Vegetarian Lasagna Loaf Recipe

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Ingredients:

Serving

5 no-cook lasagna noodles
2 envelopes (1-1/4 oz each) white sauce mix
1 tbsp italian seasoning
1 tsp garlic powder
3 cups fat-free milk
1 cup (8 oz) fat-free ricotta cheese
1 cup frozen california-blend vegetables, thawed
1/2 cup nonfat parmesan cheese topping
2 tbsp reduced-fat sour cream
1/2 cup seeded chopped fresh tomato

Directions:

Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. In an 8-in. x 4-in. loaf pan coated with cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1-1/2 tablespoons Parmesan cheese topping. Repeat layers three times. Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.92 Kcal (1189 kJ)
Calories from fat	35.63 Kcal
		% Daily Value*
Total Fat	3.96g	6%
Cholesterol	6.95mg	2%
Sodium	303.23mg	13%
Potassium	625.84mg	13%
Total Carbs	54.07g	18%
Sugars	40.87g	163%
Dietary Fiber	2.66g	11%
Protein	11.91g	24%
Vitamin C	10.4mg	17%
Iron	1.1mg	6%
Calcium	305mg	31%

Amount Per 100 g
Calories	127.65 Kcal (534 kJ)
Calories from fat	16.02 Kcal
		% Daily Value*
Total Fat	1.78g	6%
Cholesterol	3.12mg	2%
Sodium	136.33mg	13%
Potassium	281.37mg	13%
Total Carbs	24.31g	18%
Sugars	18.38g	163%
Dietary Fiber	1.2g	11%
Protein	5.35g	24%
Vitamin C	4.7mg	17%
Iron	0.5mg	6%
Calcium	137.1mg	31%

* 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.

Tastes

salty
savory
bitter
sweet

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