Vegetable Layered Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 442.8
  • Total Fat: 29.5 g
  • Cholesterol: 85.1 mg
  • Sodium: 183.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 23.7 g

View full nutritional breakdown of Vegetable Layered Lasagna calories by ingredient
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Nice layered lasagna with no pasta Nice layered lasagna with no pasta
Number of Servings: 6


    1-1/2 lbs Ground beef, lean
    1 medium Onion, diced
    5 clove Garlic
    1 tsp Olive Oil
    1/4 cup Tomato Paste
    1/8 tsp Sage, ground
    1/8 tsp Rosemary, dried
    1/8 tsp Thyme, ground
    1/8 tsp Basil, dried
    1/16 tsp Cumin, ground
    4 cup freshly diced Tomatoes
    1 med eggplant, sliced
    1/4 butternut squash, sliced
    5 small zucchini, sliced
    2 tbsp olive oil
    2 tbsp Olive Oil


Preheat oven to 350F

Fry the onion and garlic in 1 teaspoon of olive oil in a heated pan until browned. Remove onion and garlic from the pan, add and fry the minced meat until browned. When the meat is cooked, return the onion and garlic to the pan along with herbs. Add tomato paste and cook for 2 to 3 minutes. Add the diced tomatoes, cover, and simmer for 30 to 45 minutes.

Lay the eggplant slices on the bottom of a deep ovenproof dish. Layer eggplant with half the minced meat sauce, then layer with squash slices, spread the remaining meat sauce over the squash and layer zucchini slices on top to finish.

Brush remaining olive oil lightly over zucchini slices, then bake in the oven for 30 to 40 minutes, or until a knife easily pierces the vegetables.

Let cool for five minutes before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EDMONDSDEB.

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