Vegetable Lasagna

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 353.7
  • Total Fat: 19.5 g
  • Cholesterol: 59.8 mg
  • Sodium: 684.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 21.4 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    4 lasagna noodles
    1 cup onion
    2 1/4 cup zucchini
    3/4 lb. eggplant
    1 cup mushrooms
    1 table extra virgin olive oil
    2 jars pasta sauce
    1/2 cup red cooking wine
    2.5 tbsp garlic
    3 tbsp sugar
    To Taste:
    12 oz parmesan cheese
    1/2 cup balsamic vinegar
    16 oz mozzerella


1. Chop onion and 1/2 zucchini into 1/4 inch pieces. Heat olive oil in sauce pan, add onion and zucchini, and saute until soft.
2. Meanwhile, cook lasagna noodles according to package instructions.
3. Puree onion and zucchini with an immersion blender or in a food processor. Add garlic, pasta sauce, red cooking wine, sugar, and herbs to taste.
4. Thinly slice remaining zucchini and eggplant. Brush slices on both sides with balsamic vinegar.
5. Layer lasagna. Sauce, noodles, sauce, eggplant, mushrooms, 1/2 parmesan cheese, 1/2 mozzerella, sauce, zucchini, parmesan, sauce, and mozzerella.
6. Bake at 350 degrees for 30-35 minutes or until cheese in slightly browned.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KIMMIIJK.

Rate This Recipe