Lasagna Primavera


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 514.4
  • Total Fat: 22.1 g
  • Cholesterol: 75.6 mg
  • Sodium: 678.9 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 30.8 g

View full nutritional breakdown of Lasagna Primavera calories by ingredient
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Number of Servings: 8

Ingredients

    1 bag of frozen peas
    2 boxes of chopped frozen spinach, drained
    4 medium carrots sliced
    14 oz part skim ricotta
    1 cup parmesan
    8 oz part skim mozzarella
    8 oz no cook lasagna noodles
    3 cup milk
    1 large egg
    1/4 cup olive oil

Directions

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LOVE2BEFIT.

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