Vegetable Lasagna Recipe

Looking for an easy Vegetable Lasagna recipe? Learn how to make Vegetable Lasagna using healthy ingredients.


Submitted by yvrtrish

Makes 12 servings



Cut out of some magazine a million years ago - good, lasagna without meat but LOTS o' cheese.

Recipe Ingredients for Vegetable Lasagna

2 tbsp vegetable oil
2 onions, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
1 green pepper, chopped
28 oz Tomatoes, diced
14 oz Tomato Sauce
2 carrots, shredded
1/4 cup chopped fresh parsley
1 tsp basil
1 tsp oregano
1/4 tsp black pepper
10 oz spinach
255 g lasagna noodles
2 eggs
1 lb low-fat ricotta cheese
1 lb light mozzarella cheese
1 cup low-fat parmesan cheese, grated

Recipe Directions for Vegetable Lasagna

  1. Heat oil in a medium saucepan over medium heat.

  2. Add onions, garlic, mushrooms and pepper.

  3. cook stirring often for 5 minutes.

  4. Add tomatoes and their juice.

  5. Add tomato sauce, carrots, parsley, basil, oregano, sugar, salt, pepper and chilies.

  6. Bring to boil, cover, reduce heat and simmer 30 minutes, stirring occasionally.

  7. Meanwhile cook spinach in a covered heavy saucepan in just the water that clings to the leaves after washing.

  8. Cook for 2 to 5 minutes or until just wilted.

  9. Drain well in a sieve and when cool enough to handle, squeeze out any moisture with your hands.

  10. Chop finely and set aside.

  11. Cook noodles in a large pot of boiling salted water according to the package

  12. drain rinse with cold water, drain again and spread out on clean tea towels on a flat surface.

  13. Blend eggs, ricotta, cheese, nutmeg and cooked spinach until fairly smooth.

  14. Spread one quarter of tomato sauce in the bottom of a greased 13" x 9" baking dish.

  15. Arrange single layer of noodles on top.

  16. Spread with half of ricotta mixture, then one quarter of tomato cause, one third of mozzarella and one third of parmesan.

  17. Repeat these layers once.

  18. Arrange remaining noodles on top, spread with remaining tomato sauce and sprinkle with remaining cheese. The dish will be quite full but will accommodate everything.

  19. The recipe can be made ahead, covered and refrigerated up to 24 hours.

  20. Bake uncovered in preheated 350 F oven for 30 minutes.

  21. Cover with foil and bake another 10 to 15 minutes if previously refrigerated.

  22. Let stand 10 minutes before cutting into squares to serve.

Categories

Main Dish

Nutrition Facts
Serving Size 296.9g
Amount Per Serving
Calories
338
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
8.8g
44%
Trans Fat
0.0g
Cholesterol
78mg
26%
Sodium
590mg
25%
Potassium
650mg
19%
Total Carbohydrates
24.8g
8%
Dietary Fiber
2.9g
12%
Sugars
5.6g
Protein
23.5g
Vitamin A 103% Vitamin C 49%
Calcium 52% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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