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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.6 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 10.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Pastaless Winterveg Lasagna calories by ingredient
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Pastaless Winterveg Lasagna

Submitted by: WORKCAT

Introduction

Eclectic blend of veggies for those special days when all you want is veggies. Eclectic blend of veggies for those special days when all you want is veggies.
Number of Servings: 8

Ingredients

    1 eggplant, large with skin
    3 zucchini, large
    1 butternut squash, large
    1/4 winter squash (or pumpkin), medium
    1 rutabaga, large
    1 onion, large, minced
    1 cup carrots, minced
    1 cup parsnip, minced
    6 roma tomatos, large
    1 bunch fresh basil (chopped)
    1 bunch fresh oregano (chopped)
    shredded parmesan cheese (option for garnish)

Tips

This is an approximation of how to make this dish.


Directions

Julienne all the vegetables (Except onion, tomatoes, carrots and parsnips) into elongated strips about 1/2 inch thick. Lay the strips along the bottom of a rectangular glass baking dish.

(Alternately) You can slice them into 1/2 thick slices and arrange layer wise on the rectangular glass backing dish.

blend the minced veggies (onions, carrots, parsnip and the chopped herbs together) and layer them on top of the veggies in the baking dish.

Pulse the tomatoes in a food processor until chopped and juicy. If they turn into tomato juice that is OK. Pour the tomatoes over the layered vegetables.

Bake covered at 350 for 2 hours or until all veggies are tender and the juice has cooked in/off. Let cool for about 30 minutes before serving. Sprinkle with parmesan cheese or top with cottage cheese/ricotta if desired.

Serving Size: Makes 8 3x3" servings

Number of Servings: 8

Recipe submitted by SparkPeople user WORKCAT.






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