Lasagna Casserole
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 251.3
- Total Fat: 8.6 g
- Cholesterol: 35.2 mg
- Sodium: 537.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.2 g
- Protein: 18.2 g
View full nutritional breakdown of Lasagna Casserole calories by ingredient
Number of Servings: 24
Ingredients
-
1 lb shell pasta (dry)
6 cups Spaghetti/Marinara Sauce
2 cups shredded carrots
2 cups finely chopped green pepper
2 cups finely chopped red bell pepper
1 cup finely copped onion
2-3 cloves garlic
1 small carton lowfat cottage cheese
1 small carton lowfat ricotta cheese
4 cups finely shredded mozzarella cheese
1/2 cup Parmesan Cheese
2 eggs or 1 egg + 2 whites or 1/2C Eggbeaters
1/2t oregano
1t basil
Directions
Bring water to boil in large pot to cook pasta shells - when water is rolling boil then add pasta shells all at once, stir, cover pot and remove from heat source. Let stand 10 minutes for al dente. Drain pasta in colander and rinse.
Spray 2 large glass baking dishes (9x13) with cooking spray.
Preheat oven to 375.
In large, deep fry pan sprayed with cooking spray, brown venison. Remove venison from pan and drain. Wipe pan with paper towel and then spray with cooking spray and saute onions, 1C red & 1 C green peppers til soft and beginning to brown. Add shredded carrots, garlic and seasonings and saute briefly. Add spaghetti/marinara sauce. Simmer for 20 minutes or until you are ready to assemble.
Pour drained, cooked pasta into a large bowl. Add cottage cheese, ricotta cheese, parmesan cheese, eggs, remaining one cup red and one cup green pepper; and 3 cups mozzarella cheese. Mix well with hands - roll up your sleeves and mix all these ingredients til well combined (a spoon just doesn't do the trick).
Portion this pasta cheese mix into the sprayed baking pans. !/2 into each pan. Top each pan with 1/2 the vegetable spaghetti/marinara sauce. Do not stir. The Spaghetti sauce/marinara sauce will sit on top.
Cover pans with aluminum foil and bake 45 minutes to an hour. Uncover and top pans with remaining 1 cup of mozzarella cheese sprinkled evenly on top and bake another 15 minutes until cheese melts.
Let stand 15 minutes before cutting into squares. Each pan will provide 12 generous squares. Cut portions according to the number of people you need to serve.
This freezes well and reheats well in the microwave in about 3 minutes per serving. This will feed a crowd with very little meat and no one will notice the very little meat.
Number of Servings: 24
Recipe submitted by SparkPeople user WHEATFREEVIDA.
Spray 2 large glass baking dishes (9x13) with cooking spray.
Preheat oven to 375.
In large, deep fry pan sprayed with cooking spray, brown venison. Remove venison from pan and drain. Wipe pan with paper towel and then spray with cooking spray and saute onions, 1C red & 1 C green peppers til soft and beginning to brown. Add shredded carrots, garlic and seasonings and saute briefly. Add spaghetti/marinara sauce. Simmer for 20 minutes or until you are ready to assemble.
Pour drained, cooked pasta into a large bowl. Add cottage cheese, ricotta cheese, parmesan cheese, eggs, remaining one cup red and one cup green pepper; and 3 cups mozzarella cheese. Mix well with hands - roll up your sleeves and mix all these ingredients til well combined (a spoon just doesn't do the trick).
Portion this pasta cheese mix into the sprayed baking pans. !/2 into each pan. Top each pan with 1/2 the vegetable spaghetti/marinara sauce. Do not stir. The Spaghetti sauce/marinara sauce will sit on top.
Cover pans with aluminum foil and bake 45 minutes to an hour. Uncover and top pans with remaining 1 cup of mozzarella cheese sprinkled evenly on top and bake another 15 minutes until cheese melts.
Let stand 15 minutes before cutting into squares. Each pan will provide 12 generous squares. Cut portions according to the number of people you need to serve.
This freezes well and reheats well in the microwave in about 3 minutes per serving. This will feed a crowd with very little meat and no one will notice the very little meat.
Number of Servings: 24
Recipe submitted by SparkPeople user WHEATFREEVIDA.