Veggie Lasagna

Name: Veggie Lasagna Recipe
Prep time: 180 min
Cook time: 60 min
Total time: 240 min
Yield: 4
Ingredients: 3 cup Zuccini Squash; 3 carrot (7-1/2) Carrots raw; 2 breast bone and skin removed Chicken Breast (cooked) no skin roasted; .06 cup Flour white; 1 tbsp Extra Virgin Olive Oil; 1 cup chopped Onions raw; 1 cup chopped or diced Broccoli fresh; .5 cup Rice Dream Original rice milk; 4 serving Cheese Dairy-Free Daiya Mozzerella Style

Minutes to Prepare: 180
Minutes to Cook: 60

Number of Servings: 4

Ingredients

3 cup Zuccini Squash 3 carrot (7-1/2") Carrots, raw 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted .06 cup Flour, white 1 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1 cup, chopped or diced Broccoli, fresh .5 cup Rice Dream Original rice milk 4 serving Cheese, Dairy-Free, Daiya, Mozzerella Style

Directions

Make noodles with the veggies. steam the broccoli. make a broth from boiling the veggies to soften them. Add the broth to the pressure cooker to shred the chicken. Make a bechemel with rice dream and the broth.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user THEJAZZMUSIC.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 343.2
Total Fat: 13.3 g
Cholesterol: 73.1 mg
Sodium: 407.8 mg
Total Carbs: 24.4 g
Dietary Fiber: 5.0 g
Protein: 30.9 g

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