Veggie Lasagna

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 370.4

Total Fat: 14.5 g
Cholesterol: 44.6 mg
Sodium: 882.5 mg
Total Carbs: 48.7 g
Dietary Fiber: 4.9 g
Protein: 21.7 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient

Introduction

Really tastey - replace noodles with rice noodles and it is just as good Really tastey - replace noodles with rice noodles and it is just as good

Number of Servings: 8

Ingredients

2 tbsp oil

1 large clove garlic minced (I used 4)

1 large onion chopped

1 green pepper chopped

2 celery stalks chopped

1/2 tsp oregano (I used 1.5 tsp)

1/2 tsp basil (I used 1.5 tsp)

1/2 tsp thyme (I used 1.5 tsp)

1 medium zucchini grated(I used 3 small zucchini)

1 1/2 C sliced mushrooms

1 1/2 C tomato sauce (Didn't have tomato sauce, so I used 1- 28 oz can crushed tomatoes & 1 can water)

5 1/2 oz can tomato paste

1/4 C grated parmesan

2 C cottage cheese (1%) mixed with one egg

2 C grated mozzerella (low fat)

1/2 C chopped black olives

8 oz. lasagna noodles cooked (I used gluten free, wheat free brown rice noodles)

10 oz. spinach in 1 inch pieces

1 cup of red peppers (1 cup of Musrooms

( 2 TBSP OF ITALIAN SEASONING)

(1/2 CUP OF WHITE SUGAR)

Directions

Saute garlic in oil for 1 min
Add onion, green pepper, celery, and herbs and cook for 5 min (INCLUDE ITALIAN SEASONING)
Add zucchini and cook another 5 min
Add mushrooms, tomato sauce and paste. Simmer for 20 min. (I PUT THE SUGAR IN HERE0 Remove from heat, and parmesan cheese, and mix well.
Spread small amount of this sauce in the bottom of the creased 2 qt casserole dish
Layer in half of each of the ingredients: noddles, sauce cottage cheese, spnach, mozzarella and olives
Repeat the layers.
Cover and bake 1 hour mat 350 degrees F. Allow ten minutes cooling before serving

Number of Servings: 8

Recipe submitted by SparkPeople user MDAWNS.