| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Lasagna sheets – cooked al |
| dente and drained | ||
| 1 | Jars of Ragu Roasted Garlic | |
| Parmesan Sauce | ||
| Left over veggies from the | ||
| week or | ||
| 2 | Frozen spinach, or | |
| 2 | Frozen broccoli, or | |
| 1 | Peas, drained | |
| 1 | Baby carrots, drained | |
| 1 | Cream of mushroom soup | |
| 1 | Jar of button mushrooms | |
| drained | ||
| Nors veggie soup mix | ||
| 1 | lb | Riccota |
| 8 | oz | Mozzarella |
INSTRUCTIONS
This is the easiest lasagna - Set out your veggie assortment....Mix the mushroom soup and the riccotta....mix in some grated parmesan and layer the noodles - layer noodles - layer of mozzarella - layer of veggies to the top.....On the top layer pour over the two jars of the white Ragu sauce.... Bake in a pre-heated 350 degree over for 35-40 minutes until bubbly and golden brown. Serve with hot garlic biscuits and a tomato-bermuda onion sallad with a rasberry vinagrette. Posted to recipelu-digest Volume 01 Number 556 by Gauldraya <Gauldraya@aol.com> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1586
Calories From Fat: 801
Total Fat: 90.5g
Cholesterol: 217.7mg
Sodium: 5594.3mg
Potassium: 1050.1mg
Carbohydrates: 98.4g
Fiber: 14.8g
Sugar: 4.9g
Protein: 99.3g