Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 7.9 g
  • Cholesterol: 33.3 mg
  • Sodium: 395.5 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.4 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient


Introduction

Same as regular lasagna, just subbing veggies for meat Same as regular lasagna, just subbing veggies for meat
Number of Servings: 12

Ingredients


    Ingredients:
    Onions, raw, 1 small
    Mushrooms, fresh, 6 large
    Peppers, red 1 large
    Zucchini, 1 medium
    *Summer Squash, 1 medium
    Broccoli, 1.5 cups
    Garlic, 2 tsp
    *Pasta, Lasagna Noodles, 8 total
    Egg, fresh, whole, raw, 1 large
    Sour Cream, reduced fat, 1 cup (can also use cottage cheese or ricotta)
    Parmesan Cheese, grated, 0.5 cup
    Great Value Mozzerella Cheese (shredded/part skim) 1- 16 oz bag
    *Spaghetti/Marinara Sauce (tomato sauce) - 16 oz

Tips

Just use whatever veggies you have/need to use from garden or fridge. Very versatile


Directions

saute veggies for about ten minutes in a nonstick pan with cooking spray, salt, pepper and italian seasoning. Once veggies are tender, add in pasta sauce and stir to mix. In a small mixing bowl, Combine sour cream, egg and parmesan, mix well. Put half of veggie mix on bottom of pan, cover with 4 lasagna noodles, spread half of white mixture over that, sprinkle with a little of the mozzerella and then repeat.... You can also top with scallions & black olives if you happen to have any. I did, so I added them.

Serving Size: makes 12 servings in an 8x11" baking dish

Number of Servings: 12

Recipe submitted by SparkPeople user SHARONSTONE00.