Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 485.0
- Total Fat: 14.9 g
- Cholesterol: 29.8 mg
- Sodium: 1,692.8 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 11.2 g
- Protein: 25.9 g
View full nutritional breakdown of Vegetable Lasagna calories by ingredient
Introduction
Not vegan, but vegetarian. Not vegan, but vegetarian.Number of Servings: 6
Ingredients
-
Zucchini, 180 grams (roasted)
Summer squash, yellow, fresh, 146 gram (roasted)
WildTree Roast Garlic Grapeseed Oil, 14 gram (Tbsp)
Kroger whole Wheat Lasagna Noodles, 12 oz
Kroger Part Skim Mozzarella Deli Slices (1 serving is 1 slice), 12 serving
Parmesan Cheese, shredded, 50 grams
Red Ripe Tomatoes, 200 grams
Garlic, 25 grams
Onions, raw, 150 grams
Olive Oil, 1 1tsp
Basil, 1 tbsp
Mushrooms, fresh, 100 grams
Yellow Peppers (bell peppers), 200 grams
Kroger No Salt Added Tomato Sauce, 7 serving
Salt, 1 tbsp
Pepper, black, 0.5 tbsp
Tarragon, ground, 1.5 tsp
Frigo Fat Free Ricotta Cheese, 1.5 cup
Cooking spray
Tips
Add spices to taste. This particular lasagna has most ingredients pre-cooked, which can be nice to prep ahead of time.
Noodles are cooked half way to allow them to soak up juice from the vegetables and tomato sauce, giving more flavor and not leaving the lasagna watery.
Directions
Cook lasagna noodles half way. Remove from heat and rinse under cool water.
Cut zucchini and squash into pieces of equal size, coat in olive oil and salt, and roast.
Dice onions and bell pepper, and sautee in olive oil with a pinch of salt for 3-4 minutes. Add sliced mushrooms, sautee another 2 minutes. Add chopped garlic, sautee an additional minute, then remove from heat and set aside.
Spray lasagna pan lightly with cooking spray. Add small amount of tomato sauce and sauteed vegetables to bottom of pan. Distribute half of lasagna noodles into bottom of pan. Layer half of ricotta (mixed with salt, black pepper and herbs), half of remaining sauteed vegetables, diced tomatoes, half of roasted squash and zucchini, over noodles. Sprinkle with 1/4 of parmesean.
Layer remaining noodles. Add remaining ricotta mixture and vegetables. Add mozzarella slices parmesan cheese.
Cover with aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and cook an additional 10 minutes.
Allow to cook for 10 minutes before cutting into the lasagna.
Serving Size: Makes 8 servings
Cut zucchini and squash into pieces of equal size, coat in olive oil and salt, and roast.
Dice onions and bell pepper, and sautee in olive oil with a pinch of salt for 3-4 minutes. Add sliced mushrooms, sautee another 2 minutes. Add chopped garlic, sautee an additional minute, then remove from heat and set aside.
Spray lasagna pan lightly with cooking spray. Add small amount of tomato sauce and sauteed vegetables to bottom of pan. Distribute half of lasagna noodles into bottom of pan. Layer half of ricotta (mixed with salt, black pepper and herbs), half of remaining sauteed vegetables, diced tomatoes, half of roasted squash and zucchini, over noodles. Sprinkle with 1/4 of parmesean.
Layer remaining noodles. Add remaining ricotta mixture and vegetables. Add mozzarella slices parmesan cheese.
Cover with aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and cook an additional 10 minutes.
Allow to cook for 10 minutes before cutting into the lasagna.
Serving Size: Makes 8 servings