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    You are in: Home / Recipes / Garden Lasagna Recipe
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    Garden Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    kimcroft's Note:

    this is good for dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and return to pot.
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
    4. 4
      In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
    5. 5
      Let lasagna stand for 10 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Garden Lasagna

    Serving Size: 1 (356 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 504.3
     
    Calories from Fat 266
    52%
    Total Fat 29.5 g
    45%
    Saturated Fat 17.0 g
    85%
    Cholesterol 109.1 mg
    36%
    Sodium 1329.9 mg
    55%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 4.2 g
    17%
    Sugars 8.7 g
    34%
    Protein 27.9 g
    55%

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