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    You are in: Home / Recipes / Vegetarian Lasagna Loaf Recipe
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    Vegetarian Lasagna Loaf

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 06, 2011

      The recipe itself is not bad. But making it in a loaf pan is a great idea. I'm usually cooking for two, so making a big pan of lasagna means eating it for days. This way I can make a manageable amount for dinner and freeze the rest in loaf pans for later. I just turn out the frozen lasagna brick, wrap it in freezer paper and keep it on hand for lazy nights. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2008

      I am not a Premium member so I could not email you, but, I was wondering if we are allowed to change anything on our recipes once we have posted them. I found your recipe by doing a search for Lazagna, I found out that I am spelling it wrong - it should be lasagna - I think people are not able to find this great recipe because they are better spellers than I am.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Vegetarian Lasagna Loaf

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.9
     
    Calories from Fat 15
    73%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 6.2 mg
    2%
    Sodium 117.2 mg
    4%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.3 g
    5%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    white sauce mix

    italian seasoning

    fat-free ricotta cheese

    california-blend frozen vegetables

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