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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 346.1
  • Total Fat: 11.1 g
  • Cholesterol: 51.8 mg
  • Sodium: 731.1 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 25.0 g

View full nutritional breakdown of Sneaky Vegetarian Lasagna calories by ingredient
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Sneaky Vegetarian Lasagna

Submitted by: BTVMADS

Introduction

This lasagna sneaks in just a little extra nutritional boost by adding finely chopped broccoli and grated carrots to the marinara sauce, and uses soy crumbles instead of meat to reduce the saturated fat. I don't believe in using fat free cheese, so I use part-skim varieties, and still manage to keep the calorie totals at under 350 calories per serving! Take THAT, Olive Garden!! This lasagna sneaks in just a little extra nutritional boost by adding finely chopped broccoli and grated carrots to the marinara sauce, and uses soy crumbles instead of meat to reduce the saturated fat. I don't believe in using fat free cheese, so I use part-skim varieties, and still manage to keep the calorie totals at under 350 calories per serving! Take THAT, Olive Garden!!
Number of Servings: 8

Ingredients

    8 oz. lasagna noodles
    2 cups Newman's Own Marinara Sauce
    2 carrots, grated
    1 cup broccoli, finely chopped in a food processor
    1/2 cup canned diced tomatoes
    2 cups ricotta cheese
    1 egg
    2 tsp. each dried oregano and basil OR 1 1/2 tbsp. each fresh
    1 tsp. freshly ground black pepper
    1 pkg. LiteLife soy grounds
    4 oz. grated part-skim mozzarella cheese
    3 tbsp. parmesan

Directions

1.) Prepare the lasagna noodles according to the package directions. Preheat oven to 350* F
2.) Simmer the marinara with the carrots and broccoli for 10 minutes. Add the chopped tomatoes and simmer 5 more minutes.
3.) Beat the egg with 1 tsp. of water. Mix with ricotta, herbs, pepper, and salt to taste (since I use jarred sauce and soy grounds, I don't think you need any!)

Then assemble your lasagna:

3.) Spray a large casserole dish with no-stick spray. Ladle 1/2 cup of the sauce into the bottom of the dish, then layer with 5 or 6 lasagna noodles.
4.) Spread 1/2 of the ricotta mixture onto the noodles. Top with 3/4 cup of soy grounds and 1 cup of sauce.
5.) Layer on another 5 or 6 noodles, followed by the remaining ricotta. Top with 2 oz. of the mozzarella, one cup of soy grounds, and one more cup of sauce.
6.) Sprinkle the parmesan cheese over the last layer of sauce, followed by the last 2 oz. of mozzarella.

7.) Cover the casserole with foil and bake for 35 minutes. Remove the foil, then bake for another 10-15 minutes, or until the cheese is bubbly and just starting to brown.

If you can stand it, let the lasagna sit for 15 minutes before serving. Enjoy with an ample green salad or your favorite green vegetable. Skip the garlic bread and use those calories for a nice glass of red wine to go with your fabulous Italian meal!

Serves 8 very hungry people, or 10 folks who want room for dessert.

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.






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