Vegetarian Lasagna

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  • What you’ll need:
      • 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
      • 1/2 red onion
      • 1.5 Cups of Mozzarella Cheese
  • Preheat oven to 350F spray 13×9 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 minutesNumber of Servings: 12
  • 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


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