Pasta-free veggie lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 298.0
- Total Fat: 15.1 g
- Cholesterol: 50.8 mg
- Sodium: 448.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.2 g
- Protein: 25.1 g
View full nutritional breakdown of Pasta-free veggie lasagne calories by ingredient
Introduction
vegetarian lasagna without pasta (for low car dieters) vegetarian lasagna without pasta (for low car dieters)Number of Servings: 12
Ingredients
-
cooking oil spray
one large eggplant, cut lengthwise in thin strips, no more than 1/2 inch wide
2 pounds of part skim ricotta cheese
chopped garlic, 4 cloves or more
1/4 parmesan cheese grated
2 cups of mozzarella (part-skim) shredded
1 bunch of fresh basil, chopped
1 tablespoon of italian seasoning
salt and pepper
1 small onion
1 medium bell pepper
4 cups of sliced mushrooms
1 bunch of broccoli, florets only, coarsely chopped
3 oz. spinach
2 cups of crushed tomatoes (San Marzano) or your favorite marinara
2 small zucchini
2 small yellow squash
Directions
preheat oven to 350"
cut eggplants lengthwise 1/2 inch wide and arrange on cooking sprayed baking sheet
bake for 20 minutes
in a mixing bowl, mix the ricotta with half of the chopped garlic
Stir in the parmesan and 1 1/2 cups of mozzarella cheese, chopped basil, italian seasoning, sald and pepper, and set aside
saute the onion, remaining chopped garlic, pepper, mushrooms, and broccoli for 8 minutes. Add the chopped spinach and remove from heat. Allow to cool and mix with the ricotta mixture.
Assembly:
crushed tomatoes
eggplant slices
ricotta mixture
zucchini or squash slices
crushed tomatoes,
eggplant slices
ricotta mixture
zucchini or squash slices
ricotta mixture and so on
End with a layer of zucchini or eggplant on top with crushed tomatoes and 1/2 cup of mozzarella
Bake for 1 1/2 hours....
Serving Size: makes 12 4" squares
Number of Servings: 12
Recipe submitted by SparkPeople user ZMFERNANDEZ.
cut eggplants lengthwise 1/2 inch wide and arrange on cooking sprayed baking sheet
bake for 20 minutes
in a mixing bowl, mix the ricotta with half of the chopped garlic
Stir in the parmesan and 1 1/2 cups of mozzarella cheese, chopped basil, italian seasoning, sald and pepper, and set aside
saute the onion, remaining chopped garlic, pepper, mushrooms, and broccoli for 8 minutes. Add the chopped spinach and remove from heat. Allow to cool and mix with the ricotta mixture.
Assembly:
crushed tomatoes
eggplant slices
ricotta mixture
zucchini or squash slices
crushed tomatoes,
eggplant slices
ricotta mixture
zucchini or squash slices
ricotta mixture and so on
End with a layer of zucchini or eggplant on top with crushed tomatoes and 1/2 cup of mozzarella
Bake for 1 1/2 hours....
Serving Size: makes 12 4" squares
Number of Servings: 12
Recipe submitted by SparkPeople user ZMFERNANDEZ.