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Name: Lasagna Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: 2 Carrots; Shredded; 1 lg Onion chopped; 2 Garlic minced; 1 ts Cajun/Creole Seasoning; 1 tb olive oil; 1 Container; (15 Oz) Ricotta; 2 Eggs; 1/4 c Grated Parmesan cheese; 1 tb Italian seasoning; 16 oz Mushrooms sliced; 2 sm Yellow Squash (About 1/2; 8 oz (2 C) Shredded Italian; 1 c Vegetable Or Chicken Broth; 12 oz Uncooked Lasagna Noodles

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INGREDIENTS

2 Carrots; Shredded
1 lg Onion ; chopped
2 Garlic ; minced
1 ts Cajun/Creole Seasoning
1 tb olive oil
1 Container; (15 Oz) Ricotta
2 Eggs
1/4 c Grated Parmesan cheese
1 tb Italian seasoning
16 oz Mushrooms ; sliced
2 sm Yellow Squash (About 1/2
8 oz (2 C) Shredded Italian
1 c Vegetable Or Chicken Broth
12 oz Uncooked Lasagna Noodles

Servings

INSTRUCTIONS

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 on Apr 05, 1998

NOTES

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Lasagna Primavera

2 Carrots; Shredded
1 lg Onion chopped
2 Garlic minced
1 ts Cajun/Creole Seasoning
1 tb olive oil
1 Container; (15 Oz) Ricotta
2 Eggs
1/4 c Grated Parmesan cheese
1 tb Italian seasoning
16 oz Mushrooms sliced
2 sm Yellow Squash (About 1/2
8 oz (2 C) Shredded Italian
1 c Vegetable Or Chicken Broth
12 oz Uncooked Lasagna Noodles

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 <jpxtwo@swbell.net> on Apr  05, 1998

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 10 Servings

Calories: 220
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.

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Calories per serving: 220

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