(Vegetarian) Beef and Veggie Lasagna
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 425.6
- Total Fat: 21.9 g
- Cholesterol: 68.8 mg
- Sodium: 738.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.6 g
- Protein: 21.7 g
IntroductionI needed a yummy filling dinner made from what happened to be in the fridge and pantry, and came up with this super tasty veggie lasagna. I needed a yummy filling dinner made from what happened to be in the fridge and pantry, and came up with this super tasty veggie lasagna.
10 lasagna noodles- cooked according to package directions
1 cup thawed Quorn crumbles
1 cup chopped Baby Bella mushrooms
1/4 cup grated or very thinly sliced carrots
2 cups baby spinach
3 cups Traditional pasta sauce
1 8 oz package plain cream cheese
1 bag cheddar cheese
1 bag mozzarella cheese
herbs and spices to taste (I used garlic powder, oregano, black pepper)
Since I didn't have any ricotta which is easier to spread, I warmed up the cream cheese a little to make it easier for spreading. I also mixed in some of the herbs and spices with the cream cheese, and in the sauce.
To make this healthier, you could very easily swap the shredded cheese and cream cheese for low fat or fat free cheese.
Cook noodles according to instructions on box. drain.
Spray 9x13 pan w/a thin coating of cooking spray.
Spread a thin layer of sauce on the bottom of pan.
Put down first layer of noodles.
Spread cream cheese over noodles.
Spread out some of the crumbles and veggies.
Sprinkle a mix of cheddar and mozzarella shredded cheese over the veggies.
Repeat sauce, noodles, cream cheese, crumbles and veggies, shredded cheese.
For the top layer, spread sauce over the noodles and sprinkle remainder of shredded cheese on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes uncovered.
Serving Size: Makes 8 square pieces in a 9x13 pan