Vegetarian lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.3
  • Total Fat: 12.9 g
  • Cholesterol: 64.2 mg
  • Sodium: 1,164.4 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Vegetarian lasagna calories by ingredient
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Introduction

I made this by forgetting to add some ingerdients in another recipe, but it still tastes good! I made this by forgetting to add some ingerdients in another recipe, but it still tastes good!
Number of Servings: 12

Ingredients

    olive oil - 2 TBSP
    mushrooms - 1.5 pounds, sliced
    thyme - 1 tsp.
    salt - to taste
    ricotta cheese - 1 15 oz. container
    milk - 3/4 cup
    eggs - 2
    mozzeralla cheese - 3 cups
    ground pepper - to taste
    tomato sauce - 5 cups
    no cook lasagna noodles - 12 sheets

Directions

Heat olive oil over medium heat. Add mushrooms and thyme, and season with salt. Cook until softened (about 10 minutes).
In a medium sized bowl, combine ricotta, milk, and eggs. Stir. Add 1 cup of mozzarella; season with salt and pepper and stir.
Spread 1 cup of tomato sauce in the bottom of a 13-9 inch pan. Layer 4 sheets of noodles on top. Spread half the ricotta mixture on the noodles, and cover with half of the mushrooms. Top with 1.5 cups of tomato sauce. Repeat with 4 sheets of noodles, remaining ricotta mixture, remaining mushrooms, and 1.5 cups tomato sauce. Cover with the remaining 4 sheets of noodles, the remaining cup of tomato sauce, and the remaining mozzarella cheese.
Cook in oven at 375 degrees for 45-60 minutes (60 if you want your noodles really soft, like if you'd boiled them).

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHRISTIAN-GIRL.

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