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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 366.3
  • Total Fat: 16.4 g
  • Cholesterol: 28.6 mg
  • Sodium: 1,039.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 23.1 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Vegetable Lasagna

Submitted by: GINLYNN913

Introduction

From "Diet With a Difference", AAUW, San Juan Branch PR. The original recipe did not call for spinach, so that's optional. I've also made it with spinach but left out the eggplant. It's wonderful either way. From "Diet With a Difference", AAUW, San Juan Branch PR. The original recipe did not call for spinach, so that's optional. I've also made it with spinach but left out the eggplant. It's wonderful either way.
Number of Servings: 10

Ingredients

    1 large onion, chopped
    2 cloves garlic, mashed
    1 (1 lb) eggland, peeled and diced
    1 box frozen spinach, thawed & squeezed
    1/4 lb mushrooms
    5 tbsp. olive oil
    1 (1 lb) can tomatoes
    1 (8 oz) can tomato sauce
    1/2 cup dry red wine
    1 medium carrot, grated
    1/4 cup parsley, minced
    2 tsp oregano leaves
    1 tsp. basil leaves
    1 tsp. salt
    1/4 tsp pepper
    9 wide lasagna noodles, cooked
    2 cups (1 lb) cottage or ricotta cheese
    8 oz. mozzarella cheese, shredded
    1-1/2 cups grated Parmesan cheese

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Directions

In lg frying pan, cook onion, garlic, eggplant & mushrooms in the olive oil over med. heat for 15 min. Stir frequently. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, salt & pepper and bring to a boil, breaking up tomatoes. Reduce heat and simmer covered 30 min. Increase heat and boil to reduce sauce until it measures 5 cups; set aside. Cook 9 lasagna noodles.

Grease a 9x13 baking dish. Spread 1/4 of sauce in bottom; arrange 3 noodles on top. Dot noodles with a third of the ricotta or cottage cheese; followed by 1/3 of the mozzarella and 1/4 of the Parmesan. Repeat procedure twice more. Spread remaining sauce over the top and sprinke with remaining parmesan. If made ahead, cover and refrigerate or freeze. Bake uncovered at 350 degrees 30-40 min. (If made in heat proof dish and frozen, bake unthawed for 1-1/2 hrs). Let stand 5 minutes; cut into squares and serve. If cut into 10 servings, approx. 350 cal.

Number of Servings: 10

Recipe submitted by SparkPeople user GINLYNN913.






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