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Ingredientes
- 2 tbsp. water
- 2 Packages (10 ounce. each) frzn minced broccoli (4 c.)
- 1 pkg. (10 ounce.) frzn sliced carrots (2 c.)
- 1 teaspoon Italian seasoning, crushed
- 1/4 teaspoon garlic pwdr
- 2 cans Campbell's condensed cream of celery or possibly cream of mushroom soup
- 3/4 c. grated Parmesan cheese, divided
- 3/4 c. Ricotta cheese
- 2 c. shredded Mozzarella cheese (8 ounce.)
- 9 lasagna noodles, cooked and liquid removed (8 ounce.) uncooked)
- Paprika
Direcciones
- In covered 10 inch skillet, combine water, broccoli, carrots, Italian seasoning and garlic pwdr. Heat to boiling. Reduce heat to low. Cover; cook 10 min or possibly till vegetables are thawed, stirring occasionally. Drain.
- Meanwhile, in large bowl, combine soup, 1/2 c. of Parmesan, Ricotta and mozzarella cheese. Reserve 1 c. of cheese mix. Stir vegetables into remaining cheese mix.
- In 12x8 inch baking dish, arrange 3 lasagna noodles; spread with 1/2 of vegetable mix. Arrange 3 more noodles over filling; spread with remaining vegetable mix. Top with remaining 3 noodles and reserved cheese mix. Sprinkle with remaining Parmesan and paprika.
- Cover with foil. Bake at 375 degrees F. for 30 min. Uncover; bake 10 min more. Let stand 10 min before serving. Makes 8 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 171 | 55% |
| Total Fat 19.19g | 24% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1153mg | 48% |
| Potassium 324mg | 9% |
| Total Carbs 14.47g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.82g | 3% |
| Protein 19.94g | 32% |
