The menu for the selected date is listed below. Click the "Print Menu" button to print the daily menu. Click the recipe names to view the individual recipes.
Breakfast Menu
1 Egg White(s)
1 c Grits With 1 Tsp. Margarine
1 sl Wheat Toast With 1 Tsp Margarine
1 c Orange & Grapefruit Slices
Breakfast Calories: 489
Lunch Menu
1 Ham And Swiss Sandwich
2-3 sl Tomato(es)
2 oz Baked Chips
Lunch Calories: 665
Dinner Menu
1Vegetable Lasagna
1 sl Garlic Texas Toast
2 c Garden Salad With 2 Tbsp. (Lite) Italian Dressing
Dinner Calories: 595
Snack Menu
1 Caramel Apple
Snack Calories: 298
Total Calories: 2047
Vegetable Lasagna
3 Cup(s)Grated Zucchini
3 Cup(s)Grated Carrot(s)
1 (10 oz.) packageFrozen Spinach Thawed, Drained
1 Tablespoon(s) Olive Oil
1 Cup(s) Romano Cheese Grated
8 Ounce(s)Low Fat Ricotta Cheese
12 Ounce(s)Low Fat Mozzarella Cheese
2 Large Egg(s)
2 1/2 Cup(s)Plain Tomato Sauce
12No Cook Lasagna Noodles
Serving Size: 1/8 of pan
Number of Servings: 8
Total Fat12 g
Saturated FatN/A
Sodium920 mg
Total Carbohydrates41 g
Fiber6 g
Protein24 g
  • Preheat oven to 350 degrees F.
  • Saute zucchini and carrots separately in oilive oil until crisp-tender, set each aside.
  • Combine ricotta, eggs, romano and Italian seasoning together, mix well.
  • Assemble lasagna.
  • Spread layer of sauce on bottom of 9 x 13 pan.
  • Top with three noodles, not over lapping.
  • Spread with one-third of ricotta, spinach and one-third mozzarella.
  • Top with three noodles, then sauce, ricotta, carrots, mozzarella.
  • Top with three noodles, then sauce, ricotta, zucchini, and mozzarella.
  • Top with three noodles, and remaining sauce.
  • Cover with foil and bake for 30 minutes, remove foil, sprinkle mozzarella and bake an additional 10 minutes; let rest 20 - 30 minutes.