Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Lasagna | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pieces Dreamfields ® lasagna
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¾ cup sliced mushrooms
- ¾ cup chopped zucchini (1 small zucchini)
- ½ cup sliced carrot
- ½ cup chopped red bell pepper
- ½ cup thinly sliced red onion
- ¼ teaspoon ground black pepper
- ¼ cup red cooking wine
- 2 cups tomato basil pasta sauce (or even better, make your own)
- 2 tablespoons commercial pesto
- 1 cup part-skim ricotta cheese
- ¼ cup grated Parmesan cheese
- cooking spray
- ¾ cup (3 ounces) shredded part-skim mozzarella cheese
Directions
Preheat oven to 375°F.
Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
Heat olive oil in a medium saucepan over medium-high heat.
Cook garlic for 2 minutes.
Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently.
Add wine and cook for 3 minutes or until wine has evaporated.
Add pasta sauce; bring to a boil.
Reduce heat, and simmer 10 minutes.
Combine pesto, ricotta and Parmesan in a small bowl.
Spray an 8-inch square baking dish with cooking spray.
Spread ¾ cup veggie sauce across the baking dish.
Arrange 4 noodle halves over tomato mixture.
Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture.
Repeat layers twice, ending with noodles.
Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375°F for 30 minutes.
Uncover and bake an additional 20 minutes.
Let stand 10 minutes.
Note: this recipe may be doubled and made in a 9x13 baking dish for 12 servings.