Short Cut Vegetable Lasagne

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 365.8
  • Total Fat: 14.4 g
  • Cholesterol: 42.3 mg
  • Sodium: 535.3 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 8.6 g
  • Protein: 21.9 g

View full nutritional breakdown of Short Cut Vegetable Lasagne calories by ingredient

Number of Servings: 9


    1 8oz. Pkg. curly pasta
    1 15oz. Container part-skim ricotta
    1 c. shredded mozzarella
    1 16oz. Bag assorted frozen vegetables, thawed
    1 16oz. Jar chunky marinara sauce


Heat oven to 375. Coat 2 qt. Baking dish with cooking spray. Cook pasta. Reserve c. cooking liquid. Drain pasta. While pasta is cooking, combine ricotta, 1 c. mozzarella and vegetables. In large bowl, combine pasta, marinara and reserved cooking liquid. Place 3 c. pasta mixture in bottom of casserole. Spread ricotta mixture over pasta. Top with remaining pasta and sprinkle with mozzarella. Bake 20 min.

Number of Servings: 9

Recipe submitted by SparkPeople user IRISHVEG1.

Member Ratings For This Recipe

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    Sounds quick and easy. May give it a try! - 1/19/11