Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 344.5
  • Total Fat: 9.9 g
  • Cholesterol: 19.8 mg
  • Sodium: 719.1 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Submitted by: TRYINGHARD1948

Introduction

A lasagna that gives you five servings of vegetables in one meal and leaves you feeling well filled - delicious A lasagna that gives you five servings of vegetables in one meal and leaves you feeling well filled - delicious
Number of Servings: 6

Ingredients

    Ingredients:

    * Olive Oil, 1 tbsp
    * Peppers, sweet, red, raw, sliced, 1.5 cup
    * Zucchini, 2 cup, sliced
    * Mushrooms, fresh, 300 grams
    * Pumpkin, cooked, 500 grams
    * Canned Tomatoes, 800 grams
    * Beans, red kidney, 400 grams
    * Basil, 2 tbsp
    * Parsley, dried, 2 tbsp
    * *Pasta, Lasagna Noodles, 7 oz
    * Cheddar Cheese, 1 cup, shredded
    * 1 cup vegetable stock

Directions

1. Heat oil in deep, wide saucepan on medium.
2. Cook capsicum, zucchini and mushrooms for 5-7 minutes, until tender.
3. Add pumpkin, tomato, beans, stock, badil and parsley. Reduce heat to low and cook for 25 minutes until pumpkin is tender.
4. Preheat oven to 180C in fan forced oven (200c if not fan forced)
5. Lightly grease a 20cm x 30cm ovenproof dish.
6. Spread one third of vegetable mixture over base and top with a layer of lasagne. Repeat layering finishing with vegetable mixture.
7. Top with cheese.
8. Cover with foil and bake for 45 - 50 minutes, taking foil off 10 minutes before finishing.

Number of Servings: 6

Recipe submitted by SparkPeople user TRYINGHARD60.





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