Veggie Lasagna Recipe

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


Submitted by andi8983

Makes 12 servings



Homemade vegetable lasagna. Ingredients have been modified to show accurate serving calorie information. You will not use all the sauce, so the actual recipe calls for 2 more tbs of olive oil and more canned tomatoes than are in the actual lasagna. You will have extra sauce to use for other dishes!

Recipe Ingredients for Veggie Lasagna

5 tbs olive oil
32 oz part skim ricotta cheese
16 oz part skim mozzarella cheese
1 1/2 onion
24 oz crushed tomatoes
12 oz tomato paste
2 peppers
1 eggplant
3/4 lb lasagna noodles
1/2 cup fresh parsley
3 cloves garlic

Recipe Directions for Veggie Lasagna

  1. For the sauce:

  2. Heat 4 tbs olive oil in a large pot over medium high heat.

  3. While the oil is heating, dice 1 large sweet onion and 3 cloves garlic.

  4. Saute garlic and onion with a dash of salt and ground black pepper to taste until translucent and the onion no longer has a strong smell.

  5. Add 2 16 oz cans of crushed tomatoes and 2 6 oz cans of tomato paste to the onions and garlic. Fill one of the crushed tomato cans with water, and add that plus another half a can to the mixture. Do the same with the tomato paste cans.

  6. Chop the parsley and add to the pot. Season with salt, pepper, and garlic to taste.

  7. For the vegetables:

  8. Preheat oven to 425.

  9. Chop eggplant to bite-sized chunks. Place in a colander, sprinkle with salt, then cover with a paper towel and plate to bleed out the bitterness. Let sit while chopping the other vegetables.

  10. Chop the two peppers and half an onion to bite-sized pieces.

  11. Add all the vegetables to a glass baking pan, and mix in 3 tbs olive oil to coat, and add salt and pepper to taste.

  12. Place in the oven and cook, stirring occasionally, until the vegetables are soft; about 20 minutes.

  13. For the lasagna:

  14. Boil 1 lb lasagna noodles according to package directions.

  15. While the pasta is cooking, combine one large container (32 oz) ricotta cheese with 1 lb grated mozzarella in a large bowl. Mix until well incorporated.

  16. Once each component is finished cooking, layer sauce, noodles, vegetables, and cheese to desired depth in a large glass baking pan. Finish with a layer of sauce, and sprinkle with Parmesan or mozzarella cheese. Bake in a 375 oven for 30 minutes or until bubbly.

Categories

Main Dish

Nutrition Facts
Serving Size 287.6g
Amount Per Serving
Calories
393
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
8.4g
42%
Trans Fat
0.0g
Cholesterol
57mg
19%
Sodium
468mg
20%
Potassium
539mg
15%
Total Carbohydrates
34.3g
11%
Dietary Fiber
4.6g
18%
Sugars
8.8g
Protein
24.3g
Vitamin A 34% Vitamin C 26%
Calcium 55% Iron 13%
* 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
  •   Bad points
  • High in saturated fat
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