vegetable lasagna

Name: vegetable lasagna Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 cup Mezzetta Napa Valley homemade marinara (by KREJSMITH); 7 serving Cheese (shredded) - Italian blend - Kroger brand - 1/4C (by MOM2NATURE); 2 serving Barilla Oven Ready Dry Lasagne (3 Pieces) srv sz (by NEED2DROP50); .5 cup Parmesan Cheese grated; 1.5 cup pieces Mushrooms fresh; 2 cup sliced Summer Squash; 1 tsp Parsley dried

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 4

Ingredients

3 cup Mezzetta Napa Valley homemade marinara (by KREJSMITH) 7 serving Cheese (shredded) - Italian blend - Kroger brand - 1/4C (by MOM2NATURE) 2 serving Barilla Oven Ready Dry Lasagne (3 Pieces) srv sz (by NEED2DROP50) .5 cup Parmesan Cheese, grated 1.5 cup pieces Mushrooms, fresh 2 cup, sliced Summer Squash 1 tsp Parsley, dried

Directions

Steam mushroom and squash for 6 min. Drain veggies and squeeze them in a paper towel to dry. Spray 8 x 8 pan with olive oil Pam. Layer with small amount of sauce on the bottom and then two lasagna noodles . Middle layers are sauce, vegetable, parm and then shredded cheese and bake 350 for forty min. Top layer is sauce parm and sprinkle with fresh or dried parsely flakes. Bake 350 for 40 min. and uncover and bake for 5 more minutes.
Serving Size:�4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 459.5
Total Fat: 25.4 g
Cholesterol: 69.9 mg
Sodium: 1,312.8 mg
Total Carbs: 28.7 g
Dietary Fiber: 3.5 g
Protein: 24.0 g

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