Chrissy's Vegetable Lasagna (July 2013 CSA veggies)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.6
  • Total Fat: 15.6 g
  • Cholesterol: 47.8 mg
  • Sodium: 859.9 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 19.8 g

View full nutritional breakdown of Chrissy's Vegetable Lasagna (July 2013 CSA veggies) calories by ingredient


Introduction

Veggie Lasagna made from my abundance of CSA vegetable's. I used gluten free noodles. If you are strict about gluten free (Celiac Disease) make sure to check all of your individual ingredients Veggie Lasagna made from my abundance of CSA vegetable's. I used gluten free noodles. If you are strict about gluten free (Celiac Disease) make sure to check all of your individual ingredients
Number of Servings: 8

Ingredients

    Gluten Free Cafe Rice Lasagna No Boil, 280 gram(s)
    *Cheese - Great Value brand Mozzarella low-moisture part-skim shredded, 2 cup
    *Ricotta - Part Skim - Crystal Farms - FF's - 90Cal/1/4-Cup, 7 serving
    *Trader Joe's 100% Liquid Egg Whites (3 Tbsp=1 egg), 2 serving
    *Delallo Fat Free All Natural Marinara Sauce, 3 cup
    *Sauce, Pasta, Newman's Own Fire Roasted Tomato & Garlic,1.5 cup
    *Italian 3 cheese Blend(frigo), 1 tbsp
    Garlic, 3 clove
    Carrots, raw, 2 medium
    *Garlic Scape(Sprouts)2oz, 28 gram
    *green onion (spring onion), 0.25 cup
    Green Beans (snap), .25 cup
    kale, raw, 1 cup
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Broccoli, fresh, 1 cup, chopped
    Cauliflower, raw, .5 cup

Directions

Shred all of the vegetable in a food processor, set aside. Again in food processor with regular mixing blade, mix together the cheeses and egg whites. This is also where I added my salt, pepper and other spices.
Layer sauce, noodles, shredded veggies, cheese, sauce, noodles, shredded veggies, cheese, sauce. cover with non stick foil and bake until done…about an hour

Serving Size: 8 equal servings from a 9x13 pan.