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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 526.5
  • Total Fat: 27.4 g
  • Cholesterol: 81.1 mg
  • Sodium: 1,431.3 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 30.8 g

View full nutritional breakdown of veggie lasagna calories by ingredient
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veggie lasagna

Submitted by: ALLABOUTLOVE

Introduction

This is a basic spinach lasagna that has developed over the years into this oh-so-flavorful version that won't leave you missing the meat! It is a little high in sodium and I am not sure where you can cut back. Possibly if you roast your own red peppers and make your own pasta sauce. My whole family loves this and you get several veggie servings in one piece of lasagna. This is a basic spinach lasagna that has developed over the years into this oh-so-flavorful version that won't leave you missing the meat! It is a little high in sodium and I am not sure where you can cut back. Possibly if you roast your own red peppers and make your own pasta sauce. My whole family loves this and you get several veggie servings in one piece of lasagna.
Number of Servings: 20

Ingredients

    *Pasta, Lasagna Noodles, 16 oz
    *Newman's Own Tomato & Basil Pasta Sauce, 10 cup
    Spinach, frozen, 2 package (10 oz)
    Ricotta Cheese, part skim milk, 7 cup
    Egg, fresh, 2 large
    Parmesan Cheese, grated, 1 cup
    Red Ripe Tomatoes, 3 large whole, seeded and chopped
    Black Olives, 30 jumbo
    Capers, canned, 10 tbsp, drained, rinsed
    *Trader Joe's Fire Roasted Red Peppers, 2 cup, chopped
    HEB Italian blend shredded cheese, 8 cup
    Carrots, raw, 2 cup, grated
    Onions, raw, 1 large, chopped
    Garlic, 1 cup, minced
    Olive Oil, 2 tbsp

Tips

Use a very large lasagna pan.


Directions

Cook lasagna noodle according to the package.
While the noodles are cooking, drain the spinach and press it dry.
Mix spinach, ricotta, and 1 cup of Parmesan cheese with eggs in a large bowl and set aside.
Put olive oil in a large skillet and saute the onions, mushrooms and garlic.
Add the olives, capers, roasted red peppers,carrots and tomatoes.
Heat the veggies for 5 minutes. set aside.
Place a small amount of pasta sauce in the bottom of the lasagna pan. Mix the rest of the sauce in with the veggies in the skillet.
Layer noodles then ricotta mixture, then veggie mixture. There should be 3 layers.
Top with some sauce and Italian blend cheese.

Serving Size: 20 2" X 3" pieces

Number of Servings: 20

Recipe submitted by SparkPeople user ALLABOUTLOVE.






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