E2 Raise the Roof Modified Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 281.8
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 515.5 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 10.3 g
- Protein: 10.8 g
View full nutritional breakdown of E2 Raise the Roof Modified Lasagna calories by ingredient
Introduction
Vegetable Lasagna with far less noodles than the original recipe. Also no soy and subbed zuchini for mushrooms Vegetable Lasagna with far less noodles than the original recipe. Also no soy and subbed zuchini for mushroomsNumber of Servings: 12
Ingredients
-
•1 onion, chopped
•1 small head of garlic, all cloves chopped
•2 zuchini squash
•1 head broccoli, chopped
•2 carrots, chopped
•2 red bell peppers, seeded and chopped
•2 cups corn
•˝ teaspoon cayenne pepper
•1 teaspoon oregano
•1 teaspoon basil
•1 teaspoon rosemary
•2 jars (25 oz?) pasta sauce
•8 Whole Wheat Lasagna noodles
•2 sweet potatoes, cooked and mashed
1 Cup Cashews
Directions
Preparation:
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the onions.Remove them to a large bowl with a slotted spoon. Sauté the broccoli and carrots for 5 minutes and add to the onion bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Cover with the mashed sweet potatoes. Cover with Zuchini. Add another layer of sauce, Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the onions.Remove them to a large bowl with a slotted spoon. Sauté the broccoli and carrots for 5 minutes and add to the onion bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Cover with the mashed sweet potatoes. Cover with Zuchini. Add another layer of sauce, Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.