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Green & White Lasagne

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Submitted by hcaskey

YIELD

10 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

6 6
EACH EACH LASAGNA NOODLES
uncooked *
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML CORNSTARCH
1 15
TABLESPOON ML PARSLEY FLAKES
dried
1 5
TEASPOON ML BASIL
crushed *
¼ 1.3
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML NUTMEG
ground
2 473
CUPS ML MILK, SKIM
10 289
OUNCES ML/G SPINACH
chopped, frozen, thawed and drained
4 ½ 130.1
OUNCES ML/G OLIVES
ripe, pitted, sliced, and drained
15 433.5
OUNCES ML/G RICOTTA CHEESE
part-skim
1 1
EACH EACH EGGS
beaten
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
shredded
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

Cook lasagne according to package directions; drain.

Rinse in cold water; drain well.

In a medium saucepan, cook onion in margarine until tender.

Stir in cornstarch, parsley, basil, garlic powder and nutmeg.

Add milk all at once.

Cook and stir until thickened and bubbly.

Stir in spinach and olives.

In a medium bowl, stir together ricotta and egg.

Add mozzarella and half of the Parmesan; mix well.

Preheat oven to 350℉ (180℃).

Arrange three of the lasagne pieces in the bottom of a greased 12 x 7 x 2-inch baking dish .

Top with half of the spinach mixture and half the ricotta mixture.

Repeat layers.

Top with remaining Parmesan cheese.

Bake for 40 minutes or until mixture is bubbly.

Let stand 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 804 38% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 1240mg 52%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 22%
Sugars g
Protein 87g
Vitamin A 35% Vitamin C 9%
Calcium 90% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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