Layered Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.5
  • Total Fat: 4.3 g
  • Cholesterol: 14.2 mg
  • Sodium: 409.8 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Layered Vegetable Lasagna calories by ingredient
Submitted by:

Number of Servings: 12


    1 box Barilla Whole Wheat Rotini
    1 24 oz jar pasta sauce
    1 12 oz can tomato sauce
    8 oz extra lean ground beef
    1 medium eggplant
    3 plum tomatoes
    1 medium zucchini
    16 oz white mushroom
    4 oz shredded cheese


makes 12 servings

Need very large and deep baking dish (no smaller tan 9x13!)

Slice eggplant, zucchini and tomato thinly. Spray baking dish with pam. Layer eggplant, tomato, zucchini, as evenly as possible. Cook pasta according to box. Layer on top of veggies. Pour on sauces. Sprinkle cooked ground beef over top. Slice mushrooms thickly and layer over top. Sprinkle cheese evenly on top. Add spices as desired (oregano, black pepper, crushed red pepper, garlic powder, parsley, etc). Cover with foil and bake at 350 for 40 minutes. Remove foil and allow cheese to bubble. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user POETANGEL.

TAGS:  Beef/Pork |

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