In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; remaining mushrooms, squash and carrot mixture. Pour broth over the top. Cover tightly. Bake in 350 degree oven for 1 hour. Uncover and top with remaining 1 1/3 c shredded cheese blend. Bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving. NOTES : This hot new item is an intriguing change of pace. Theres NO tomato sauce, but there are plenty of vegetables and lots of great familiar flavors! Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 65 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 241.2mg||74 %|
|Sodium 191.8mg||7 %|
|Potassium 207.3mg||5 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 25.2g|
|Protein 12.1g||17 %|
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: 220
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!