Veggie Lasagna 1/6/2018

Veggie Lasagna 1/6/2018
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 649.8
  • Total Fat: 46.2 g
  • Cholesterol: 170.3 mg
  • Sodium: 1,631.8 mg
  • Total Carbs: 67.7 g
  • Dietary Fiber: 12.3 g
  • Protein: 38.1 g

View full nutritional breakdown of Veggie Lasagna 1/6/2018 calories by ingredient


Introduction

How did my veggie lasagna get it's calorie/fat/sodium count so high!? Oh well, very tasty. I expected it to be healthier than fast food. How did my veggie lasagna get it's calorie/fat/sodium count so high!? Oh well, very tasty. I expected it to be healthier than fast food.
Number of Servings: 6

Ingredients

    2.0 tbsp Extra Virgin Olive Oil (oil pan first)

    One jar- 2.5 cup newman''s own marinara (1/3 on bottom- and 2/3 over top noodles)

    One pkg-15 noodles? 9.0 oz delallo lasagna (organic whole wheat)

    "Meaty" layer:
    Lg can- 14.0 tbsp lindsay sliced black olives
    Sm can- 8.0 tbsp hatch mild diced green chiles
    Full can- 1.75 cup s&w cannellini beans (rinse&drain)
    6 packets leftover from pizza- (thickener) 3.0 tbsp Parmesan Cheese, grated
    2T italian blend herbs
    Sm can- 1.75 cup Winco diced tomatoes

    "Ricotta" layer:
    (Full quart?) 3.0 cup winco cottage cheese 4%
    4.0- 1 large egg (per the egg board) 50g
    2.0 tsp Garlic powder
    1.0 package (10 oz) yields Spinach, frozen (but thawed)

    1.5 cup organic valley italian blend shredded cheese (topping after bake to prevent burn)

Directions

Layered thinly! To use all noodles, in 9"13" pan, baked 2hrs@300F

Serving Size: Six large squares

Number of Servings: 6.0

Recipe submitted by SparkPeople user NINATINKER.