Vegetarian

Veggie Lasagna 1/6/2018 is for Dinner.

Veggie Lasagna 1/6/2018 takes 30 minutes to prepare.

Veggie Lasagna 1/6/2018 takes 90 minutes to cook.

Veggie Lasagna 1/6/2018 makes 6 servings.

The ingredients for Veggie Lasagna 1/6/2018 are:

2.0 tbsp Extra Virgin Olive Oil (oil pan first)

One jar- 2.5 cup newman''s own marinara (1/3 on bottom- and 2/3 over top noodles)

One pkg-15 noodles? 9.0 oz delallo lasagna (organic whole wheat)

"Meaty" layer:
Lg can- 14.0 tbsp lindsay sliced black olives
Sm can- 8.0 tbsp hatch mild diced green chiles
Full can- 1.75 cup s&w cannellini beans (rinse&drain)
6 packets leftover from pizza- (thickener) 3.0 tbsp Parmesan Cheese, grated
2T italian blend herbs
Sm can- 1.75 cup Winco diced tomatoes

"Ricotta" layer:
(Full quart?) 3.0 cup winco cottage cheese 4%
4.0- 1 large egg (per the egg board) 50g
2.0 tsp Garlic powder
1.0 package (10 oz) yields Spinach, frozen (but thawed)

1.5 cup organic valley italian blend shredded cheese (topping after bake to prevent burn)

Here is how you make Veggie Lasagna 1/6/2018:

Layered thinly! To use all noodles, in 9"?13" pan, baked 2hrs@300?FServing Size: Six large squaresNumber of Servings: 6.0Recipe submitted by SparkPeople user NINATINKER.

The nutritional information for Veggie Lasagna 1/6/2018 is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 649.8

• Total Fat: 46.2 g
• Cholesterol: 170.3 mg
• Sodium: 1,631.8 mg
• Total Carbs: 67.7 g
• Dietary Fiber: 12.3 g
• Protein: 38.1 g

Veggie Lasagna 1/6/2018 is Italian cuisine.

The dietary needs meet for Veggie Lasagna 1/6/2018 is Vegetarian