Quick and yummy Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 289.1
- Total Fat: 7.8 g
- Cholesterol: 7.9 mg
- Sodium: 1,088.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 2.6 g
- Protein: 24.1 g
View full nutritional breakdown of Quick and yummy Vegetarian Lasagna calories by ingredient
Introduction
Lasagna takes 10 mins to prepare and is so yummy everyone always wants more! Lasagna takes 10 mins to prepare and is so yummy everyone always wants more!Number of Servings: 12
Ingredients
-
4 cups tomato sauce
1 garlic clove pressed
1/2 cup dry red wine
11/2 cup water
1 tsp oregano
1/2 cup of egg substitutes
2 cups fat free ricotta cheese
1/4 cup parmesan cheese
1/4 tsp nutmeg
1 lbs UNCOOKED lasagna noodles
5 cups grated fat free mozzarella cheese
some times I add boca crumbles if I want the added protein but that is up to you.
Directions
preheat oven to 350
combine: tomato sauce, garlic, wine, water and oregano in a pot heat over stove make sure it is seasoned to taste- some times I add red pepper to it also.
combine in bowl: eggs, ricotta cheese, nutmeg and parmesan- beat
Pour: generous amount of sauce on bottom of 9x13 pan (glass pans work best).
Alternante: UNCOOKED lasagna noodles, sauce, ricotta mixture, mozzarella, sauce, noodels, sauce, ricotta...... giving room for noodels to swell during cooking.
make about three layers ending with mozzarella.
cover the pan with tin foil- you may prepare up to 24 hours in advance and refregerate until cook time.
Bake: 1 hour covered, remove foil and bake an additional 15 mintues or until golden brown.
let stand 10 minutes before serving.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CARA222.
combine: tomato sauce, garlic, wine, water and oregano in a pot heat over stove make sure it is seasoned to taste- some times I add red pepper to it also.
combine in bowl: eggs, ricotta cheese, nutmeg and parmesan- beat
Pour: generous amount of sauce on bottom of 9x13 pan (glass pans work best).
Alternante: UNCOOKED lasagna noodles, sauce, ricotta mixture, mozzarella, sauce, noodels, sauce, ricotta...... giving room for noodels to swell during cooking.
make about three layers ending with mozzarella.
cover the pan with tin foil- you may prepare up to 24 hours in advance and refregerate until cook time.
Bake: 1 hour covered, remove foil and bake an additional 15 mintues or until golden brown.
let stand 10 minutes before serving.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CARA222.
Member Ratings For This Recipe
-
HNS66215
