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University Of Charlestons Vegetable Lasagna Recipe

See full recipe on: Group Recipes



Ingredients

2 pounds dry lasagna noodles
4 pounds carrots, in 1/4-inch slices
4 pounds zucchini, in 1/4-inch slices
2 tablespoons olive oil
3 onions, chopped
4 pounds mushrooms, thinly sliced
1/4 cup chopped fresh basil
2 tablespoons thyme
1 tablespoon oregano
6 pounds cooked and drained spinach
1 quart part-skim ricotta cheese
1 1/2 quarts shredded part-skim mozzarella cheese
3/4 cup grated parmesan
1 gallon white sauce (made with 1 pound butter, 1 pound flour and 1 gallon milk)

Nutrition 24 servings

Per Serving % Daily Value
Calories 553
Fat 31g 48%
Carbs 48g 16%
Protein 24g 48%
Fiber 7g 30%
Cholesterol 88mg 29%
Sodium 363mg 15%
     
Fat
Carbs
Protein

Preparation






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