SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 345.2
  • Total Fat: 15.1 g
  • Cholesterol: 70.3 mg
  • Sodium: 441.3 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 23.3 g

View full nutritional breakdown of Vegetarian Lasagna calories by ingredient
Report Inappropriate Recipe

Vegetarian Lasagna

Submitted by: NUCCHI

Introduction

Canadian Living Recipe Canadian Living Recipe
Number of Servings: 12

Ingredients

    2 tbsp (25 mL) extra-virgin olive_oil
    1 onion, diced
    4 cloves garlic, minced
    1/4 tsp (1 mL) hot_pepper flakes
    2 zucchini, diced
    2 sweet red peppers, diced
    1 eggplant, diced
    1 bay_leaf
    1/2 tsp (2 mL) each dried thyme and oregano
    1/2 tsp (2 mL) each salt and pepper
    1 can (28 oz/796 mL) whole tomatoes
    1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)
    2 eggs
    1/4 tsp (1 mL) ground nutmeg
    1 tub (475 g) ricotta cheese
    3 cups (750 mL) shredded mozzarella cheese
    1 cup (250 mL) grated Parmesan cheese
    15 lasagna noodles (about 10 oz/300 g)

Directions

In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.

Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.

Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.

In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.

Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.

Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover loosely with foil; bake in 375F (190C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375F/190C oven for 30 minutes; uncover and reheat for 15 minutes longer.)
Additional Information:
Using whole wheat lasagna noodles will double the fibre in this pasta dish from 4 g to 8 g per serving.



Serving Size: makes 12 2"X6" servings

Number of Servings: 12

Recipe submitted by SparkPeople user NUCCHI.






Great Stories from around the Web


Rate This Recipe