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Italian Garden Lasagna

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YIELD

6 servings

PREP

25 min

COOK

40 min

READY

1 hrs

Ingredients

8 231.2
OUNCES ML/G LASAGNA NOODLES
uncooked
30 867
OUNCES ML/G SPAGHETTI SAUCE
meatless
1 ½ 355
CUPS ML WATER
2 3E+1
TABLESPOONS ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
chopped *
1 237
CUP ML CARROTS
shredded
4 4
CLOVES CLOVES GARLIC
crushed
2 473
CUPS ML MUSHROOMS
sliced
1 237
CUP ML ZUCCHINI
1 237
CUP ML BROCCOLI FLORETS
chopped
1 5
TEASPOON ML BASIL
dried *
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
10 289
OUNCES ML/G SPINACH
15 433.5
OUNCES ML/G RICOTTA CHEESE
1 ¼ 296
CUPS ML MOZZARELLA CHEESE *
1 15
TABLESPOON ML PARMESAN CHEESE
grated

Directions

Lightly oil 9×13 baking dish .

Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic.

Cook, stirring constantly, 3 minutes.

Add the rest of the vegtables, except Spinach.

Sprinkle with spices.

Cook, stirring frequently, 5 minutes more.

Remove from heat and stir in the spinach.

Set aside 1 cup of the vegtable mixture.

Prepare cheese: Set aside ½ cup of the mozzarella.

In medium bowl, combine rest of the mozzarella, ricotta, and parmesean.

Mix well.

Assemble. Bake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 367 45% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 353mg 15%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 28%
Sugars g
Protein 25g
Vitamin A 112% Vitamin C 65%
Calcium 22% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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