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Ingredientes
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 1 stalk broccoli, peeled and minced (3 c.)
- 3 carrots, grated
- 1 me.d zucchini, halved and sliced thin
- 1/2 teaspoon oregano
- 9 dry lasagna noodles
- 2 1/2 c. spaghetti sauce
- 2 c. Ricotta cheese
- 1 1/2 c. shredded Mozzarella
- 1/2 c. Parmesan cheese
- Salt and pepper
Direcciones
- In large skillet heat oil. Add in garlic and broccoli and saute/fry on medium heat 3 min. Add in carrots and zucchini. Season with salt and pepper and oregano and stir well. Cover; cook about 5 min till tender, not mushy.
- Cook lasagna in boiling water till tender but still hard; drain. Rinse with cool water and drain again. Heat up spaghetti sauce. Mix Ricotta cheese, 1 c. Mozzarella cheese, Parmesan, salt and pepper in small bowl. In 9x13 baking pan with buttered bottom spread 2 Tbsp. sauce, 3 lasagna noodles over sauce. Spread half cheese mix over noodles, half vegetables. Cover with sauce; repeat. End with noodles, sauce and Mozzarella.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 166 | 53% |
| Total Fat 18.66g | 23% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 649mg | 27% |
| Potassium 563mg | 16% |
| Total Carbs 19.52g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.29g | 6% |
| Protein 16.99g | 27% |
