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Speedy Lasagna (recipes)




Yield: Makes 6 servings



Ingredients:



Vegetable nonstick cooking spray

1jar (26 ounces) low-fat, reduced-sodium tomato pasta sauce

6no-boil, oven-ready lasagna noodles (6-3/4X3-1/2 inches each)

1package (12 ounces) meatless, ready-to-use soy crumbles

1package (8 ounces) ready-to-use sliced mushrooms

2/3cup ready-to-use finely shredded low-moisture, part skim mozzarella

3tablespoons grated Parmesan









Preparation:





1.Preheat oven to 400°F. Lightly coat 8X8-inch glass baking dish with cooking spray.2.Put 1/2 cup pasta sauce on the bottom of the baking dish, tilting to spread. Place 2 lasagna noodles over the sauce. Spread 1/2 package of the meatless crumbles over noodles. Add 1/2 package of the mushrooms, pressing lightly to flatten. Top with 1/2 cup sauce, and sprinkle with 1/3 cup of the mozzarella.3.Repeat using the remaining crumbles, mushrooms, cheese and 1/2 cup sauce for second layer. Top with 2 remaining lasagna noodles and spread all remaining sauce over top to cover.4.Cover with 9-inch square of waxed paper and bake for 30 minutes. Remove from oven and let rest, covered, 5 minutes. Remove waxed paper and sprinkle top with Parmesan.5.To serve, cut lasagna into 6 (2X3-inch) pieces.









Nutritional Information:







Serving Size: 1 (2X3-inch) lasagna piece







Sodium

846 mg







Protein

23 g







Fiber

8 g







Carbohydrate

35 g







Cholesterol

9 mg







Saturated Fat

2 g







Total Fat

3 g







Calories from Fat

12 %







Calories

257









Dietary Exchange:







Vegetable

1







Starch

2







Meat

2