Roasted Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:15 Healthy Harvest Whole Wheat Blend Lasagna -Spinach, frozen, 1 package (10 oz) yields Cottage Cheese, Nonfat, 2 cup (not packed) Parmesan Cheese, shredded, 10 tbsp Chickpeas (garbanzo beans), 2 cup Chicken Sausage, Italian, 3 serving Fennel, 1 cup, sliced Parsnips, 3 parsnip (9" long) Onions, raw, 1 large Sage, ground, 1 tbsp Pepper, black, 1 tbsp Salt, 1 tbsp *Extra Light Olive Oil, 2 tbsp Carrots, raw, 2 cup, chopped
Roast the onions, parsnips, fennel, carrots & chick peas in the oven at 400 degrees for 45 minutes.
While the vegetables are roasting, combine the cottage cheese, parmesan spinach, salt, pepper, sage, and chicken sausage in a bowl. Set aside.
Boil lasagna noodles according to package directions. Once they are cooked, put a layer of noodles, followed by a layer of the spinach mixture, followed by the the roasted vegetables. Continue and end with a final layer of noodles.
Bake at 350 for 45 minutes or until the interior is thoroughly warmed.
Makes 12 servings that are 2-in by 2-in
Number of Servings: 12
Recipe submitted by SparkPeople user FIFIKINS.
While the vegetables are roasting, combine the cottage cheese, parmesan spinach, salt, pepper, sage, and chicken sausage in a bowl. Set aside.
Boil lasagna noodles according to package directions. Once they are cooked, put a layer of noodles, followed by a layer of the spinach mixture, followed by the the roasted vegetables. Continue and end with a final layer of noodles.
Bake at 350 for 45 minutes or until the interior is thoroughly warmed.
Makes 12 servings that are 2-in by 2-in
Number of Servings: 12
Recipe submitted by SparkPeople user FIFIKINS.
Nutritional Info Amount Per Serving
- Calories: 312.7
- Total Fat: 7.5 g
- Cholesterol: 22.6 mg
- Sodium: 1,081.6 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 8.8 g
- Protein: 17.4 g
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