Combine ricotta cheese, with parsley, green onion, parmesan and egg. In saucepan, saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes. Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again. To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 8|
|Calories from Fat: 159 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 79.2mg||24 %|
|Sodium 1319.8mg||46 %|
|Potassium 894.6mg||24 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 14.1g|
|Protein 22.1g||32 %|
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: 308
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!