Veggie Lasagne
- Number of Servings: 8
Ingredients
1 8 oz. box of Creamette's oven-ready lasagna pasta2 eggsone 15 oz. container of ricotta1/2 cup grated parmesan cheese (I used fresh parm and grated it myself-- not powdered stuff)two 24-26 oz containers of pasta sauce2 boxes of frozen, chopped spinach, thawed2 cups (8 oz) mozzarella cheese
Preheat oven to 350 degrees.
Lightly beat eggs. Add ricotta cheese and parmesan cheese. Mix well.
In separate bowl, mix pasta sauce and spinach. Spread 1/4 of sauce in bottom of large glass baking dish (9 x 13).
Lay down 4 noodles.
Top with 1/3 of cheese mixture. Add 1 cup of mozzarella cheese.
Repeat layers with alternating noodles, pasta sauce, and cheese mixture. The final layer should be pasta sauce.
Cover tightly with aluminum foil. Bake 1 hour. Remove foil and top with second cup of mozzarella cheese. Bake uncovered for 10 more minutes.
Nutrition info based on 1/8 of pan. (I just cut the lasagna into quarters, then halve each section.)
Number of Servings: 8
Recipe submitted by SparkPeople user VALERRIFIC.
Lightly beat eggs. Add ricotta cheese and parmesan cheese. Mix well.
In separate bowl, mix pasta sauce and spinach. Spread 1/4 of sauce in bottom of large glass baking dish (9 x 13).
Lay down 4 noodles.
Top with 1/3 of cheese mixture. Add 1 cup of mozzarella cheese.
Repeat layers with alternating noodles, pasta sauce, and cheese mixture. The final layer should be pasta sauce.
Cover tightly with aluminum foil. Bake 1 hour. Remove foil and top with second cup of mozzarella cheese. Bake uncovered for 10 more minutes.
Nutrition info based on 1/8 of pan. (I just cut the lasagna into quarters, then halve each section.)
Number of Servings: 8
Recipe submitted by SparkPeople user VALERRIFIC.
Nutritional Info Amount Per Serving
- Calories: 387.9
- Total Fat: 15.9 g
- Cholesterol: 100.6 mg
- Sodium: 714.0 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 5.2 g
- Protein: 24.1 g