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.
It was okay and my family liked it, but I wanted tomatoy classic veggie Lasagna
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!!!
Loved this! Only change I made was I added garlic while sautéing vegis because we love it. Ty for this recipe
It came out delicious! I don't always use Classico but it still comes out great! I add and substitute other veggies such as cauliflower and bell peppers or just whatever vegetables I have on hand. I also add a tad more ricotta to make it more cheesy. This is my favorite kind of Lasagna to make!
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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