Dinner

I Can't Believe it's not Full Fat Veggie Lasagna is for Dinner.

I Can't Believe it's not Full Fat Veggie Lasagna takes several minutes to prepare.

I Can't Believe it's not Full Fat Veggie Lasagna takes several minutes to cook.

I Can't Believe it's not Full Fat Veggie Lasagna makes 8 servings.

The ingredients for I Can't Believe it's not Full Fat Veggie Lasagna are:

12 item egg roll wrapper(s)
1 1/2 cup fat-free ricotta cheese
2 cup canned tomato sauce
2 serving (1/2 cup) Kirkland Egg Starts or other liquid egg substitute
8 oz part-skim mozzarella cheese
1 medium onion(s)
3 Tbsp minced garlic
1 cup mushroom(s)
3 cup spinach
1 eggplant
1 medium zucchini

Here is how you make I Can't Believe it's not Full Fat Veggie Lasagna:

Saute the mushrooms. Mix garlic with the tomato sauce. Mix egg substitute with ricotta cheese. Grease a 9x13 baking pan and lay down an initial layer of egg roll wrapper. Layer remaining ingredients in the following order: tomato sauce/garlic mix, egg mixture, onions, mushrooms, spinach, eggplant, cheese, egg roll wrapper, repeat. Make sure you end on an egg roll wrapper, top with cheese, and bake at 375F until top is browned. When finished, allow to cool for five to ten minutes, then slice into eight pieces and serve.Number of Servings: 8Recipe submitted by SparkPeople user FAELFE.

The nutritional information for I Can't Believe it's not Full Fat Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.8

• Total Fat: 4.9 g
• Cholesterol: 31.6 mg
• Sodium: 749.7 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 3.5 g
• Protein: 17.4 g

I Can't Believe it's not Full Fat Veggie Lasagna is Italian cuisine.