Vegetarian Lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 392.1
- Total Fat: 18.5 g
- Cholesterol: 94.2 mg
- Sodium: 944.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 3.5 g
- Protein: 22.2 g
View full nutritional breakdown of Vegetarian Lasagne calories by ingredient
Introduction
Eggplant, Zucchini & Mushroom Lasagne Eggplant, Zucchini & Mushroom LasagneNumber of Servings: 12
Ingredients
-
1 Box Barilla Oven Ready Lasagne Noodles
2 Jars Barilla Tomato & Basil Sauce
1/2 Eggplant (Unpeeled) Cubed
1.5 zucchini (unpeeled) sliced
1 carton sliced Mushrooms
2 Tsp Garlic Minced
1 15 oz container Ricotta Cheese, Fat Free
2 Eggs
1 Cup Shredded Parmesan Cheese
6 Cups Mozzarella Cheese (separated)
Directions
Preheat Oven 350*
Saute Eggplant, zucchini, mushrooms and 1 tsp garlic in Olive Oil. **Set aside.
Meanwhile,Combine eggs (beaten) with Ricotta, 2 cups Mozzarella, parmesan and 1 tsp Garlic. **Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the veggies, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained veggies, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNONLSTEW.
Saute Eggplant, zucchini, mushrooms and 1 tsp garlic in Olive Oil. **Set aside.
Meanwhile,Combine eggs (beaten) with Ricotta, 2 cups Mozzarella, parmesan and 1 tsp Garlic. **Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the veggies, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained veggies, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Serving Size: Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNONLSTEW.