Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 eggplants (sliced 1/2" thick)4 small zucchini (slicked 1/2"thick)2 portabella mushroom caps (optional) (chopped course)5 cups pureed canned tomatoes6tbsps olive oil3 medium potatoes (sliced very thin)1/4 cup margarine1/2 cup white flour2 cups shredded cheddar cheese 1/2 cups ricotta cheesesalt onion powderdried or fresh basilthymerosemary
-place garlic into oil and cook on low heat until garlic is golden brown
-spread eggplant and zucchini onto paper towel -sprinkle with salt and let "sweat" for 30 minutes
-puree tomatoes with browned garlic 1 tsp onion powder, 4 tbsps dried basil and onion
-melt margarine in skillet stir in flour, let "cook" for a few minutes and then wisk in the chicken stock
when blended smooth add in cheese and stir until melted
-pat dry eggplant and zucchini with paper towel -spread onto a baking sheet and lightly brush with olive oil (from cooked garlic) bake @ 375F until lightly browned (about 25 min)
-pour 1/2 tomato puree into a 8X14" casserole pan
-place chopped mushrooms into sauce evenly, lightly salt and sprinkle rosemary over mushrooms
-spread eggplant on top of mushrooms
-pour 1/2 of cheese sauce onto eggplant, spread evenly
-layer potatoes next and season with thyme and rosemary
-spread zucchini on top and then cover with remaining tomato puree
-top with remaining cheese sauce
cover with foil and bake @ 375F for 1hr or until potatoes are soft, remove foil and brown top for 6-8 minutes
-let rest for at least 30 minutes to firm up
and bake
Serving Size: makes 8-10 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRRINGTON.
-spread eggplant and zucchini onto paper towel -sprinkle with salt and let "sweat" for 30 minutes
-puree tomatoes with browned garlic 1 tsp onion powder, 4 tbsps dried basil and onion
-melt margarine in skillet stir in flour, let "cook" for a few minutes and then wisk in the chicken stock
when blended smooth add in cheese and stir until melted
-pat dry eggplant and zucchini with paper towel -spread onto a baking sheet and lightly brush with olive oil (from cooked garlic) bake @ 375F until lightly browned (about 25 min)
-pour 1/2 tomato puree into a 8X14" casserole pan
-place chopped mushrooms into sauce evenly, lightly salt and sprinkle rosemary over mushrooms
-spread eggplant on top of mushrooms
-pour 1/2 of cheese sauce onto eggplant, spread evenly
-layer potatoes next and season with thyme and rosemary
-spread zucchini on top and then cover with remaining tomato puree
-top with remaining cheese sauce
cover with foil and bake @ 375F for 1hr or until potatoes are soft, remove foil and brown top for 6-8 minutes
-let rest for at least 30 minutes to firm up
and bake
Serving Size: makes 8-10 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRRINGTON.
Nutritional Info Amount Per Serving
- Calories: 483.4
- Total Fat: 30.9 g
- Cholesterol: 49.0 mg
- Sodium: 541.3 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 5.6 g
- Protein: 18.9 g
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