Whole Wheat Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 TBSP Italian SeasoningCarrots, raw, 1 cup, grated Kale, 4 cup, chopped Spinach, fresh, 4 cup Shaw's FF Ricotta Cheese - 15 servings, 32oz, 15 serving (whole container)Shaw's Broccoli Spears - 5 servings per bag, 5 serving (whole bag)contadina sauce - 29 oz can - 13 servings /can, 13 serving (whole can)Hodgson Mill Whole Wheat Lasagna - 4 servings a container, 4 serving (whole box)Cabot's Seriously Sharp Cheddar Cheese Shredded - 8 servings per container - 1/4 cup, 8 serving (whole bag)shaw's parmesan cheese - 1 TBSP, 16 serving (1 cup)
350 for 30 minutes.
Makes two, 9 by 12 pans
Boil water for Lasagna and cook according to box directions and be careful not to break
(set aside using parchment or wax paper so they don't stick together while you prepare the rest of the ingredients)
Mix grated carrots, Ricotta Cheese and Grated Parmesan Cheese and Italian Seasoning together
Defrost the Broccoli in the microwave, strain off excess water but avoid cooking the broccoli if you can
Rinse and pat dry kale and spinach (or use salad spinner)
Take a knife along the stem of the kale to remove the stems (or just rip the leaves off of the stem) and chop (or rip) the kale into roughly 2 inch squares
Spoon some tomato sauce on the bottom of the lasagna pan
put down 3 lasagna noodles
cheese mixture
kale/spinach
tomato sauce
some extra sharp cheddar/ (or shredded parm or mixture of both) - just enough for taste u want to leave plenty for on top
continue layering until top layer of noodle with a small spoonful of tomato sauce and extra cheese on top
Bake in oven until browns on top and cheese is melted through.
Number of Servings: 24
Recipe submitted by SparkPeople user LADILADIDA.
Makes two, 9 by 12 pans
Boil water for Lasagna and cook according to box directions and be careful not to break
(set aside using parchment or wax paper so they don't stick together while you prepare the rest of the ingredients)
Mix grated carrots, Ricotta Cheese and Grated Parmesan Cheese and Italian Seasoning together
Defrost the Broccoli in the microwave, strain off excess water but avoid cooking the broccoli if you can
Rinse and pat dry kale and spinach (or use salad spinner)
Take a knife along the stem of the kale to remove the stems (or just rip the leaves off of the stem) and chop (or rip) the kale into roughly 2 inch squares
Spoon some tomato sauce on the bottom of the lasagna pan
put down 3 lasagna noodles
cheese mixture
kale/spinach
tomato sauce
some extra sharp cheddar/ (or shredded parm or mixture of both) - just enough for taste u want to leave plenty for on top
continue layering until top layer of noodle with a small spoonful of tomato sauce and extra cheese on top
Bake in oven until browns on top and cheese is melted through.
Number of Servings: 24
Recipe submitted by SparkPeople user LADILADIDA.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 4.3 g
- Cholesterol: 13.3 mg
- Sodium: 355.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.3 g
- Protein: 10.5 g
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