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    Garden Lasagna


    Source of Recipe


    WW Boards

    Recipe Introduction


    8 Servings; 5 Points per serving

    List of Ingredients




    1 (15-ounce) can rinsed and drained black beans
    1 (24 to 30 ounce) jar red pasta sauce
    2 medium carrots, grated
    1 medium zucchini, grated
    1 cup water
    1 lightly beaten egg
    16 ounces fat-free or reduced fat ricotta cheese
    � cup freshly grated Parmesan cheese
    � cup shredded part-skim mozzarella cheese
    8 uncooked regular lasagna noodles

    Recipe



    Heat oven to 350 degrees. Coat a 9 x 13 cake pan with nonstick cooking spray. In a large bowl, mix together beans, pasta sauce, carrots, zucchini, and water. Set aside. In another bowl, combine the egg, ricotta and Parmesan cheeses. Cover bottom of baking dish with 1 cup bean-vegetable sauce; top with 4 noodles. Spread the ricotta cheese mixture over all; top with 1 cup sauce and remaining noodles. Pour remaining sauce over all; sprinkle with mozzarella. Cover tightly with foil and bake 45 minutes. Uncover and let stand 15 minutes before serving.

    Per serving: 283 calories, 20 g protein, 5 g fat, 41 g carbohydrates, 39 mg cholesterol, 828 mg sodium, 6 g fiber.

 

 

 


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