Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 314.9
- Total Fat: 10.4 g
- Cholesterol: 46.8 mg
- Sodium: 486.1 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.0 g
- Protein: 23.4 g
View full nutritional breakdown of Vegetarian Lasagna calories by ingredient
Introduction
I took the recipe off of the box of Lasagna noodles but it called for 12 noodles ( 3 per layer ) but my dish was too slightly too big so I added a layer. I also added the Veggie beef because I always made lasagna with it and it helped me accommodate for the bigger dish instead of doubling on all the other ingredients. I ended up being able to make more portions with the Ground Veggie and it brought the calorie per portion count lower than what the recipe called for so I'm happy :) I took the recipe off of the box of Lasagna noodles but it called for 12 noodles ( 3 per layer ) but my dish was too slightly too big so I added a layer. I also added the Veggie beef because I always made lasagna with it and it helped me accommodate for the bigger dish instead of doubling on all the other ingredients. I ended up being able to make more portions with the Ground Veggie and it brought the calorie per portion count lower than what the recipe called for so I'm happy :)Number of Servings: 12
Ingredients
-
16 Whole Wheat Lasagna Noddles
2 Packages of Yves Veggie ground Original (680g)
1 Tub of Ricotta Cheese ( 475g)
1 Jar of Ragu Portabella Mushroom Pasta ( 700 ml)
1 Small Zucchini, chopped ( about 1 cup )
1 Green Pepper, Chopped
2 Cups of Mushrooms, chopped or sliced
1 Egg
Half red onion
1.5 Cups of Mozzarella Cheese
Directions
~Preheat oven to 350F spray 13x9 inch (3L0 glass baking dish with oil.
~Soak noddles in cold water.
~ In bowl, stir together ricotta and egg.
~ in another bowl, stir together Ragu sauce and 1 cup (250ml) water.
~ In a frying pan, cook on medium heat the onions with a bit of cooking spray. After 2 minutes, add Green peppers, mushrooms, and Zucchini for 2 more minutes or until they start to turn Golden.
~ In another Pan ( or same one if you can place the veggies into a bowl for now) put in the 2 packages of Veggie Ground and stir it on medium heat until warm.
~ Pour 1/2 cup of the sauce in the bottom of the dish to make a base.
~Put in 4 noodles at the bottom of the dish on top of the sauce
~ add a layer of Veggie Ground, The mixed veggies, and then the ricotta cheese
~ Repeat until you get to the final 4 lasagna noodles
~ put the remainder of the sauce on top of the noddles
~ spread the mozzarella cheese
~ Cover with foil and bake in centre of oven for 45 minutes.
~ Remove foil and place it back in the oven for 15 minutes so the cheese browns
~cool for 15 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user NATICUS.
~Soak noddles in cold water.
~ In bowl, stir together ricotta and egg.
~ in another bowl, stir together Ragu sauce and 1 cup (250ml) water.
~ In a frying pan, cook on medium heat the onions with a bit of cooking spray. After 2 minutes, add Green peppers, mushrooms, and Zucchini for 2 more minutes or until they start to turn Golden.
~ In another Pan ( or same one if you can place the veggies into a bowl for now) put in the 2 packages of Veggie Ground and stir it on medium heat until warm.
~ Pour 1/2 cup of the sauce in the bottom of the dish to make a base.
~Put in 4 noodles at the bottom of the dish on top of the sauce
~ add a layer of Veggie Ground, The mixed veggies, and then the ricotta cheese
~ Repeat until you get to the final 4 lasagna noodles
~ put the remainder of the sauce on top of the noddles
~ spread the mozzarella cheese
~ Cover with foil and bake in centre of oven for 45 minutes.
~ Remove foil and place it back in the oven for 15 minutes so the cheese browns
~cool for 15 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user NATICUS.