Stacked Vegetable Lasagna

Name: Stacked Vegetable Lasagna Recipe
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 12
Ingredients: 1 Whole Cauliflower Trimmed and sliced through the diameter in thin slices; 3 Medium sized zucchini trimmed and sliced lengthwise in thin slices; 6 Large tomatos sliced into thick slices; 1 large purple onion sliced and seperated into rings; 6 Portobello mushrooms brushed cleaned and stems removed; 3 cups tomato sauce; 1.5 cups low fat mozzarella shredded; Pinch of salt; Pinch of black pepper

Minutes to Prepare: 35
Minutes to Cook: 70

Number of Servings: 12

Ingredients

1 Whole Cauliflower, Trimmed and sliced through the diameter in thin slices3 Medium sized zucchini, trimmed and sliced lengthwise in thin slices6 Large tomatos, sliced into thick slices1 large purple onion, sliced and seperated into rings6 Portobello mushrooms, brushed, cleaned and stems removed3 cups tomato sauce1.5 cups low fat mozzarella shreddedPinch of saltPinch of black pepper

Directions

1. Preheat oven to 350
2. Prepare dish by lightly coating with Olive oil
3. Arrange cauliflower on the bottom of dish, arrange mushrooms on top of this. Distribute half of the onion rings on top of the mushrooms. Arrange tomato slices on top of the rings. Pour 1/2 the sauce (1.5 cups) over top. Add salt and pepper periodically.
4. Repeat the layering process ending with tomatos as last layer.
5. Sprinkle 1 cup of cheese and pour remaining sauce on top.
6. Bake in preheated oven for 60 mins or until hot and bubbly
7. Turn over to broil setting. Sprinkle rest of cheese over top and leave pan in oven for 10 more mins.
8. Let Lasagna set on the counter for 10-15 mins before cutting.

Serving Size: Makes 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user CUEPID.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 127.0
Total Fat: 3.4 g
Cholesterol: 7.5 mg
Sodium: 459.4 mg
Total Carbs: 18.7 g
Dietary Fiber: 5.5 g
Protein: 9.3 g

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