Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 138.3
- Total Fat: 3.8 g
- Cholesterol: 19.4 mg
- Sodium: 167.9 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.1 g
- Protein: 6.0 g
View full nutritional breakdown of Vegetable Lasagna calories by ingredient
Number of Servings: 16
Ingredients
-
Lasagna noodles
Kale
Spinach
Yellow Squash
Zucchini
Vidallia onion
carrots
garlic
cream of asparagus soup
milk
salt and pepper
corn
Lasagna pan - 10 x 13, 2 1/2 inches deep
Directions
Cut up all vegetables and place in pot on medium to low heat. Add cream of asparagus soup and milk. Cook vegetables until they start to get tender.
In a bowl, mix egg and ricotta cheese, put aside.
In another pot, put water, sea salt and cook lasagna noodles, when cooked put aside in cool water.
In lasagna pan, put some vegetable mix in bottom, layer lasagna noodles, cheeses and vegetable mix.
Cover with foil, cook in over 350 degrees for approx. 60 mins.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user PURPLE0906.
In a bowl, mix egg and ricotta cheese, put aside.
In another pot, put water, sea salt and cook lasagna noodles, when cooked put aside in cool water.
In lasagna pan, put some vegetable mix in bottom, layer lasagna noodles, cheeses and vegetable mix.
Cover with foil, cook in over 350 degrees for approx. 60 mins.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user PURPLE0906.