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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.9
  • Total Fat: 11.9 g
  • Cholesterol: 36.3 mg
  • Sodium: 1,063.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 29.1 g

View full nutritional breakdown of Pasta free roasted veggie lasagna calories by ingredient
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Pasta free roasted veggie lasagna

Submitted by: LASHAWNP1

Introduction

You won't miss the pasta or meat. The veggies are cut and cooked to simulate the effects. Zuccini used as pasta and chopped mushrooms feels like meat. You won't miss the pasta or meat. The veggies are cut and cooked to simulate the effects. Zuccini used as pasta and chopped mushrooms feels like meat.
Number of Servings: 4

Ingredients

    2 medium Zucchini
    1 Green Peppers (bell peppers) 8 strips (2 each side)
    Onions, raw, 2 cup, sliced thick
    1 Red Peppers (sweet bell peppers) 8 strips (2 each side)
    1 yellow Peppers (sweet bell peppers) 8 strips (2 each side)
    Mushrooms, fresh, 1 cup, chopped
    1 1/2 c Hunt's Spaghetti Sauce (Garlic&Herb)
    1 cup Mozzarella Cheese, part skim milk
    1.5 cup (not packed) Cottage Cheese, 1% Milkfat loose fluid drained
    Olive oil flavored spray (Like PAM)

Directions

Preheat oven to 450F.
Slice Zucchini, 1/8' thick
Slice Peppers and Onion into large strips the width of the zucchini.

Coat DRY vegetables with Olive oil flavored spray. Season with salt and pepper to taste. Place in single layer on cooking sheet. Seal tightly with aluminum foil and roast in oven 30 minutes. Remove foil and cook 15-20 minutes more, or until vegetables are tender.

In bowl combine the cottage cheese and 1/2 of the Mozzarella.

In deep baking dish assemble the Lasagna.
Spread 1/4 c of sauce in bottom of dish.
In single layer place zucchini.
Next a single layer of peppers and onion slices in other direction.
Example zucchini layered across and peppers and onion layered up and down.
(This will help it stay together when serving.)
Spread 1/2 c sauce over veggies.
Spread 1/2 cheese mixture over veggies.
Sprinkle Mushrooms over this mixture.
In single layer place zucchini.
Next a single layer of peppers and onion slices in other direction.
Spread 1/2 c sauce over veggies.
Spread 1/4 cheese mixture over veggies.
Sprinkle Mushrooms over this mixture.
In single layer place zucchini.
Spread remaining sauce over veggies
Spread remaining cheese mixture over veggies.
Sprinkle Mushrooms over this mixture.
Top with mozzarella cheese

Bake in oven until cheese is melted. Approx 10 min

If you let the veggies cool before using them you will need to cook longer to melt the cheese inside.

Makes 4 servings cut accordingly.

Number of Servings: 4

Recipe submitted by SparkPeople user LASHAWNP1.






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