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Amazing Vegetarian Lasagna

 

Great way to enjoy a variety of vegetables.
13

Yield

12

servings

Prep

15

min

Cook

50

min

Ready

75

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 cans soup, cream of broccoli
low fat ( 10 ounce cans)
*
2 cups milk, skim
½ cup basil
pesto
*
1 can white kidney beans, canned
(540 ml) drained,rinsed,mashed
*
2 cups mushrooms
finely chopped
*
1 ½ cups sweet red bell peppers
finely chopped
1 whole ricotta cheese
light (tub)
*
4 cups spinach
fresh,chopped
½ small eggplant
cut into 1/8" half slices
*
15 lasagna noodles
oven-ready
*
1 ½ cups mozzarella cheese
shredded,part-skim
*
¼ cup Parmesan cheese
light cheese
¼ cup bread crumbs
dry

Directions

Combine soup, milk and pesto. Set aside.

Combine beans, mushrooms and red peppers. Set aside.

Combine ricotta cheese and spinach. Set aside.

Spread ⅔ cup pesto mixture over bottom of 14" x 10" x 2½ inches pan.

Layer on single layer of lasagna strips (four lengthwise and one across the end),eggplant slices, bean mixture, 2/3 cup pesto mixture, and another layer of five lasagna strips and another ⅔ cup pesto mixture.

Spread evenly with ricotta mixture.

Layer on ⅔ cup pesto mixture, remaining lasagna strips and pesto mixture.

Sprinkle with Mozzarella cheese, Top with mixture of Parmesan cheese and bread crumbs.

Bake, uncovered, at 375℉ (190℃). for 50 minutes.

Let stand 10 minutes.

Check out other recipes on: www. havefunbaking. com And also at: www. lovetobakeandcook. blogspot. com

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 3920% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 78mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 31% Vitamin C 45%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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