vegetable lasagna

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 299.3
  • Total Fat: 15.5 g
  • Cholesterol: 55.7 mg
  • Sodium: 378.5 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.6 g

View full nutritional breakdown of vegetable lasagna calories by ingredient
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a unique blend of eggplant parmesan and lasagna. this recipe is loaded with vegetables. a unique blend of eggplant parmesan and lasagna. this recipe is loaded with vegetables.
Number of Servings: 16


    for spices I use italian seasoning blend, to taste, sale and pepper, to taste


I sometimes add peppers as well - calorie count will change--I also really like to shred the zucchini and carrots

this makes so much! I like it for a party or I make and freeze in individual containers. It makes great quick dinner, it freezes well and reheats in microwave nicely.


brown meat, onions, mushrooms, zucchini, carrots and garlic. In separate pot boil water and par cook the lasagna noodles. Add tomato sauce to meat/vegetable mixture, with salt, pepper, red pepper and italian seasoning to taste. Peel and cut eggplant lengthwise, put on sheet pan and roast with olive oil, salt and pepper. After all parts are cooked, assemble a layer of noodle, sauce, cheeses, eggplant, and repeat until pan is full. top with sauce and cheese, bake for 60 minutes at 375 degrees. Let stand 15 minutes prior to serving.

Serving Size: makes approximately 16 31/2" x 3 1/2" pieces.

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