jp's Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 210.9
  • Total Fat: 6.2 g
  • Cholesterol: 32.3 mg
  • Sodium: 621.3 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 12.8 g

View full nutritional breakdown of jp's Veggie Lasagna calories by ingredient


Introduction

A variation of Texascheibel's great recipe. A variation of Texascheibel's great recipe.
Number of Servings: 12

Ingredients

    1/2 package whole wheat lasagna noodles
    1 jar Garden Chunky Pasta Sauce
    1/2 jar Classico Sundried Tomato Alfredo
    15 oz container Ricotta Cheese, part skim milk
    8 oz Kraft Mozzaerlla, fat free
    1 cup fresh mushrooms, sliced
    2 cups Birds Eye Squash Mixture, frozen
    2 cups Frozen Spinach, frozen

Directions

I placed frozen veggies in collander under water to semi-thaw. Then blotted with paper towels to remove excess water. Uses a 9 x 12 baking pan. Start with a light layer of sauce on bottom then layer 1/2 of your noodles, sauces, ricotta, veggies and mozzarella in that order. Make a second layer using the other 1/2 of your ingredients. Be sure all noodles are covered with sauce to ensure they cook through. Bake at 350 for 45 minutes covered with foil. (place several toothpicks standing up in dish to keep foil from making contact with top layer of cheese) Remove foil and cook uncovered an additional 10 minutes. Let stand before serving.

Number of servings: 12

Number of Servings: 12

Recipe submitted by SparkPeople user MAMABOOKS.