Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 328.6
  • Total Fat: 10.8 g
  • Cholesterol: 24.5 mg
  • Sodium: 1,180.2 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 17.7 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Number of Servings: 8


    2 red peppers
    2 medium zucchini
    1 medium onion
    1 can (10 oz) mushrooms
    2 cans Cream of Broccoli Soup
    1 pkg (8oz) Oven ready lasagna
    1.5 cup soy milk
    2.5 cup (1 pkg) italian blend cheese


Chop up vegetables and add to small sauce pot, stirring occasionally. Cook until tender.
In a medium bowl, combine soup and milk - mix until blended together.
Layer bottom of 13x9 pan starting with 1 cup of the soup mixture. Follow with three noodles. After that, place 1/3rd of the vegetables on top. Finish the layer with 1/2 cup cheese.
Start the next layer the same as the first and repeat two more times. Top with remaining noodles and remaining soup mixture. Cover with Foil.
Bake at 375 F for 40 minutes. Uncover and sprinkle remaining cheese on top. Bake for 10 minutes more or until hot. Let lasagna stand for 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ALYSANIA.

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