chrissy's Vegetable Lasagna (July 2013 CSA veggies)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Gluten Free Cafe Rice Lasagna No Boil, 280 gram(s) *Cheese - Great Value brand Mozzarella low-moisture part-skim shredded, 2 cup *Ricotta - Part Skim - Crystal Farms - FF's - 90Cal/1/4-Cup, 7 serving *Trader Joe's 100% Liquid Egg Whites (3 Tbsp=1 egg), 2 serving *Delallo Fat Free All Natural Marinara Sauce, 3 cup *Sauce, Pasta, Newman's Own Fire Roasted Tomato & Garlic,1.5 cup *Italian 3 cheese Blend(frigo), 1 tbsp Garlic, 3 cloveCarrots, raw, 2 medium *Garlic Scape(Sprouts)2oz, 28 gram*green onion (spring onion), 0.25 cup Green Beans (snap), .25 cup kale, raw, 1 cup Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Broccoli, fresh, 1 cup, chopped Cauliflower, raw, .5 cup
Shred all of the vegetable in a food processor, set aside. Again in food processor with regular mixing blade, mix together the cheeses and egg whites. This is also where I added my salt, pepper and other spices.
Layer sauce, noodles, shredded veggies, cheese, sauce, noodles, shredded veggies, cheese, sauce. cover with non stick foil and bake until done…about an hour
Serving Size: 8 equal servings from a 9x13 pan.
Layer sauce, noodles, shredded veggies, cheese, sauce, noodles, shredded veggies, cheese, sauce. cover with non stick foil and bake until done…about an hour
Serving Size: 8 equal servings from a 9x13 pan.
Nutritional Info Amount Per Serving
- Calories: 369.6
- Total Fat: 15.6 g
- Cholesterol: 47.8 mg
- Sodium: 859.9 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 6.1 g
- Protein: 19.8 g
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