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    You are in: Home / Recipes / Bob Greene's No-Cheese Vegetable Lasagna Recipe
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    Bob Greene's No-Cheese Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lisanne :)'s Note:

    Got this recipe from Rachael Ray's web site from Bob Greene, Oprah's trainer. "Lasagna, without cheese? You may be skeptical but this dish is pure comfort food -- with less fat and cholesterol, and fewer calories. You don't even need to precook the lasagna noodles! This is a great recipe to make ahead, store and reheat before serving. You can also make this with *rotini."

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    1. 1
      Preheat oven to 375°F
    2. 2
      Coat a 9-inch square or a 10x8" pan with cooking spray.
    3. 3
      Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
    4. 4
      Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven.
    5. 5
      Bake for 50 minutes, until lightly browned.
    6. 6
      For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry).
    7. 7
      Cook pasta according to the package directions.
    8. 8
      In a large bowl, combine all the ingredients except the marinara sauce.
    9. 9
      Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce.
    10. 10
      Bake for 40 minutes, until lightly browned.

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    Nutritional Facts for Bob Greene's No-Cheese Vegetable Lasagna

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.7
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 452.8 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 5.5 g
    Sugars 10.4 g
    Protein 13.2 g

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