Beseven's Cheesy Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 431.6
  • Total Fat: 20.3 g
  • Cholesterol: 67.5 mg
  • Sodium: 914.4 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 25.5 g

View full nutritional breakdown of Beseven's Cheesy Veggie Lasagna calories by ingredient
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Introduction

This is ovo-lacto vegetarian, very filling, and super delicious. The key is to limit yourself to the serving size and eat slowly. If you do, one portion will fill you up! This is ovo-lacto vegetarian, very filling, and super delicious. The key is to limit yourself to the serving size and eat slowly. If you do, one portion will fill you up!
Number of Servings: 12

Ingredients

    9 lasagna noodles (any type)
    1.5 jars of pasta sauce (I used Amy's organic roasted garlic, but any one will work)
    1 15-ounce tub of part skim ricotta cheese
    1 8-ounce bag of shredded pizza cheese (mozzarella-cheddar blend)
    4 tablespoons grated parmesan cheese
    2 tablespoons grated romano cheese
    1 10 oz package of frozen broccoli florets (the smallest ones)
    2 C. frozen corn kernels
    2 C. shredded carrots
    2 large raw eggs
    2 tablespoons olive oil
    1 tube of Sausage flavor Gimme Lean (You can find it in the refrigerated health food section of most grocery stores.)

Tips

I have made this with many, many different vegetable combinations. This one always seems to go over really well, but don't be afraid to substitute veggies. That doesn't affect the calorie count significantly at all. Spicing can be adjusted to taste. If you're not into heavily seasoned stuff, you don't have to add any seasoning at all, because the sauce and the Gimme Lean are both already well-seasoned.


Directions

You do NOT need to pre-boil the lasagna noodles. They cook in the sauce.

Pre-heat oven to 375. Heat the oil in a large (preferably non-stick) frying pan. Dump in the tube of gimme lean and use a spatula to break it up into small, bite-size pieces, no larger than 3/4 inch square, and sautee them in the oil, flipping them over until they start to brown on all sides. Then add broccoli, carrots, and corn, and continue sauteeing until the gimme lean is well-browned and the frozen veggies are no longer frozen. Then remove from heat, and add the tub of ricotta. This can be done in a separate, large bowl, or right in the pan, depending on how large and deep your pan is. Stir well. Beat your two eggs and dump them in with the parmesan and romano. Stir until all ingredients are well-mixed. You can also add some garlic powder, onion powder, and dry basil here to taste. I usually add a few shakes of each.

Then take a deep 9x12 inch baking pan, and pour half a jar of pasta sauce in the bottom. Place a layer of 3 raw lasagna noodles on the sauce. Spread a layer of your filling on top of the noodles, about half of your filling. Cover this layer with a third of the shredded pizza cheese. Then Pour another half a bottle of sauce over that, and layer 3 more noodles. Repeat process. Cover the top layer of noodles with sauce. Bake for 45 minutes. After 45 minutes remove, and add the last third of the shredded pizza cheese to the top of the lasagna, replace in oven and continue baking for 15 more minutes. After removing from oven, let stand for a few minutes before slicing.

Serving Size: Makes 12 3x4 inch servings

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