Recipe by Classico
"You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole wheat noodles add heart-healthy fiber."
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dried whole wheat lasagna noodles
2 1/2 cups
zucchini and/or yellow summer squash halved lengthwise and sliced
sliced fresh mushrooms
light ricotta cheese
snipped fresh Italian (flat leaf) parsley
finely shredded Parmesan cheese
Classico® Four Cheese pasta sauce
shredded part-skim mozzarella cheese
chopped, seeded tomato
Amazing! My meat eating husband loved it too! Very tasty, and was easy to make.
This dish is delicious! I added chopped chicken breast, which I cooked with the onions prior to adding the zucchini and mushrooms. I also added chopped green bell peppers. Lastly, I used organic tomato basil pasta sauce instead of the four cheese. It actually turned out well, even with my changes. My husband and son both liked it dish.
It turned out great!!! I loved it!!!
It was okay and my family liked it, but I wanted tomatoy classic veggie Lasagna
I made this recipe for my meat-loving family and they loved it! Very flavorful :)
* Percent Daily Values are based on a 2,000 calorie diet.
Classico(R) Vegetable Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
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