Mama K's Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tsp Oregano, ground 2 tbsp Basil 1 dash Salt 3 cup, cubes Eggplant, fresh 5 clove Garlic 2 cup, chopped Onions, raw 1 cup Tomato Paste 8 oz Pasta, Lasagna Noodles 1 tsp Lee and Perkins Worchestershire sauce reduced sodium 1 cup Tomatoes Pomi Chopped 2 cup POMI Strained Tomatoes 1 cup Cheese - Kraft Mozzerella Shredded 3 cup Squash - Yellow and Zucchini
Peel skin from eggplant and dice eggplant into small pieces, no more than 1/2 inch.
Dice yellow squash and zucchini.
Saute eggplant, stirring frequently, until eggplant becomes a darker shade. Remove from heat and place in separate bowl and allow eggplant to cool.
Saute yellow squash and zucchini for 1 minute until vegetables are al dente. Remove from heat and place in bowl with eggplant.
Saute onions and garlic for 1 minute, stirring frequently. Add oregano, basil, whiskey, and Worcestershire sauce. Saute for 2 minutes until onions become transparent Add strained tomatoes, chopped tomatoes, simmer for 5 minutes, stirring frequently. Remove from heat and place in a bowl. Add tomato paste and stir until smooth.
In a 9x12 glass pan, spread olive oil over pan, and spread 2 tbsp of strained tomatoes across pan. Layer the ingredients in the following manner:
Uncooked lasagna noodles on top of strained tomatoes (approximately 6 noodles will cover the pan.)
Eggplant/squash mixture over noodles.
Mozzarella cheese over eggplant/squash mixture.
Tomato mixture over cheese.
Lasagna noodles over tomato mixture (approximately 6 noodles to cover the ingredients.)
There should be enough ingredients for at least three layers of eggplant, cheese and tomato sauce.
Top off the lasagna with a layer of noodles and spread tomato sauce over the noodles.
Cover with aluminum foil.
Bake at 350 degrees for 60 minutes.
Serving Size: Makes 12 2 inch pieces of lasagna.
Dice yellow squash and zucchini.
Saute eggplant, stirring frequently, until eggplant becomes a darker shade. Remove from heat and place in separate bowl and allow eggplant to cool.
Saute yellow squash and zucchini for 1 minute until vegetables are al dente. Remove from heat and place in bowl with eggplant.
Saute onions and garlic for 1 minute, stirring frequently. Add oregano, basil, whiskey, and Worcestershire sauce. Saute for 2 minutes until onions become transparent Add strained tomatoes, chopped tomatoes, simmer for 5 minutes, stirring frequently. Remove from heat and place in a bowl. Add tomato paste and stir until smooth.
In a 9x12 glass pan, spread olive oil over pan, and spread 2 tbsp of strained tomatoes across pan. Layer the ingredients in the following manner:
Uncooked lasagna noodles on top of strained tomatoes (approximately 6 noodles will cover the pan.)
Eggplant/squash mixture over noodles.
Mozzarella cheese over eggplant/squash mixture.
Tomato mixture over cheese.
Lasagna noodles over tomato mixture (approximately 6 noodles to cover the ingredients.)
There should be enough ingredients for at least three layers of eggplant, cheese and tomato sauce.
Top off the lasagna with a layer of noodles and spread tomato sauce over the noodles.
Cover with aluminum foil.
Bake at 350 degrees for 60 minutes.
Serving Size: Makes 12 2 inch pieces of lasagna.
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 2.6 g
- Cholesterol: 6.7 mg
- Sodium: 265.5 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.7 g
- Protein: 7.1 g
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