Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 Whole Wheat Lasagna Noddles 2 Packages of Yves Veggie ground Original (680g) 1 Tub of Ricotta Cheese ( 475g) 1 Jar of Ragu Portabella Mushroom Pasta ( 700 ml) 1 Small Zucchini, chopped ( about 1 cup ) 1 Green Pepper, Chopped 2 Cups of Mushrooms, chopped or sliced 1 Egg Half red onion1.5 Cups of Mozzarella Cheese
~Preheat oven to 350F spray 13x9 inch (3L0 glass baking dish with oil.
~Soak noddles in cold water.
~ In bowl, stir together ricotta and egg.
~ in another bowl, stir together Ragu sauce and 1 cup (250ml) water.
~ In a frying pan, cook on medium heat the onions with a bit of cooking spray. After 2 minutes, add Green peppers, mushrooms, and Zucchini for 2 more minutes or until they start to turn Golden.
~ In another Pan ( or same one if you can place the veggies into a bowl for now) put in the 2 packages of Veggie Ground and stir it on medium heat until warm.
~ Pour 1/2 cup of the sauce in the bottom of the dish to make a base.
~Put in 4 noodles at the bottom of the dish on top of the sauce
~ add a layer of Veggie Ground, The mixed veggies, and then the ricotta cheese
~ Repeat until you get to the final 4 lasagna noodles
~ put the remainder of the sauce on top of the noddles
~ spread the mozzarella cheese
~ Cover with foil and bake in centre of oven for 45 minutes.
~ Remove foil and place it back in the oven for 15 minutes so the cheese browns
~cool for 15 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user NATICUS.
~Soak noddles in cold water.
~ In bowl, stir together ricotta and egg.
~ in another bowl, stir together Ragu sauce and 1 cup (250ml) water.
~ In a frying pan, cook on medium heat the onions with a bit of cooking spray. After 2 minutes, add Green peppers, mushrooms, and Zucchini for 2 more minutes or until they start to turn Golden.
~ In another Pan ( or same one if you can place the veggies into a bowl for now) put in the 2 packages of Veggie Ground and stir it on medium heat until warm.
~ Pour 1/2 cup of the sauce in the bottom of the dish to make a base.
~Put in 4 noodles at the bottom of the dish on top of the sauce
~ add a layer of Veggie Ground, The mixed veggies, and then the ricotta cheese
~ Repeat until you get to the final 4 lasagna noodles
~ put the remainder of the sauce on top of the noddles
~ spread the mozzarella cheese
~ Cover with foil and bake in centre of oven for 45 minutes.
~ Remove foil and place it back in the oven for 15 minutes so the cheese browns
~cool for 15 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user NATICUS.
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 10.4 g
- Cholesterol: 46.8 mg
- Sodium: 486.1 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.0 g
- Protein: 23.4 g
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