A vegetarian-friendly lasagne made with layers of cheese and a broccoli, cauliflower, spinach, carrot and mushroom mixture between pieces of whole wheat pasta.
Approximately 3 cups Broccoli Spears, finely chopped
1/2 head of Cauliflower, finely chopped
1 cup Fresh Baby Spinach Leaves, finely chopped
2 large Carrots, peeled and finely chopped
Approximately 2 cups White Button Mushrooms, finely chopped
1/2 cup Parmesan Cheese, grated
Directions
Preheat oven to 350˚F. Prepare lasagne according to package instructions, drain and set aside. In a large saucepan, brown onion and garlic. Add pasta sauce, salt and pepper, let simmer for 5 minutes. In a large bowl, combine eggs, ricotta and mozzarella, set aside. Boil vegetables in salted water until tender, approximately 10 minutes, then drain well and set aside. To assemble, spread a thin layer of sauce on the bottom of a 13x9x2â" pan. Layer cooked lasagne, chopped vegetables, sauce and cheese mixture, repeating in two layers. Top with parmesan cheese and cover with aluminum foil. Bake for 40-45 minutes and let stand 10 minutes before serving. Serves 6-8.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Whole Wheat Vegetable Lasagne
Prep: 30 min Cook: 45 min Servings: 6-8
A vegetarian-friendly lasagne made with layers of cheese and a broccoli, cauliflower, spinach, carrot and mushroom mixture between pieces of whole wheat pasta.
Ingredients
1 box Anna Whole Wheat Lasagne (13.2 oz), shredded
1/2 cup Vidalia Onion, chopped
1 1/2 Bellino Whole Garlic Cloves, minced
1 jar Cento All Purpose Pasta Sauce (26 oz)
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
2 Eggs, slightly beaten
1 lb Ricotta Cheese
1 lb Mozzarella Cheese, finely chopped
Approximately 3 cups Broccoli Spears, finely chopped
1/2 head of Cauliflower, finely chopped
1 cup Fresh Baby Spinach Leaves, finely chopped
2 large Carrots, peeled and finely chopped
Approximately 2 cups White Button Mushrooms, finely chopped
1/2 cup Parmesan Cheese, grated
Directions
Preheat oven to 350˚F. Prepare lasagne according to package instructions, drain and set aside. In a large saucepan, brown onion and garlic. Add pasta sauce, salt and pepper, let simmer for 5 minutes. In a large bowl, combine eggs, ricotta and mozzarella, set aside. Boil vegetables in salted water until tender, approximately 10 minutes, then drain well and set aside. To assemble, spread a thin layer of sauce on the bottom of a 13x9x2â" pan. Layer cooked lasagne, chopped vegetables, sauce and cheese mixture, repeating in two layers. Top with parmesan cheese and cover with aluminum foil. Bake for 40-45 minutes and let stand 10 minutes before serving. Serves 6-8.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
