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Ingredientes
- 1 pkg. (8 ounce.) lasagna
- 1 can cream of mushroom or possibly cream of chicken soup
- 1/2 can lowfat milk
- 1/2 pound Kraft Velveeta cheese - Warm Mexican
- 1/8 teaspoon oregano
- 1/8 teaspoon basil
- 1/4 teaspoon paprika
Direcciones
- Cook lasagna till done and layer in a shallow pan. Mix soup, lowfat milk, oregano and basil in bowl. Heat oven to 350 degrees. Slice the cheese about 1/4 inch thick and layer on top of the lasagna, pour mix over the top of the lasagna and put in oven.
- Remove when cheese has melted or possibly starts to turn tan. Sprinkle the paprika on top and serve. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 109 | 35% |
| Total Fat 12.24g | 15% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 911mg | 38% |
| Potassium 302mg | 9% |
| Total Carbs 37.29g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.8g | 5% |
| Protein 13.2g | 21% |
