Directions:
- Combine soup, milk and pesto. Set aside.
- Combine beans, mushrooms, and red peppers, set aside.
- Combine ricotta cheese and spinach, set side.
- Spread 2/3 cup pesto mixture over bottom of 14x10x2 1/2-inch pan. Layer on single layer of lasagna strips (four lengthwise and one across the end). eggplant slices, bean mixture, 2/3 cup pesto mixture, another layer of five lasagna strips and another 2/3 cup pesto mixture. Spread evenly with ricotta mixture. Layer on 2/3 cup pesto mixture remaining lasagna strips and pesto mixture. Sprinkle with Mozzarella cheese. Top with mixture of Parmesan cheese and bread crumbs.
- Bake uncovered at 375F for 50 minutes. Let stand for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.76 Kcal (1289 kJ) | ||
| Calories from fat | 143.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 36.72mg | 12% | |
| Sodium | 357.05mg | 15% | |
| Potassium | 236.11mg | 5% | |
| Total Carbs | 23.33g | 8% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 16.93g | 34% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.5mg | 3% | |
| Calcium | 359.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 190.56 Kcal (798 kJ) | ||
| Calories from fat | 88.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 24% | |
|---|---|---|---|
| Cholesterol | 22.74mg | 12% | |
| Sodium | 221.08mg | 15% | |
| Potassium | 146.2mg | 5% | |
| Total Carbs | 14.44g | 8% | |
| Sugars | 1.86g | 12% | |
| Dietary Fiber | 1.33g | 9% | |
| Protein | 10.48g | 34% | |
| Vitamin C | 18.1mg | 49% | |
| Iron | 0.3mg | 3% | |
| Calcium | 222.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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