Vegeatarian Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 342.2
- Total Fat: 10.2 g
- Cholesterol: 41.7 mg
- Sodium: 962.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 5.1 g
- Protein: 18.9 g
View full nutritional breakdown of Vegeatarian Lasagna calories by ingredient
Introduction
I make an awesome on, but it weighs a ton ans it's definitely not vegan. This one takes a bit of prep. This freezes well. Whenever I make this all the meat eaters are happy as well because once cooked you can barley tell the difference with the gimme lean. I make an awesome on, but it weighs a ton ans it's definitely not vegan. This one takes a bit of prep. This freezes well. Whenever I make this all the meat eaters are happy as well because once cooked you can barley tell the difference with the gimme lean.Number of Servings: 12
Ingredients
-
2-3 jars of spaghetti sauce. (I like to get the garden variety.)
1 pack of lasagna noodles.
1 pack of frozen spinach
1 small onion
1 glove of fresh garlic
1 cup of fresh mushrooms or 1 small can (drained)
1 red bell pepper
1 yellow or orange bell pepper
16oz ricotta cheese
1 package of gimme lean imitation sausage (optional)
1 small can of black olives
1 egg
2 cups cheddar cheese shredded
Olive oil
salt, pepper & nutmeg to taste
Cook your noodles, set aside. I like to pick 3 or 4 perfect ones to save for the top.
mix 1 egg into ricotta cheese, season to taste, set aside
*chop onion, mushroom and garlic Saute in a tiny bit of olive oil until onions are translucent. Set aside on paper towels to drain excess oil
*saute peppers together until soft
crumble and cook gimme lean sausage
Then just assemble by layering noddles/sauce/veg/cheese
Top the entire thing with a layer of sauce and bake at 375 for 45 min. It's important to use plenty of sauce because the noddles will absorb while cooking.
Directions
Cook your noodles, set aside. I like to pick 3 or 4 perfect ones to save for the top.
mix 1 egg into ricotta cheese, season to taste, set aside
*chop onion, mushroom and garlic Saute in a tiny bit of olive oil until onions are translucent. Set aside on paper towels to drain excess oil
*saute peppers together until soft
crumble and cook gimme lean sausage
Then just assemble by layering noddles/sauce/veg/cheese
Top the entire thing with a layer of sauce and bake at 375 for 45 min. It's important to use plenty of sauce because the noddles will absorb while cooking.
Number of Servings: 12
Recipe submitted by SparkPeople user MILAXXX.
mix 1 egg into ricotta cheese, season to taste, set aside
*chop onion, mushroom and garlic Saute in a tiny bit of olive oil until onions are translucent. Set aside on paper towels to drain excess oil
*saute peppers together until soft
crumble and cook gimme lean sausage
Then just assemble by layering noddles/sauce/veg/cheese
Top the entire thing with a layer of sauce and bake at 375 for 45 min. It's important to use plenty of sauce because the noddles will absorb while cooking.
Number of Servings: 12
Recipe submitted by SparkPeople user MILAXXX.