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  1. Creamy Veggie Lasagna

Creamy Veggie Lasagna

01:15:00 8 servings, 1/8 recipe (213 g) each
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3 3 Reviews
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8 servings, 1/8 recipe (213 g) each

Craving cheesy baked pasta? A spinach and cheese filling is baked until deliciousness in this traditional veggie lasagna.

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Make It

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  • Heat oven to 375ºF.
  • Heat oil in large saucepan on medium-low heat; stir in flour until blended. Add milk and Italian seasoning; cook and stir 6 to 8 min. or until thickened. Remove from heat. Add 1 cup mozzarella and 1/4 cup Parmesan; stir until mozzarella is melted.
  • Combine eggs, spinach, carrots, nutmeg, pepper, remaining Parmesan and 1-1/2 cups of the remaining mozzarella.
  • Pour 1/2 cup cheese sauce into 13x9-inch baking dish sprayed with cooking spray; spread to evenly cover bottom of dish. Top with 3 lasagna noodles; cover with layers of 1 cup spinach mixture and 1/2 cup of the remaining cheese sauce. Repeat layers twice. Top with remaining noodles and sauce; cover.
  • Bake 35 min. or until heated through. Sprinkle with remaining mozzarella; bake, uncovered, 10 min. or until melted. Let stand 10 min. before cutting to serve.


For a change of pace, substitute 1 shredded large zucchini for the carrots.


  • 8 servings, 1/8 recipe (213 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (213 g) each
Calories 350
% Daily Value
Total fat 16g
Saturated fat 7g
Cholesterol 75mg
Sodium 480mg
Carbohydrate 33g
Dietary fibre 3g
Sugars 5g
Protein 22g
Vitamin A 80 %DV
Vitamin C 6 %DV
Calcium 40 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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