Vegetable Lasagna With Alfredo Sauce Recipe

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Nutrition

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Ingredients:

Serving

1 egg
1 (15 oz) container part-skim ricotta cheese
1 lb schwan's california blend frozen broccoli carrots cauliflower mix, thawed and chopped
2 cups schwan's grilled frozen onions and mushrooms
salt and pepper
1 lb schwan's alfredo sauce, prepared
8 oz no-boil lasagna noodles
1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 350. Spray a 9x9x2 baking dish with cooking spray.
Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
Repeat layers, finishing with 2 noodles and remaining sauce.
Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	61.1 Kcal (256 kJ)
Calories from fat	20.48 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Cholesterol	31.23mg	10%
Sodium	176.32mg	7%
Potassium	26.01mg	1%
Total Carbs	4.71g	2%
Sugars	1g	4%
Dietary Fiber	1.08g	4%
Protein	5.47g	11%
Vitamin C	1.8mg	3%
Iron	0.1mg	1%
Calcium	119.3mg	12%

Amount Per 100 g
Calories	28.62 Kcal (120 kJ)
Calories from fat	9.59 Kcal
		% Daily Value*
Total Fat	1.07g	4%
Cholesterol	14.62mg	10%
Sodium	82.58mg	7%
Potassium	12.18mg	1%
Total Carbs	2.21g	2%
Sugars	0.47g	4%
Dietary Fiber	0.5g	4%
Protein	2.56g	11%
Vitamin C	0.8mg	3%
Iron	0.1mg	1%
Calcium	55.9mg	12%

* 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.