vegetarian lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 560.1
  • Total Fat: 17.2 g
  • Cholesterol: 51.5 mg
  • Sodium: 1,514.0 mg
  • Total Carbs: 66.0 g
  • Dietary Fiber: 8.8 g
  • Protein: 39.0 g

View full nutritional breakdown of vegetarian lasagna calories by ingredient



Number of Servings: 6

Ingredients

    lasagna noodles, 15
    Spinach, frozen, 1 package (10 oz)
    Yves Veggie Ground Round, 2 cup
    Ricotta Cheese, part skim milk, 8 oz
    Mozzarella Cheese, whole milk, 8 oz
    Parmesan Cheese, grated, 0.75 cup
    pasta Sauce, 6 cup

Directions

put about 1 cup of the sauce in the bottom of a 9 x 13 baking dish. use 5 noodles to cover the sauce. mix defrosted spinach and veggie crumbles together. layer about half of that mixture on top of the noodles. put ricotta into a piping bag, or a zip top bag and cut a corner. pipe in about half the ricotta in an even layer. top with 1-2 cups sauce. repeat with 5 more noodles, the remaining spinach/veggie crumble mixture, ricotta, and another 1-2 cups sauce. top with remaining 5 noodles, remaining sauce, grated mozzarella, and grated parmesan. bake at 300 F for about an hour.

Serving Size: makes 6 large or 8 medium sized servings

Number of Servings: 6

Recipe submitted by SparkPeople user UDGREEN.