Creamy vegetable lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 288.3
- Total Fat: 15.3 g
- Cholesterol: 34.1 mg
- Sodium: 671.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.6 g
- Protein: 8.1 g
View full nutritional breakdown of Creamy vegetable lasagna calories by ingredient
Introduction
An excellent vegetarian lasagna, my family loves it. I make it in a 9" square pan and cut it into 9 generous servings. I like to use the no-boil lasagna noodles because they are shorter and fit my pan better, but you can use regular noodles and break them to the right shape. You may want to add extra sauce to help the noodles cook if you do that. You can use just zucchini or mix zucchini, yellow squash and add in some bell peppers for a more colorful lasagna. An excellent vegetarian lasagna, my family loves it. I make it in a 9" square pan and cut it into 9 generous servings. I like to use the no-boil lasagna noodles because they are shorter and fit my pan better, but you can use regular noodles and break them to the right shape. You may want to add extra sauce to help the noodles cook if you do that. You can use just zucchini or mix zucchini, yellow squash and add in some bell peppers for a more colorful lasagna.Number of Servings: 9
Ingredients
-
2 tbsp olive oil
4 zucchini, cubed
2 cloves garlic, minced
2 cups alfredo sauce
2 cups tomato sauce
4oz mozzarella cheese, shredded
12 no-boil lasagna noodles (less than one box)
Directions
Preheat oven to 375 degrees.
Make filling: Sautee zucchini in olive oil until soft, about 5 minutes. Add garlic and cook another 2 minutes. Remove from heat and mix about 1.75 cups of alfredo sauce in to the vegetables, reserving about .25 cups for the top.
Assemble:
In a 9" square pan, add about .5 cups tomato sauce to bottom of pan and layer three lasagna noodles on top, overlapping the edges.
Add 1/2 of the filling mix and layer 3 more noodles on top.
Spread .75 cups tomato sauce over noodles and sprinkle 1/3 of the cheese over the sauce. Layer 3 more noodles on top.
Add remaining filling, layer last 3 noodles on top.
Spread remaining tomato sauce and remaining alfredo sauce over the noodles. Sprinkle remaining cheese over the top.
Bake for 35-45 minutes, until cheese is bubbly and browned on top. Cut into 9 equal portions.
Number of Servings: 9
Recipe submitted by SparkPeople user NICOLANA111.
Make filling: Sautee zucchini in olive oil until soft, about 5 minutes. Add garlic and cook another 2 minutes. Remove from heat and mix about 1.75 cups of alfredo sauce in to the vegetables, reserving about .25 cups for the top.
Assemble:
In a 9" square pan, add about .5 cups tomato sauce to bottom of pan and layer three lasagna noodles on top, overlapping the edges.
Add 1/2 of the filling mix and layer 3 more noodles on top.
Spread .75 cups tomato sauce over noodles and sprinkle 1/3 of the cheese over the sauce. Layer 3 more noodles on top.
Add remaining filling, layer last 3 noodles on top.
Spread remaining tomato sauce and remaining alfredo sauce over the noodles. Sprinkle remaining cheese over the top.
Bake for 35-45 minutes, until cheese is bubbly and browned on top. Cut into 9 equal portions.
Number of Servings: 9
Recipe submitted by SparkPeople user NICOLANA111.
