Vegetarian Lasagna
- Number of Servings: 6
Ingredients
Use canned sauce or make your own. 28 oz +Ricotta, part-skim, 15 ozMozzarella, 8 ozParmesan Cheese, 3 oz +Asiago Cheese, 3 oz +Fresh Parsley, 4 T, divided Fresh Basil, 4 T, dividedOregano, 1 tsp, divided Fresh Garlic, 4 clovesOnion, 1 smallRed pepper, 1 mediumFresh Spinach, 1 bunch or ~ 3 cupsCremini Mushrooms, 1 8z container
Makes 13x9 pan of lasagna.
Noodles:
Bring large pot of salted water to boil. Add lasagna noodles. Cook according to box directions (al dente). Strain. Lay flat on foil or wax paper to cool.
Homemade Sauce:
Roast 1 red pepper (over open flame or broil, turning constantly). When blackened on all sides, put in bowl and cover with saran wrap or put in tupperware covered with lid until cool. Peel under water and dice. Set aside.
In large pot saute diced onion and garlic, 5 minutes.
Add can of crushed tomatoes. Stir, bring to a boil. Add salt and pepper to taste. Add about 2 tablespoon each of fresh parsley, basil. Add 1/2 teaspoon oregano. Add mushrooms. Cook the sauce "down" until thick and flavorful.
Cheese filling:
Dump 15 oz ricotta in large bowl. Add 3/4 of the 8 oz of mozzarella cheese. Add 2 oz of asiago and 2 oz of parmesan. Add 2 T fresh chopped basil and 2 T fresh parsley. Add 1/2 t oregano. Add two cloves crushed garlic. Salt and Pepper to taste and a pinch of red pepper flakes for a kick. Stir well. Taste and add spice to your liking. Add 1 egg, or 2 egg whites. Stir.
When sauce is ready. Layer sauce, noodle, cheese, sauce, noodle, cheese, noodle sauce, and then top with remaining mozzarella, asiago, and parm.
Cover. Cook in 350 degree oven for 50 minutes. Uncover, cook remaining 10 minutes until top is brown and bubbly. Let cool for 10 minutes before serving,
Number of Servings: 6
Recipe submitted by SparkPeople user JRSUNSHINE1.
Noodles:
Bring large pot of salted water to boil. Add lasagna noodles. Cook according to box directions (al dente). Strain. Lay flat on foil or wax paper to cool.
Homemade Sauce:
Roast 1 red pepper (over open flame or broil, turning constantly). When blackened on all sides, put in bowl and cover with saran wrap or put in tupperware covered with lid until cool. Peel under water and dice. Set aside.
In large pot saute diced onion and garlic, 5 minutes.
Add can of crushed tomatoes. Stir, bring to a boil. Add salt and pepper to taste. Add about 2 tablespoon each of fresh parsley, basil. Add 1/2 teaspoon oregano. Add mushrooms. Cook the sauce "down" until thick and flavorful.
Cheese filling:
Dump 15 oz ricotta in large bowl. Add 3/4 of the 8 oz of mozzarella cheese. Add 2 oz of asiago and 2 oz of parmesan. Add 2 T fresh chopped basil and 2 T fresh parsley. Add 1/2 t oregano. Add two cloves crushed garlic. Salt and Pepper to taste and a pinch of red pepper flakes for a kick. Stir well. Taste and add spice to your liking. Add 1 egg, or 2 egg whites. Stir.
When sauce is ready. Layer sauce, noodle, cheese, sauce, noodle, cheese, noodle sauce, and then top with remaining mozzarella, asiago, and parm.
Cover. Cook in 350 degree oven for 50 minutes. Uncover, cook remaining 10 minutes until top is brown and bubbly. Let cool for 10 minutes before serving,
Number of Servings: 6
Recipe submitted by SparkPeople user JRSUNSHINE1.
Nutritional Info Amount Per Serving
- Calories: 686.0
- Total Fat: 34.4 g
- Cholesterol: 73.9 mg
- Sodium: 1,986.8 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 7.7 g
- Protein: 36.9 g
Member Reviews