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- Fresh Harvest Lasagna (recipe courtesy of Red Gold Tomatoes)
- 2 tablespoons
- extra virgin olive oil
- 1 large
- zucchini, chopped
- 1 medium
- yellow summer squash,
- 1 (small, yellow) onion,
- chopped
- 1/2 red bell
- pepper, chopped
- 1 cup
- fresh chopped broccoli florets
- 1 (8
- ounce) package sliced fresh mushrooms, chopped
- 3 garlic
- cloves, minced
- 1 (28
- ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans
- 2 (14.5
- ounce) cans Red Gold® Diced Tomatoes With Basil, Garlic & Oregano
- 1 teaspoon
- Italian seasoning
- Salt to taste
- 1 (16
- ounce) box lasagna noodles, traditional, uncooked
- 1 (15
- ounce) carton low fat ricotta cheese
- 3 cups
- shredded Italian blend cheese
- 1/2 cup grated
- Parmesan cheese
- with 1/2 of ricotta cheese, 1/2 vegetable mixture, 1 cup of Italian blend cheese
View Full Recipe at The Dutch Baker's Daughter
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 828g | |
| Calories 318 | |
| Calories from Fat 95 | 30% |
| Total Fat 10.72g | 13% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 322mg | 13% |
| Potassium 2312mg | 66% |
| Total Carbs 43.48g | 12% |
| Dietary Fiber 15.1g | 50% |
| Sugars 16.24g | 11% |
| Protein 22.59g | 36% |
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