Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 597.2
  • Total Fat: 19.4 g
  • Cholesterol: 93.3 mg
  • Sodium: 834.5 mg
  • Total Carbs: 69.7 g
  • Dietary Fiber: 10.1 g
  • Protein: 37.2 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Number of Servings: 6


    4 Tbsp basil
    4 cloves Garlic
    1/2 cup fresh chopped parsley
    5 springs dill chopped
    4 Tbsp Eggplant
    400g mushrooms
    1 medium onion
    2 cup spinach
    2 cup zucchini
    2 cup squash
    2 egg white
    1/4 cup parmesean cheese
    1 jar spaghetti sauce
    2 cup 2% mozzarella cheese
    3.5 cup ricotta cheese
    8 oz lasagna noodles


Mix egg, parmesean cheese, ricotta cheese, 1 cup mozzarella cheese, dill, parsley and basil together in a bowl, and set aside. Saute vegetables in skillet (start with longer cooking vegetables like eggplant, squash, zucchini and then add additional vegetables like mushroom and spinach). Once vegetables are cooked to your liking add spaghetti sauce.

In a 9x13 pan, layer as follows: sauce/vegetable mixture, noodles, cheese, then repeat, making sure that all exposed areas of the noodles are covered. Srinkle with remaining mozzarella cheese if desired. COVER and bake at 350 for 1 hour, or until done.

Number of Servings: 6

Recipe submitted by SparkPeople user BREEHARDY.

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