Vegetable Lasanga
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 354.1
- Total Fat: 27.9 g
- Cholesterol: 66.0 mg
- Sodium: 692.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.7 g
- Protein: 17.2 g
View full nutritional breakdown of Vegetable Lasanga calories by ingredient
Introduction
Rich and delicious veggie lasagna. Good for dinner party or large family. Rich and delicious veggie lasagna. Good for dinner party or large family.Number of Servings: 15
Ingredients
-
Mozzarella Part-Skim 1/3 cup, 3 serving
Kraft 2% Shredded Cheddar Cheese, 1 cup
Provolone Cheese, 5 slice (1 oz)
Cheese-Munster, 5 oz
Colby Cheese, 5 oz
Ricotta Cheese, part skim milk, 1 cup
Spinach, cooked, 1 cup
Red Ripe Tomatoes, 3 tomato
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Peppers, sweet, red, fresh, .5 cup, chopped
Zucchini, 1 cup, sliced
Egg, fresh, 2 large
Asiago Cheese, 2 oz
Simply Enjoy Fra Diavolo Pasta Sauce, 6 cup
Olive Oil, .5 cup
Smart Balance Buttery Spread, 5 tbsp
Directions
Makes 15 servings.
I make this in layers. First cut up all the veggies.
1. Sauté spinach with 1 tbsp of smart balance 1 tbsp olive oil with garlic and sea salt (set aside until cool)
Mix ricotta, 2 eggs, asiago cheese add cooled spinach and mix
2. Sauté onion, peppers, and zucchini in 2 tbsp olive oil and 1 tbsp of smart balance with a little sea salt to taste (set aside)
3.Sauté tomato and mushroom with with oil and butter spread (set aside)
In lasagna pan add coat bottom with remaining butter spread and 1/2 cup of sauce
Add layer of noodles, sauce onion and pepper layer and cheese. Next layer noodles ricotta filling sauce and cheese. last layer noodles, tomato and mushroom mix sauce and top with cheese.
Bake for 45 minutes to an hour.
Number of Servings: 15
Recipe submitted by SparkPeople user TYNIACONLEY28.
I make this in layers. First cut up all the veggies.
1. Sauté spinach with 1 tbsp of smart balance 1 tbsp olive oil with garlic and sea salt (set aside until cool)
Mix ricotta, 2 eggs, asiago cheese add cooled spinach and mix
2. Sauté onion, peppers, and zucchini in 2 tbsp olive oil and 1 tbsp of smart balance with a little sea salt to taste (set aside)
3.Sauté tomato and mushroom with with oil and butter spread (set aside)
In lasagna pan add coat bottom with remaining butter spread and 1/2 cup of sauce
Add layer of noodles, sauce onion and pepper layer and cheese. Next layer noodles ricotta filling sauce and cheese. last layer noodles, tomato and mushroom mix sauce and top with cheese.
Bake for 45 minutes to an hour.
Number of Servings: 15
Recipe submitted by SparkPeople user TYNIACONLEY28.