Rich and flavorful!
Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350. Heat oil in large skillet over medium-high heat until hot. Add garlic. broccoli, mushrooms and bell pepper; cook 3 to
4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If
necessary, cut broccoli into smaller pieces.
Beat egg in sman bowl with wire whisk. Add ricotta
cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 112 cup of the pasta sauce in un greased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2'/4 cups) and I cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 8 | ||
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Calories: 303 | ||
Calories from Fat: 141 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 89.7mg | 28 % | |
Sodium 386.4mg | 13 % | |
Potassium 367mg | 10 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 21.8g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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