Ingredients
- 1 (10.75-ounce) can reduced-fat condensed cream of mushroom soup
- 4 ounces fat-free cream cheese, softened
- 1 (15-ounce) container low-fat ricotta cheese
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh basil
- 1 large zucchini, thinly sliced
- 1 (9-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded carrot
- 6 uncooked lasagna noodles
- 1 cup (4 ounces) reduced-fat shredded mozzarella cheese, divided
How to Make It
- Preheat oven to 350°F. Coat a 9 × 13-inch baking dish with cooking spray.
- In a large bowl, combine soup, cream cheese, ricotta cheese, garlic powder, and basil; add vegetables and mix well.
- Spread 1/3 of vegetable mixture in bottom of prepared baking dish. Lay 3 uncooked lasagna noodles onto vegetable mixture. Spread 1/3 more of vegetable mixture over noodles. Sprinkle with ½ cup mozzarella cheese. Press remaining lasagna noodles over top and cover with remaining vegetable mixture. Cover tightly with aluminum foil.
- Bake 1 hour and 20 minutes. Remove foil and sprinkle with remaining mozzarella cheese. Return to oven and bake 5 more minutes, or until cheese is melted. Cut into 6 pieces and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 300 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8.0 g 23% |
Saturated Fat 3.0 g 15% |
Trans Fat 0.0 g |
Cholesterol 25 mg 8% |
Sodium 380 mg 6% |
carbohydrates 36 g 28% |
Dietary Fiber 4 g 11% |
Sugars 8 g 9% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
