PASTA/VEGAN--Veggie Vegetable Lasagna

[Guest guest]

* Exported from MasterCook *

 

Veggie Vegetable Lasagna®

 

Recipe By :Galaxy Foods

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant

2 medium zucchini

2 medium yellow squash

2 cloves minced garlic

2 tablespoons olive oil

4 ounces portabello mushrooms

1 medium sliced yellow onion

1 cup marinara sauce

1 teaspoon seasoned salt

1 8 oz package Rice™ Cream Cheese

1 8 oz package Rice™ Parmesan

1 8 oz package mozzarella Veggie® Slices

1 tablespoon fresh basil -- finely chopped

 

Peel eggplant, slice lengthwise ½” think. Slice Zucchini, yellow squash and

portabello mushrooms ¼” thick. In skillet, heat olive oil, then lightly sauté

the vegetables. Add marinara sauce and salt, mix, then remove from heat.

 

In a mixing bowl, combine the Rice™ Cream Cheese and Parmesan. Mix together

well.

 

In a 2” deep casserole dish, place a layer of sliced eggplant, onion, mushroom

and sauce. Next, spread a thin layer of the cheese mixture on top of vegetables

and sprinkle with chopped basil. Nest, place a layer of sliced yellow squash,

onion, mushroom and sauce. Spread the remaining cheese mixture and sprinkle with

basil. Last, place the zucchini and remaining mushroom, onion and sauce on top

and cover with mozzarella slices. Sprinkle with remaining basil. Place in 350°

oven for approx. 20 minutes or until cheese is melted.

 

Source:

" http://www.galaxyfoods.com "

 

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Per Serving (excluding unknown items): 82 Calories; 4g Fat (43.8% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 304mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0