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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 291.6
  • Total Fat: 13.0 g
  • Cholesterol: 32.5 mg
  • Sodium: 816.1 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Debra's Vegetarian Lasagna calories by ingredient
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Debra's Vegetarian Lasagna

Submitted by: STEI_DEB

Introduction

A nice tomato-based vegetarian lasagna that even my meat-loving husband will eat. A nice tomato-based vegetarian lasagna that even my meat-loving husband will eat.
Number of Servings: 12

Ingredients

    2 med. onions, chopped
    4 cloves garlic, minced
    3 T. olive oil
    1 15-oz. can tomato sauce
    2 t. oregano
    1 t. basil
    1 t. Kosher salt
    1/2 lb. fresh mushrooms, sliced and cooked
    1 15-oz. can kidney beans, rinsed and partially mashed
    9 lasagna noodles
    3/4 lb. shredded Mozzarella cheese
    2 c. ricotta cheese
    1/2 c. grated Parmesan cheese

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Directions

Saute onion and garlic in oil until limp.

Stir in tomato sauce, basil, oregano and salt. Simmer for 30 minutes.

Add mushrooms and beans. Mix well and heat through.

In a 9x9 baking dish, layer noodles, sauce and 1/3 of each kind of cheese. Repeat twice, ending with the Parmesan cheese.

Cover and bake at 375 degrees for 20 to 25 minutes. Remove cover and bake 10 to 15 minutes more, until Parmesan begins to turn golden and edges bubble.

Cool slightly before cutting into 12 servings.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user STEI_DEB.






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