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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 14.3 g
  • Cholesterol: 64.3 mg
  • Sodium: 735.9 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.8 g

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

Submitted by: SUPER_CIARA

Introduction

Classic Lasagna--vegetarian style. Classic Lasagna--vegetarian style.
Number of Servings: 8

Ingredients

    1 bag Morningstar Farms Grillers Recipe Crumbles
    1 cup chopped onion (1 large)
    1 clove garlic, minced
    1 14 1/2-ounce can diced tomatoes, undrained
    1 8-ounce can tomato sauce
    1 tablespoon dried Italian seasoning, crushed
    1/4 teaspoon black pepper
    6 dried lasagna noodles
    1 beaten egg
    1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
    1/4 cup grated Parmesan cheese
    6 ounces shredded mozzarella cheese

Directions

1.
For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2.
Stir in undrained tomatoes, tomato sauce, Italian seasoning, and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3.
Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4.
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6.
Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BLECC4391.






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