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Suggest a better description1. Cook lasagna nOodles according to package directions, but do not add salt. 2. While noodles are cooking, preheat oven to 350 degrees. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside. 3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. ln a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well. 4. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce. 5. Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 104 | ||
Calories from Fat: 11 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 24.4mg | 7 % | |
Sodium 41.6mg | 1 % | |
Potassium 104.4mg | 3 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 18.4g | ||
Protein 4.3g | 6 % | |
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: 104
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