Italian

Vegetable Lasagna is for Dinner.

Vegetable Lasagna takes 30 minutes to prepare.

Vegetable Lasagna takes 60 minutes to cook.

Vegetable Lasagna makes 12 servings.

The ingredients for Vegetable Lasagna are:

4 cans 98% reduced fat cream of mushroom soup
8 oz skim milk
1.5 lb chicken breast, diced
2 packages your choice frozen vegetables (we use broccoli, cauliflower, carrots and mixed vegetables)
1 tbsp minced garlic
1.5 packages no cook lasagna noodles
1.5 quarts fat free ricotta cheese
1 package fat free shredded mozzarella cheese
3 egg whites

Here is how you make Vegetable Lasagna:

cook chicken with garlic till chicken is cooked through.add frozen vegetablescook until heated, add mushroom soup and skim milk. In a seperate bowl Mix ricotta cheese, 1/2 mozzarella cheese with eggs. (spices if you would like to taste, salt pepper, oregano.)ladle chicken and vegetable mixture in bottom of baking pan. (10X12)Layer noodles, cheese mixture, noodles, sauce. Repeat.Bake at 350 for 1 hour, cover with aluminum foil. 5 minutes before removal remove foil and sprinkle with remaining shredded mozzarella, cook until cheese is melted.Serving Size: makes at least 12 good size portions, Number of Servings: 12Recipe submitted by SparkPeople user BEVSULLIVAN.

The nutritional information for Vegetable Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 263.8

• Total Fat: 1.9 g
• Cholesterol: 36.0 mg
• Sodium: 501.4 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 2.5 g
• Protein: 24.6 g

Vegetable Lasagna is Italian cuisine.