Gluten-Free Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 321.9
  • Total Fat: 9.4 g
  • Cholesterol: 52.1 mg
  • Sodium: 621.2 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.7 g

View full nutritional breakdown of Gluten-Free Veggie Lasagna calories by ingredient
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Number of Servings: 12

Ingredients

    2 c spinach, fresh or frozen
    1 c zucchini, sliced
    1 c yellow squash, sliced
    12 oz ricotta cheese, fat-free
    1 pkg DeBoyles Gluten Free lasagna noodles
    2 c cottage cheese, fat free
    15 oz part-skim mozzarella, shredded
    1 large egg
    3 c pasta sauce
    oregano
    basil
    salt & pepper

Directions

Mix ricotta, cottage cheese, egg. Add Italian spices to taste.

Lightly spread bottom of casserole dish w sauce. Layer noodles, cheese mixture, veggies, sauce. Top layer of noodles should be covered w sauce and mozzarella only.

Bake at 350 for 45 minutes or until top is bubbly.
(I cover it w tin foil to keep noodles from getting crispy).


Number of Servings: 12

Recipe submitted by SparkPeople user SUSAN1019.

TAGS:  Vegetarian Meals |

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