Vegetable Lasagna (no fricken' mushrooms ;-)
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Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,844.5
- Total Fat: 65.7 g
- Cholesterol: 522.6 mg
- Sodium: 6,793.7 mg
- Total Carbs: 368.3 g
- Dietary Fiber: 46.9 g
- Protein: 194.3 g
View full nutritional breakdown of Vegetable Lasagna (no fricken' mushrooms ;-) calories by ingredient
Introduction
Vegetarian Lasagna for those who are also not fond of mushrooms. That is also why I didn't use eggplant. Easy to substitute those 2 ingredients, as to your taste.Vegetarian Lasagna for those who are also not fond of mushrooms. That is also why I didn't use eggplant. Easy to substitute those 2 ingredients, as to your taste.
Number of Servings: 1
Ingredients
-
12 Lasagna Noodles
2 cup Hunts Pasta Sauce with Four Cheeses
2 cup, sliced Zucchini
1 cup, sliced Peppers, sweet, red, fresh
1 cup, chopped Broccoli, fresh
1 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/2" dia) Onions, raw
1 cup Kraft, Mozzarella
2 tbsp Parmesan Cheese, grated
2 cup (not packed) Cottage Cheese, 2% Milkfat
.125 cup, crumbled Feta Cheese
2 large Egg, fresh, whole, raw
2 clove Garlic
.25 tsp Oregano, ground
.25 tbsp Basil
1 cup Asparagus, canned
1 cup Yves Veggie Ground Round - Original
1 dash Salt
1 dash Pepper, black
0.125 tsp Cayenne Pepper (Ground)
Tips
I was only trying to correct a few errors in a recipe on here...ended up having to try & put a recipe on here myself. Anyhow, just download the recipe pic I put together & posted...in 1/2 the time it took me to wander through here, LOL. Bonne appetit, Dave
Directions
1. Boil pot of water & cook lasagna noodles as directed or use ready to use type
2. Preheat oven to 375F.
3. In large bowl, combine cottage, feta cheese, eggs, garlic, seasonings, & *Optional veggie ground
4. In a DEEP 9x13 lasagna pan, add a few dribbles of pasta sauce to lightly coat the bottom. Add 3-4
lasagna noodles to cover the bottom of the pan.
5. Add half the mixture by dolloping it onto the noodles, layer zucchini, (*Optional asparagus),
broccoli, onion, & bell pepper slices. Add rest of first jar of pasta sauce, covering veggies.
6. On the next layer, add 3 more lasagna noodles, the other half of the mixture, rest of veggies, half
a jar of pasta sauce.
7. Layer remaining lasagna noodles, rest of pasta sauce, parmesan cheese and mozzarella.
8. Bake in oven for 40-50 minutes until cheese begins to brown and bubble.
9.Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
Serving Size: 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user ZIP_UP_99.
2. Preheat oven to 375F.
3. In large bowl, combine cottage, feta cheese, eggs, garlic, seasonings, & *Optional veggie ground
4. In a DEEP 9x13 lasagna pan, add a few dribbles of pasta sauce to lightly coat the bottom. Add 3-4
lasagna noodles to cover the bottom of the pan.
5. Add half the mixture by dolloping it onto the noodles, layer zucchini, (*Optional asparagus),
broccoli, onion, & bell pepper slices. Add rest of first jar of pasta sauce, covering veggies.
6. On the next layer, add 3 more lasagna noodles, the other half of the mixture, rest of veggies, half
a jar of pasta sauce.
7. Layer remaining lasagna noodles, rest of pasta sauce, parmesan cheese and mozzarella.
8. Bake in oven for 40-50 minutes until cheese begins to brown and bubble.
9.Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
Serving Size: 6 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user ZIP_UP_99.