 |
|
|
| |
|
|
Quick Vegetable Lasagna for Two
2 cups Our World Organics Broccoli Florets
¼ cup fresh, chopped organic basil, if desired
1 cup ricotta cheese
½ cup grated Parmesan cheese
2 cups prepared pasta sauce
3 uncooked, flat lasagna noodles (3½ x 7 inches)
½ cup shredded Our World Organics Carrots
1 cup shredded mozzarella cheese
|
Directions:
1. Heat oven to 350° F. Place broccoli in microwave-safe bowl; add ¼ cup water. Cover and microwave on high for 1 to 2 minutes or until tender. Drain, add basil, and set aside.
2. Combine ricotta cheese with Parmesan cheese. Set aside.
3. Spread ¼ cup sauce evenly in bottom of 8x4-inch pan. Place one, uncooked lasagna noodle over sauce. Spread half of the ricotta mixture evenly over lasagna. Layer broccoli and basil over cheese. Spread ½ cup sauce over broccoli.
4. Repeat layering, substituting carrots for broccoli. Place third lasagna noodle over sauce and spread remaining ¾ cup sauce evenly over noodle. Top with mozzarella cheese.
5. Cover and bake at 350° F for 30 minutes. Remove cover and continue to bake for 10 minutes. Allow to stand for 5 minutes before cutting. Refrigerate leftovers.
Yield:
2 to 3 servings
Each serving provides 1¼ cups of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
439 (41% calories from fat)
Fat:
20 g
Saturated Fat:
Trans Fat:
Cholesterol:
59 mg
Total Carbohydrate:
35 g
Dietary Fiber:
5 g
Protein:
32 g
Sodium:
1373 mg
% Daily Value: Vitamin A 115%, Vitamin C 104%, Calcium 78%, Iron 16%
|
|
|
|
|
|