Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.8
  • Total Fat: 1.9 g
  • Cholesterol: 36.0 mg
  • Sodium: 501.4 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 24.6 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Number of Servings: 12


    4 cans 98% reduced fat cream of mushroom soup
    8 oz skim milk
    1.5 lb chicken breast, diced
    2 packages your choice frozen vegetables (we use broccoli, cauliflower, carrots and mixed vegetables)
    1 tbsp minced garlic
    1.5 packages no cook lasagna noodles
    1.5 quarts fat free ricotta cheese
    1 package fat free shredded mozzarella cheese
    3 egg whites


let sit 10 minutes before cutting to allow all ingredients to settle for easier cutting.


cook chicken with garlic till chicken is cooked through.
add frozen vegetables
cook until heated, add mushroom soup and skim milk.
In a seperate bowl Mix ricotta cheese, 1/2 mozzarella cheese with eggs. (spices if you would like to taste, salt pepper, oregano.)
ladle chicken and vegetable mixture in bottom of baking pan. (10X12)
Layer noodles, cheese mixture, noodles, sauce. Repeat.
Bake at 350 for 1 hour, cover with aluminum foil. 5 minutes before removal remove foil and sprinkle with remaining shredded mozzarella, cook until cheese is melted.

Serving Size: makes at least 12 good size portions,

Number of Servings: 12

Recipe submitted by SparkPeople user BEVSULLIVAN.

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