vegetable lasagna

vegetable lasagna
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 459.5
  • Total Fat: 25.4 g
  • Cholesterol: 69.9 mg
  • Sodium: 1,312.8 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.0 g

View full nutritional breakdown of vegetable lasagna calories by ingredient


Introduction

easy and good easy and good
Number of Servings: 4

Ingredients

    3 cup Mezzetta Napa Valley homemade marinara (by KREJSMITH)
    7 serving Cheese (shredded) - Italian blend - Kroger brand - 1/4C (by MOM2NATURE)
    2 serving Barilla Oven Ready Dry Lasagne (3 Pieces) srv sz (by NEED2DROP50)
    .5 cup Parmesan Cheese, grated
    1.5 cup pieces Mushrooms, fresh
    2 cup, sliced Summer Squash
    1 tsp Parsley, dried

Tips

Drying the veggies will keep the lasagna from being runny.


Directions

Steam mushroom and squash for 6 min. Drain veggies and squeeze them in a paper towel to dry. Spray 8 x 8 pan with olive oil Pam. Layer with small amount of sauce on the bottom and then two lasagna noodles . Middle layers are sauce, vegetable, parm and then shredded cheese and bake 350 for forty min. Top layer is sauce parm and sprinkle with fresh or dried parsely flakes. Bake 350 for 40 min. and uncover and bake for 5 more minutes.
Serving Size: 4 servings