Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Lasagna pastaMorning Star Farm Meal Starters Chik'n StripsRicotta cheeseMixed vegetablesSpinachMozzarellaSauceItalian seasoning
-Preheat oven to 350 degrees F (175 degrees C).
-Bring a large pot of lightly salted water to a boil.
-Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
-In a skillet over medium-high heat, cook vegetables until tender.
-Drain excess liquid and cool.
-Cook spinach for 1 minute.
-Drain, then squeeze out excess liquid.
-Chop spinach.
-Combine ricotta cheese, salt, oregano, basil, and pepper in a bowl.
-Lay lasagna noodles in bottom of a 9x13 inch baking dish.
-Spread vegetables and spinach over noodles and one third of the cheese mixture over noodles.
-Sprinkle 0.25 cup mozzarella cheese on top.
-Spread 0.25 cup sauce over cheese.
-Repeat layering.
-Cover dish with aluminum foil and bake in a preheated oven for 1 hour.
-Cool 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user YMYSELF.
-Bring a large pot of lightly salted water to a boil.
-Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
-In a skillet over medium-high heat, cook vegetables until tender.
-Drain excess liquid and cool.
-Cook spinach for 1 minute.
-Drain, then squeeze out excess liquid.
-Chop spinach.
-Combine ricotta cheese, salt, oregano, basil, and pepper in a bowl.
-Lay lasagna noodles in bottom of a 9x13 inch baking dish.
-Spread vegetables and spinach over noodles and one third of the cheese mixture over noodles.
-Sprinkle 0.25 cup mozzarella cheese on top.
-Spread 0.25 cup sauce over cheese.
-Repeat layering.
-Cover dish with aluminum foil and bake in a preheated oven for 1 hour.
-Cool 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user YMYSELF.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 3.7 g
- Cholesterol: 16.5 mg
- Sodium: 939.6 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 5.0 g
- Protein: 21.1 g