Garden Vegetable (and Meat Flavored) Lasagna

Garden Vegetable (and Meat Flavored) Lasagna
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 479.4
  • Total Fat: 17.7 g
  • Cholesterol: 70.8 mg
  • Sodium: 937.2 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 33.1 g

View full nutritional breakdown of Garden Vegetable (and Meat Flavored) Lasagna calories by ingredient
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Introduction

This recipe is the first time our family has tried making lasagna from scratch. Can't remember what magazine we pulled it from. Ended up swapping one of the jars of sauce for a "meat flavored" one for personal taste reasons, but feel free to not use that and keep it strictly vegetarian. This recipe is the first time our family has tried making lasagna from scratch. Can't remember what magazine we pulled it from. Ended up swapping one of the jars of sauce for a "meat flavored" one for personal taste reasons, but feel free to not use that and keep it strictly vegetarian.
Number of Servings: 12

Ingredients

    450 gram(s) Barilla Lasagne Noodles
    425 gram(s) Giant Brand Whole Milk Ricotta Cheese
    1 serving Red Bell Pepper Medium
    1 serving Green Bell Pepper Medium
    453.6 gram(s) Giant Brand Frozen Broccoli Florets
    85 gram(s) Bolthouse Farms Carrot Sticks
    2.5 cup Ragu Simply Chunky Garden Vegetable Sauce
    2 cup Barilla Meat Flavored Sauce
    8 serving Kraft Shredded Mozzarella with 2% milk
    44 gram(s) Whole Medium Egg
    2 tsp Parsley Flakes (by AHOYUM)
    0.5 tsp Garlic powder

Directions

Boil pasta to directions. Lay out on foil to dry. Mix whole container (15oz) of ricotta cheese along with one egg, garlic powder, and parsley flakes. Then chop the carrots, green pepper and red pepper, and mix with about 16oz frozen broccoli. Cover that in a large bowl with plastic wrap, vent, and cook in the microwave for 8 minutes or until tender.

In large pan spoon 1/2 cup tomato sauce on the bottom to help evenly cook the bottom layer of noodles, then lay down four noodles lengthwise, edges overlapping. Spoon one third of the cheese mix over the noodles, then 1 1/3 cup of sauce over that. Sprinkle about a fourth of the vegetables over that.

REPEAT layers twice, beginning and ending with noodles. Use remaining sauce to spread over the top then spread any remaining vegetables and finally sprinkle shredded mozarella cheese over everything. Cover with foil and bake at 375 for 50 minutes. Uncover and bake for 10 more minutes. Let sit 10 minutes to help it set.

Serving Size: Makes about 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUGGSBY.

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