Italian

(Vegetarian) Beef and Veggie Lasagna is for Dinner.

(Vegetarian) Beef and Veggie Lasagna takes 20 minutes to prepare.

(Vegetarian) Beef and Veggie Lasagna takes 30 minutes to cook.

(Vegetarian) Beef and Veggie Lasagna makes 8 servings.

The ingredients for (Vegetarian) Beef and Veggie Lasagna are:

10 lasagna noodles- cooked according to package directions
1 cup thawed Quorn crumbles
1 cup chopped Baby Bella mushrooms
1/4 cup grated or very thinly sliced carrots
2 cups baby spinach
3 cups Traditional pasta sauce
1 8 oz package plain cream cheese
1 bag cheddar cheese
1 bag mozzarella cheese
herbs and spices to taste (I used garlic powder, oregano, black pepper)

Here is how you make (Vegetarian) Beef and Veggie Lasagna:

Pre-heat oven to 375.Cook noodles according to instructions on box. drain.Spray 9x13 pan w/a thin coating of cooking spray.Spread a thin layer of sauce on the bottom of pan.Put down first layer of noodles.Spread cream cheese over noodles.Spread out some of the crumbles and veggies.Sprinkle a mix of cheddar and mozzarella shredded cheese over the veggies.Repeat sauce, noodles, cream cheese, crumbles and veggies, shredded cheese.For the top layer, spread sauce over the noodles and sprinkle remainder of shredded cheese on top.Cover with foil and bake for 20 minutes.Remove foil and bake an additional 10 minutes uncovered.Serving Size:?Makes 8 square pieces in a 9x13 pan

The nutritional information for (Vegetarian) Beef and Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 425.6

• Total Fat: 21.9 g
• Cholesterol: 68.8 mg
• Sodium: 738.7 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 4.6 g
• Protein: 21.7 g

(Vegetarian) Beef and Veggie Lasagna is Italian cuisine.

The dietary needs meet for (Vegetarian) Beef and Veggie Lasagna is Vegetarian