Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.5
- Total Fat: 4.0 g
- Cholesterol: 20.6 mg
- Sodium: 1,002.0 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 9.4 g
- Protein: 27.5 g
View full nutritional breakdown of Veggie Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1 13.25/14 oz box Ronzoni Healthy Harvest Lasagna
1 15 oz container of Fat Free Ricotta Cheese
3 cups Kraft Fat Free Mozzerella
1 1/2 Jars Classico Cabernet Marinara
1 Box (10 oz) Frozen Spinach Thawed
1 Bag Hanover Frozen Yellow Squash and Zucchini Blend Thawed
Fat Free Cooking Spray
Salt & Pepper
Directions
Preheat oven to 350*
Cook Lasagna for 10 min. Drain and lay Flat on Wax paper so they dont stick together. In a 13x9 in baking dish spray bottom with cooking spray. Cook veggies according to package, set aside to cool. Drain all liquid from both. In a bowl mix ricotta cheese with 1/4 cup mozzerella season with salt and pepper. Lay down 3-4 noodles slightly overlaping and dot with cheese mixture. Sprinkle some of the spiniach over the cheese and then top with some of the sliced squash and zucchini. Pour a little sauce over the top of this layer and start again with another layer of noodles going in the oppisite direction. Repeat each layer like the first, until all ingredients are used. Last layer should be plain noodles. Top this layer with a good amount of sauce and cover with foil. Bake at 350* for 45-50 min. Top with remaining 2 1/2 cups of cheese (less if you like) and bake for an additional 10 min or until hot and bubbly. Allow to cool for 10-15 min before cutting.
Serve with a nice Salad and garlic bread. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user VENOMFORCE.
Cook Lasagna for 10 min. Drain and lay Flat on Wax paper so they dont stick together. In a 13x9 in baking dish spray bottom with cooking spray. Cook veggies according to package, set aside to cool. Drain all liquid from both. In a bowl mix ricotta cheese with 1/4 cup mozzerella season with salt and pepper. Lay down 3-4 noodles slightly overlaping and dot with cheese mixture. Sprinkle some of the spiniach over the cheese and then top with some of the sliced squash and zucchini. Pour a little sauce over the top of this layer and start again with another layer of noodles going in the oppisite direction. Repeat each layer like the first, until all ingredients are used. Last layer should be plain noodles. Top this layer with a good amount of sauce and cover with foil. Bake at 350* for 45-50 min. Top with remaining 2 1/2 cups of cheese (less if you like) and bake for an additional 10 min or until hot and bubbly. Allow to cool for 10-15 min before cutting.
Serve with a nice Salad and garlic bread. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user VENOMFORCE.