Sooo Yummy Veggie Lasagne

More sharing options

Share on Twitter

4.2 of 5 (24)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 208.3

Total Fat: 4.6 g
Cholesterol: 36.5 mg
Sodium: 487.6 mg
Total Carbs: 29.8 g
Dietary Fiber: 6.2 g
Protein: 14.0 g

View full nutritional breakdown of Sooo Yummy Veggie Lasagne calories by ingredient

Introduction

This is even great for a party and not cooking the noodles makes it easier, saves time and thickens the sauce. This is even great for a party and not cooking the noodles makes it easier, saves time and thickens the sauce.

Number of Servings: 20

Ingredients

2 tbsp Olive Oil

2 large chopped Onions

2 cup, chopped, raw, Carrots

198 grams chopped Green Peppers

1lb sliced Mushrooms, fresh*

3 stalks chopped Celery

2 large cans of pasta sauce

1 large can of diced Tomatoes

1 can of water

2tbsp Basil,

1 tbsp Oregano

6 cloves Garlic(more or less depending on what you like)

500 gram pkg Frozen /Thawed Broccoli (Or any nummy mix you like)

1 cup (not packed) 1%Cottage Cheese

3 large fresh Eggs

300 gram package frozen chopped Spinach

400 grams Low Fat Cheddar grated and halved.

Zucchini, 3 cup, sliced

375 gram box Whole Wheat Lasagne noodles

*I used a medley of different mushrooms/ Shitake, Straw, Portobello, brown and button mushrooms. They were great. (and on sale that day in the same package LOL)

Directions

Heat oil in a large pot, add the onions and let them cook until they start to brown. Start adding the other veggies in order up until the celery is in. Let them cook for about 10 min. or so until the mushrooms start to shrink.
Add the pasta sauce, tomatoes, water and seasonings bring to a boil. Add the thawed frozen broccoli and bring to a boil again.
In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese

In an ungreased 12''/16''/4'' Lasagna pan (you can buy cheap, throw away ones in the grocery store which makes for an easy clean up)

While the sauce is hot, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced Zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between.)Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles then sauce and zucchini until you have no more to layer with I pour whatever is let of the sauce over the top. Cover this tightly and bake at 350* for about 1 hour 30 min. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and I like to sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese is starting to brown.
This makes 20 servings but freezes really well.
Throw in whatever veggies you like.

Number of Servings: 20

Recipe submitted by SparkPeople user ADRIANN1.