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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 287.1
  • Total Fat: 13.6 g
  • Cholesterol: 45.6 mg
  • Sodium: 507.2 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 18.0 g

View full nutritional breakdown of Veggie Lover Lasagna calories by ingredient
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Veggie Lover Lasagna

Submitted by: DLEUNEN
Veggie Lover Lasagna

Introduction

We plant a garden each year and adapt this recipe according to the current fresh veggies on hand. The tomatoes and tomato sauce are home canned, low sodium, but you can use canned items from the store but adjust the sodium accordingly. I do not add any additional salt so you may want to adjust for your taste. This is a large "doubled" recipe that is great for Sunday brunch. It freezes well so you can enjoy one pan of lasagna for dinner now and freeze the second one for convenience another day. We plant a garden each year and adapt this recipe according to the current fresh veggies on hand. The tomatoes and tomato sauce are home canned, low sodium, but you can use canned items from the store but adjust the sodium accordingly. I do not add any additional salt so you may want to adjust for your taste. This is a large "doubled" recipe that is great for Sunday brunch. It freezes well so you can enjoy one pan of lasagna for dinner now and freeze the second one for convenience another day.
Number of Servings: 24

Ingredients

    2 9X12 disposable aluminum pans
    1 box Lasagna Noodles
    1 20oz tube of Ground Turkey
    2 quarts of chopped ripe tomatoes (or canned)
    1 quart of tomato sauce
    Olive Oil
    Mrs. Dash Italian or Garlic and Herb seasoning
    1 14oz can of artichoke hearts
    1 pound of grated Farmer's cheese or Colby
    1 pound of grated Mozzarella cheese
    2 medium onions
    2 medium zucchini
    2 medium green (bell) peppers
    2 stalks celery
    2 cloves garlic

Directions

Pour Olive Oil into a large skillet and heat. Add crushed garlic cloves, diced onions, celery, peppers and saute until color changes. Add chopped zucchini. Stir quickly on medium heat until slightly cooked. Set aside in large bowl.
Brown the ground turkey and add to veggies. Add one can of artichoke hearts. Blend all ingredients together.
Spray PAM in 2-9X13 pans.
Layer uncooked noodles across the bottom of the pan. Divide the turkey and veggies and spread evenly over noodles. Cover with one quart of diced tomatoes or canned tomatoes. Sprinkle with Mrs. Dash. Cover top with 1/4 of the grated cheese. Add one more layer of of uncooked noodles to each pan. Spread 1/2 of the tomato sauce over the top each pan of noodles. Divide the remaining cheese and top each dish, making sure to cover all the exposed noodles.
Bake uncovered in the oven for approximately 1 hour, adjusting baking time for your oven and depth of the casserole.
Makes 24 3inch square servings.

Number of Servings: 24

Recipe submitted by SparkPeople user DLEUNEN.






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