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Add a photoIf any dish can make you love Broccoli, this is the one!
Let stand 10 minutes for easier serving. Makes 10 servings. Each serving : About 465 calories, 25g fat, 104 mg cholesterol, 615 mg sodium.
Ingredientes
- 2 103/4-ounce cans condensed cream of broccoli soup
- 1 10-ounce package frozen chopped broccoli
- salad oil
- 3 carrots,thinly sliced
- 1 large onion, diced
- 3/4 pound mushrooms, sliced
- 12 lasagna noodles
- 2 8-ounce packages shredded mozzarella cheese
- 1 15-ounce container ricotta cheese
- 2 large eggs
Direcciones
- In 2-quart saucepan over medium-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
- In 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl.
- In same skillet over high heat, in 3 tablespoons hot salad oil, cook mushrooms until lightly browned and all liquid has evaporated; stir in carrot mixture.
- While vegetables are cooking, prepare noodles as label directs; drain. In bowl, mix mozzarella, ricotta, and eggs.
- Preheat oven to 375 F. In 13" by 9" baking dish spread 1 cup broccoli sauce. Arrange half of noodles over sauce; top with half of cheese mixture, then all the carrot mixture and half of remaining sauce. Top with remaining noodles, cheese mixture, then sauce.
- Bake lasagna 45 minutes or until hot. Remove from oven; let stand 10 minutes for easier serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 10 servings | |
| Calories 305 | |
| Calories from Fat 154 | 50% |
| Total Fat 17.16g | 21% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 837mg | 35% |
| Potassium 337mg | 10% |
| Total Carbs 16.93g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.74g | 3% |
| Protein 21.02g | 34% |
