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I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.
Originally published as Very Veggie Lasagna in Taste of Home April/May 2000, p25
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Reviewed on Nov. 07, 2011 by tastilicious
Made this for a birthday lunch and we had it for dinner, and the birthday girl asked for the recipe...I used daiya cheese (non-dairy cheese) and added black beans...there was no yellow summer squash in November...look forward to eating the leftovers...again and again..also skipped the oil and stir-fried in water....yummy!
Reviewed on Aug. 23, 2011 by bjpalmer
My family was skeptical when I made this for the first time...now it is always requested and everyone LOVES it! I haven't met anyone yet who didn't enjoy this!
Reviewed on May. 26, 2011 by bereitbach
This was very good! My husband doesn't care for any kind of squash so I left out the zucchini and summer squash and simply used more of the other veggies.
Reviewed on May. 28, 2010 by loisdelene
this is delicious, However I never cook the noodles for any lasagna I make, thew juice from the other ingredients cook them and it is a lot quicker and simpler
Reviewed on Nov. 18, 2009 by delidella
This is a wonderful recipe that is even loved by a guy who typically wants meaty meals!
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