Quick and yummy Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cups tomato sauce1 garlic clove pressed1/2 cup dry red wine11/2 cup water1 tsp oregano1/2 cup of egg substitutes2 cups fat free ricotta cheese1/4 cup parmesan cheese1/4 tsp nutmeg1 lbs UNCOOKED lasagna noodles5 cups grated fat free mozzarella cheesesome times I add boca crumbles if I want the added protein but that is up to you.
preheat oven to 350
combine: tomato sauce, garlic, wine, water and oregano in a pot heat over stove make sure it is seasoned to taste- some times I add red pepper to it also.
combine in bowl: eggs, ricotta cheese, nutmeg and parmesan- beat
Pour: generous amount of sauce on bottom of 9x13 pan (glass pans work best).
Alternante: UNCOOKED lasagna noodles, sauce, ricotta mixture, mozzarella, sauce, noodels, sauce, ricotta...... giving room for noodels to swell during cooking.
make about three layers ending with mozzarella.
cover the pan with tin foil- you may prepare up to 24 hours in advance and refregerate until cook time.
Bake: 1 hour covered, remove foil and bake an additional 15 mintues or until golden brown.
let stand 10 minutes before serving.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CARA222.
combine: tomato sauce, garlic, wine, water and oregano in a pot heat over stove make sure it is seasoned to taste- some times I add red pepper to it also.
combine in bowl: eggs, ricotta cheese, nutmeg and parmesan- beat
Pour: generous amount of sauce on bottom of 9x13 pan (glass pans work best).
Alternante: UNCOOKED lasagna noodles, sauce, ricotta mixture, mozzarella, sauce, noodels, sauce, ricotta...... giving room for noodels to swell during cooking.
make about three layers ending with mozzarella.
cover the pan with tin foil- you may prepare up to 24 hours in advance and refregerate until cook time.
Bake: 1 hour covered, remove foil and bake an additional 15 mintues or until golden brown.
let stand 10 minutes before serving.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CARA222.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 7.8 g
- Cholesterol: 7.9 mg
- Sodium: 1,088.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 2.6 g
- Protein: 24.1 g