Vegetable Lasagna

Name: Vegetable Lasagna Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 8 Whole Wheat Lasagna noodles - cooked; 1 can Cream of Mushroom Soup; 1 cup Nonfat Milk; 2/3 cup Weight Watchers Shredded Mozarella Cheese; 1 cup sliced fresh mushrooms; 1/2 cup chopped broccoli - steamed; 1/2 cup chopped carrots - steamed; 1/2 cup chopped green peppers - steamed; 1/2 cup chopped red peppers - steamed; 4 canned artichoke hearts in water; 1/4 cup sundried tomatoes (not in oil)

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 4

Ingredients

8 Whole Wheat Lasagna noodles - cooked1 can Cream of Mushroom Soup1 cup Nonfat Milk2/3 cup Weight Watchers Shredded Mozarella Cheese1 cup sliced fresh mushrooms1/2 cup chopped broccoli - steamed1/2 cup chopped carrots - steamed1/2 cup chopped green peppers - steamed1/2 cup chopped red peppers - steamed4 canned artichoke hearts in water1/4 cup sundried tomatoes (not in oil)

Directions

Cook Lasagna noodles until soft. Steam broccoli, carrots, and peppers about 8 minutes to soften then chop. Mix cream of mushroom soup and milk. Spread a small amount of soup mix on bottom of oblong caserole dish. Place 3 noodles on sauce. Spread 1/2 of vegetables on noodles. Top with 1/3 of the cheese. Repeat layer - top with 2 noodles and the final 1/3 of the cheese. Bake for 30 to 45 minutes until hot and bubbly. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PJ70F9.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving