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Suggest a better descriptionSpray 11 x 7 baking dish with spray. Set aside. Prepare lasagna as directed. Rinse and let stand in warm water. Combine borccoli, mushrooms, squash, zucchini, carrot, garlic, salt and pepper in 3-qt casserole. Cover and MW HIGH 6-8 min. or until tender. Drain and set aside. Combine ricotta and parsley in sm. bowl. Mix well and set aside. Place dry milk, flour, basil, fennel and oregano in 4-cup measure. Blend in 1 cup water. MW HIGH for 3-5 min or until thickens and bubbles, Set aside. Place noodles on paper towels to drain. Layer 3 noodles, half of vegetable mixture, half of ricotta mixture, 1/2 cup mozzarella cheese and half of sauce in prepared dish. Top with 3 noodles, remaining vegetable and ricotta mixtures. Top with remaining noodles, sauce and mozzarella cheese. Cover with plastic wrap. MW 70% (MED-HIGH) for 10-12 min. Let stand covered for 10 min. NOTES : Have served the cooked vegetables without making lasagna. Tasted great! Recipe by: Low-Fat MW Posted to EAT-LF Digest by Vickie
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 128 | ||
Calories from Fat: 33 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 131.6mg | 5 % | |
Potassium 489mg | 13 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 12.1g | ||
Protein 10.7g | 15 % | |
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: 128
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