Quick Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.0
- Total Fat: 6.4 g
- Cholesterol: 16.9 mg
- Sodium: 455.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.2 g
- Protein: 16.9 g
View full nutritional breakdown of Quick Veggie Lasagna calories by ingredient
Number of Servings: 8
Ingredients
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1 package whole wheat lasagna noodles
1/2 jar of your favorite pasta sauce
1 1/2 cup cottage cheese
1 cup ricotta cheese
2 oz. mozzarella cheese
3 or 4 kinds of vegetables- I used one cup each of spinach, broccoli, mushrooms, and zucchini
Directions
Boil noodles and drain. Layer noodles, 1/2 of each cheese, veggies, and sauce. Repeat- hold some mozarella. Top with last layer of noodles, more sauce, and sprinkle with remaining cheese. Bake at 350, for 30-40 minutes. Makes 8 servings in a 9'' x 13'' baking dish.
Number of Servings: 8
Recipe submitted by SparkPeople user LINZMCHLLE.
Number of Servings: 8
Recipe submitted by SparkPeople user LINZMCHLLE.
Member Ratings For This Recipe
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LAURIELEE333
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WBRUNNERGIRL
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AMANDAPUC
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MYTURN11
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JIACOLO
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SPARKPEOPLE1951
I used No boil noodles. I also used frozen spinach & broccoli that I microwaved just long enough to thaw and added mushrooms and choped onions. I used my homemade sauce and because I used no boil noodles I put in the oven for 30 min covered w/foil and 20 min uncovered or until lightly browned. - 2/8/21
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LIS193
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RAPUNZEL53
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CHERYLHURT
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FISHGUT3
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PWILLOW1
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JVANAM
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REDROBIN47
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CD17951176
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PLATINUM755
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JANTHEBLONDE
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MEXGAL1
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JAMER123
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BETWEENTHEPAGES
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WERNERSBACH519
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JOURNEYOF3
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JUDYPETE1
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ICKA_2
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BELLE929
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LAURA_SCHROEDER
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THENEWMC
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JVANSLYKE
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CHERYLA8
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TIAGAYEPFA
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AJUDAH1
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RUTHMINUS30
I made this last night, used broccoli, rhubarb, zuchini and spinach. It actually turned out pretty good. it was the 1st time id tried to make lasagna and I was happy with it. The only thing was that the top layer of noodles didnt get very soft, I think it needed more sauce than the recipe calls for - 2/11/09