Vegetarian Lasagne (Spinach & Veggie Grind)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 344.1
- Total Fat: 11.8 g
- Cholesterol: 35.5 mg
- Sodium: 712.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 4.9 g
- Protein: 23.6 g
View full nutritional breakdown of Vegetarian Lasagne (Spinach & Veggie Grind) calories by ingredient
Number of Servings: 8
Ingredients
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Onions, raw, 1 small, chopped
*Yves Veggie Ground Round - Original, pkg
Newman's Own Marinara Sauce, jar
Mushrooms, fresh, 1 cup, chopped
Spinach, fresh, 6 cups, chopped
Ricotta Cheese, part skim milk, 2 cups
Nutmeg, ground, 0.25 tsp
*Healthy Harvest Whole Wheat Blend Lasagna - 9 noodles
Mozzarella Cheese, part skim milk, 2 cups, shredded
Directions
Preheat oven to 375.
Spray nonstick skillet with cooking spray. Saute onion until tender. Add spaghetti sauce and simmer for a few minutes. Stir in veggie grind and remove from heat.
Combine spinach, ricotta and nutmeg.
Boil noodles to desired doneness. Drain but do not rinse.
Spray a 9x13 pan with cooking spray. Arrange 3 noodles, spready with ricotta mixture, then tomato mixture, then 1/3 of grated mozzarella. Repeat layers. Bake 25 minutes or until cheese is bubbly and beginning to brown.
Let sit 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user KJRUNNIN.
Spray nonstick skillet with cooking spray. Saute onion until tender. Add spaghetti sauce and simmer for a few minutes. Stir in veggie grind and remove from heat.
Combine spinach, ricotta and nutmeg.
Boil noodles to desired doneness. Drain but do not rinse.
Spray a 9x13 pan with cooking spray. Arrange 3 noodles, spready with ricotta mixture, then tomato mixture, then 1/3 of grated mozzarella. Repeat layers. Bake 25 minutes or until cheese is bubbly and beginning to brown.
Let sit 5 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user KJRUNNIN.