Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
ZucchiniAsparagusCarrotsFresh SpinachGarlicCrushed TomatoRoasted PeppersLasagne (I use Barilla no boil)RicottaMozzerellaOlive OilButter
Heat a pan or pot on Medium - High heat.
Add the olive oil and while it heats, slice the garlic cloves
Add the garlic and while they cook, add the butter
(Now would be a good time to pre-heat your oven to 375 degrees)
Grate the carrots, slice the zucchini (I cut straight down the middle, then sliced) and coarsely chop the spinach for later. Add the canned asparagus and then add your spices (basil, salt pepper, etc)
Add the can of Crushed Tomato and finally a couple of roasted red peppers just for a little more flavor.
Once your veggies are cooked, let them rest.
Spray a pan (I used an 8*10) with non-stick spray.
Layer your lasagne, veggie sauce, mozzerrela and ricotta 3 times.
Bake for 50 minutes at 375 degrees covered, then 10 minutes uncovered. After, let the lasagne sit for at least 20 minutes before serving.
Add the carrots and zucchini and let them sweat for a bit. Then add the spinach and let them all cook til they wilt.
Number of Servings: 9
Recipe submitted by SparkPeople user BES1122.
Add the olive oil and while it heats, slice the garlic cloves
Add the garlic and while they cook, add the butter
(Now would be a good time to pre-heat your oven to 375 degrees)
Grate the carrots, slice the zucchini (I cut straight down the middle, then sliced) and coarsely chop the spinach for later. Add the canned asparagus and then add your spices (basil, salt pepper, etc)
Add the can of Crushed Tomato and finally a couple of roasted red peppers just for a little more flavor.
Once your veggies are cooked, let them rest.
Spray a pan (I used an 8*10) with non-stick spray.
Layer your lasagne, veggie sauce, mozzerrela and ricotta 3 times.
Bake for 50 minutes at 375 degrees covered, then 10 minutes uncovered. After, let the lasagne sit for at least 20 minutes before serving.
Add the carrots and zucchini and let them sweat for a bit. Then add the spinach and let them all cook til they wilt.
Number of Servings: 9
Recipe submitted by SparkPeople user BES1122.
Nutritional Info Amount Per Serving
- Calories: 410.5
- Total Fat: 117.2 g
- Cholesterol: 84.9 mg
- Sodium: 404.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.7 g
- Protein: 20.7 g
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