Cheesy Vegetarian Lasagne

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 35 mins 375°F

Cheesy Vegetarian Lasagne

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Directions

  1. If using regular lasagne noodles, cook according to package directions. In a 3-quart saucepan heat thawed Browned Mushroom Sauce to boiling. Remove from heat. Stir in the beans and sweet pepper; set aside. In a medium bowl combine egg, 1 cup of the cheddar cheese, the Monterey Jack cheese, Parmesan cheese, and ricotta cheese. Stir in basil and pepper; set aside.
  2. Lightly grease a 2-quart rectangular baking dish. Place 3 of the cooked regular noodles or 3 no-boil noodles on the bottom. Top with one-third of the mushroom sauce and half of the cheese mixture. Top with 3 more noodles, another third of the mushroom sauce, and remaining cheese mixture. Top with remaining 3 noodles and remaining mushroom sauce.
  3. Bake, covered with foil, in a 375 degree F oven for 30 minutes. Uncover and sprinkle with remaining 1 cup of cheddar cheese; return to oven. Bake, uncovered, for 5 minutes. Let stand 10 minutes; cut into squares to serve. Makes 6 servings.
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Nutrition Facts (Cheesy Vegetarian Lasagne)

  • Per serving:
  • 575 kcal ,
  • 33 g fat
  • (18 g sat. fat ,
  • 115 mg chol. ,
  • 1096 mg sodium ,
  • 36 g carb. ,
  • 4 g fiber ,
  • 33 g pro.
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