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Vegetable Lasagna
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Rating: 4.0/5 (48 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 313
% Daily Value**
Total Fat 7g
10%
Saturated Fat 3g
5%
Unsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 405mg
17%
Total Carbohydrate 52g
17%
Dietary Fiber 4g
15%
Sugars 7g
Protein 11g
Vitamin A  21%Vitamin C  74%
Calcium  23%Iron  8%
Potassium  13%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable Lasagna

Date Added: October 02, 2015
The beauty of this lasagna is that that noodles cook as the lasagna is baking, eliminating the need to handle the hot noodles which shortens the preparation time.

Ingredients:

1 1/2 cups Onions diced
3 Garlic large clove minced
4 cups Broccoli cooked and drained cut in small pieces
4 cups Spaghetti Sauce
1 1/2 cups Water divided
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Fennel Seed
1/4 cup Fresh Parsley chopped
9 Lasagna Noodles uncooked
15 oz Ricotta Cheese nonfat
1 cup Mozzarella Cheese nonfat
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Directions:

1. In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,fennel seed and parsley.

2. Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan.

3. Place 3noodles on the sauce, spread with 1/2 of ricotta cheese.

4. Cover withbroccoli and onion mixture. Add another layer of sauce.

5. Add 3 morenoodles, the rest of the ricotta, all of the Mozzarella and more sauce,then the 3 remaining noodles and the remainder of the sauce.

6. Cover tightlyand bake at 350F for 1 to 1 1/2 hours or until noodles are done.

7. Uncoverfor the last 20 minutes of baking. Let sit 10 minutes before serving.

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Dietary Notes:
This recipe is low-cholesterol with 17.75mg per serving

This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 74% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Cheese, Garlic, Onion allergies.
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