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No Fuss Vegetarian Lasagna

8 servings
Dinner

Characteristics

High Fibre Vegetarian

Nutritional Facts Per Serving

469
Calories
25.6 g
Protein
37.8 g
Carbs
4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 469
  • Fat 24 g
    • Saturated   14.5 g
    • + Trans 
  • Cholesterol 100 mg
  • Sodium   715 mg
  • Carbohydrate 37.8 g
    • Fibre   4 g
    • Sugars  
  • Protein 25.6 g
    • Vitamin A 39 %
    • Vitamin C 17 %
    • Calcium 51 %
    • Iron 22 %

Method

Beat the egg in a medium bowl. Mix in the ricotta, Parmesan and nutmeg. Cut each lasagna sheet, lengthwise, into three equal pieces (noodles).
Preheat the oven to 350 degrees F. Spread ¾ cup of the pasta sauce into the bottom of a 9" by 13" pan. Lay 3 lasagna noodles side by side over the sauce. Spread the noodles with 1/3 of the remaining pasta sauce, and then top with 1/3 of the spinach and ¼ of the mozzarella cheese.
Top the mozzarella with another layer of three noodles. Spread the noodles with the ricotta mixture, and then 1/3 more of the spinach and ¼ more of the mozzarella cheese.
Set on another layer of three noodles. Top those noodles with ½ of the remaining pasta sauce, and then top with remaining spinach and ¼ more of the mozzarella cheese.
Set on the last 3 noodles. Spread the noodles with remaining pasta sauce. Top the sauce with remaining cheese.
Tent lasagna with foil and bake 45 minutes. Uncover and bake 15 minutes more, or until golden and bubbly. Rest the lasagna 10 minutes before slicing.
Note: Fresh lasagna sheets are sold alongside the other fresh pasta we sell. The brand used in this recipe was Olivieri.

Serving Suggestions

Serve the lasagna with a salad you create from a recipe in our collection, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes; No-Chopping Required Salad; or Home-style Salad with Quick Blue Cheese Dressing.

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