Hearty Vegetarian Lasagna

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 13.5 g
  • Cholesterol: 46.4 mg
  • Sodium: 703.0 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Hearty Vegetarian Lasagna calories by ingredient


This is a very thick and filling dish. Enjoy. This is a very thick and filling dish. Enjoy.
Number of Servings: 15


    1/2 cup Black Olives (sliced)
    1-2 cups shredded carrots
    1-2 cups sliced mushrooms
    2cups zucchini sliced (about 1 med)
    1 10oz package frozen broccoli (thawed)
    1 can whole kernal corn (drained)
    2 Tbsp Parsley (dried)
    1 egg beaten
    2 cups shredded mozzarella (part skim)
    2 cups ricotta (part skim)
    1/2 cup parmesan cheese, grated
    2-3 Tbsp Olive Oil
    1 package lasgna noodles
    32 oz Garden variety pasta sauce


Boil lasgna noodles for about 7 minutes (they will finish cooking during backing), set aside in cold water until ready to use.

Pour olive oil in a large skillet and saute all vegetables except for the broccli and corn.
While hot, combine sauted vegetables, sauce and corn. Stir well

In sepereate bowl, combine 1/4 cup parmesan ricotta, broccoli and all but 1/2 cup of mozzarela cheese.

Blot noodles dry with a paper towel.

In a 13x9 inch pan, pour about 1/2 cup of sauce misture and spread evenly throughout. Layer noodles, then 1/3 of cheese mixture then about 1/3 of sauce (repeat 2 times, be sure to leave a small amount of sauce to coat the top of lasagna).

Spread remaining sauce over top of lasagna and top with remaining mozzerla and parmesan cheese.

Bake at 350 for about 45-55 min

makes 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user LATINSTARLITE.

Member Ratings For This Recipe

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    This recipe sounds really good. Going to try it ovr the weekend. - 3/30/07