Vegetable Lasagna
Ingredients List
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1 (12 ounce) package lasagna noodles
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2 eggs, beaten
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1 (15 ounce) container part-skim ricotta cheese
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2 (10.75 ounce) cans condensed cream of mushroom soup
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2 cups shredded Cheddar cheese
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1 cup grated Parmesan cheese
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1 cup sour cream
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1 (1 ounce) package herb and garlic soup mix
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1 (10 ounce) package chopped frozen broccoli, thawed
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1 (10 ounce) package frozen sliced carrots
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1 (10 ounce) package frozen corn kernels
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
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Bring a large pot of salted water to a boil. Add the noodles and cook for 8 to 10 minutes, or until al dente; drain.
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In a medium bowl, mix together eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream, and soup mix.
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Layer the noodles, cheese mixture, broccoli, carrots, and corn in the prepared dish. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
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Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
Nutritional Details (per serving)
| 534 | Calories |
| 27g | Fat |
| 49g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 534 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 14g | 72% |
| Cholesterol 103mg | 34% |
| Sodium 1091mg | 47% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 4g | 15% |
| Total Sugars 6g | |
| Protein 27g | 53% |
| Vitamin C 21mg | 23% |
| Calcium 515mg | 40% |
| Iron 3mg | 17% |
| Potassium 469mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5