Vegetarian

Veggie Lasagna - high veggie/high fiber/low fat is for Dinner.

Veggie Lasagna - high veggie/high fiber/low fat takes 60 minutes to prepare.

Veggie Lasagna - high veggie/high fiber/low fat takes 30 minutes to cook.

Veggie Lasagna - high veggie/high fiber/low fat makes 12 servings.

The ingredients for Veggie Lasagna - high veggie/high fiber/low fat are:

1 whole cauliflower head
1/2 eggplant
2 jars Muir Glen Organic Tomato Sauce
12 Healthy Harvest Whole Grain Lasagnas
1 pack of mushrooms
10 oz raw spinach
2 cups Cabot Mozzarella
2 tablespoons Soft Cheese (farmer's market)
1 Tablespoon extra virgin Olive Oil
1-2 cloves garlic
1/4 cup almond milk
1/4 cut veggie stock (Kitchen Basics)

Here is how you make Veggie Lasagna - high veggie/high fiber/low fat:

Pur? cauliflower till soft & blend in blender, add milk and vegetarian stock till smooth. Add 1/2 bag mozzarella ad the soft cheese to the cauliflower mixture and set aside.Cook 12 pieces of lasagna and set aside.Chop or slice mushrooms and saut? in olive oil with garlic toss in Spinach to wilt and set aside.Saut? eggplant on grill with olive oil till soft and set aside.Layer all ingredients in a 9 X13 baking dish - tomato sauce, noodles, cauliflower cheese, spinach & mushrooms, repeat with what's left and end with eggplant circles on top. Sprinkle dish with the remaining mozzarella. Bake for 30 minutes at 350.Serving Size:?12

The nutritional information for Veggie Lasagna - high veggie/high fiber/low fat is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 218.1

• Total Fat: 8.8 g
• Cholesterol: 14.4 mg
• Sodium: 524.3 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 5.9 g
• Protein: 11.7 g

The dietary needs meet for Veggie Lasagna - high veggie/high fiber/low fat is Vegetarian