| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy | Main dish | 8 | Servings | |
INGREDIENTS
| 9 | Lasagna noodles | |
| 1 | VEG-ALL Mixed Vegetables | |
| 16 oz | ||
| 1/4 | c | Butter |
| 1/4 | c | Chopped onion |
| 1/4 | c | Flour |
| 1 | c | Chicken broth |
| 2 | Eggs | |
| 1/2 | lb | Ricotta cheese |
| 1 3/4 | c | Grated parmesan cheese |
| 1/8 | t | Nutmeg |
| 1 | Chopped spinach, cooked | |
| 10 oz | ||
| 2 | c | Shredded Mozzarella |
INSTRUCTIONS
Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use. Drain VEG-ALL, reserving 1/2 cup liquid. Melt butter in saucepan; add onion and cook until soft. Blend in flour. Gradually add reserved liquid and chicken broth. Cook and stir until thickened. Set sauce aside. Make ricotta filling by combining 1 egg, ricotta cheese, parmesan cheese, nutmeg and VEG-ALL. Make spinach filling by adding 1/2 cup sauce and remaining egg to spinach. Layer in lightly greased 13x9" baking dish. Place a little sauce in bottom of dish and cover with 3 noodles. Spread on spinach filling, 1/2 cup sauce and 1/2 cup parmesan cheese. Layer 3 more noodles and spread with VEG-ALL ricotta filling; top with 1/2 the mozzarella cheese and 1/2 cup parmesan cheese. Cover with remaining 3 noodles and top with remaining sauce, mozzarella and parmesan cheese. Bake at 400'F. for 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 465
Calories From Fat: 190
Total Fat: 21.6g
Cholesterol: 110.9mg
Sodium: 687.8mg
Potassium: 215.7mg
Carbohydrates: 38.7g
Fiber: 1.2g
Sugar: 1g
Protein: 27.8g