Vegetable Lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 410.5
- Total Fat: 117.2 g
- Cholesterol: 84.9 mg
- Sodium: 404.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 3.7 g
- Protein: 20.7 g
View full nutritional breakdown of Vegetable Lasagna calories by ingredient
Introduction
A great way to hide those pesky veggies you or your family don't like. A great way to hide those pesky veggies you or your family don't like.Number of Servings: 9
Ingredients
-
Zucchini
Asparagus
Carrots
Fresh Spinach
Garlic
Crushed Tomato
Roasted Peppers
Lasagne (I use Barilla no boil)
Ricotta
Mozzerella
Olive Oil
Butter
Directions
Heat a pan or pot on Medium - High heat.
Add the olive oil and while it heats, slice the garlic cloves
Add the garlic and while they cook, add the butter
(Now would be a good time to pre-heat your oven to 375 degrees)
Grate the carrots, slice the zucchini (I cut straight down the middle, then sliced) and coarsely chop the spinach for later. Add the canned asparagus and then add your spices (basil, salt pepper, etc)
Add the can of Crushed Tomato and finally a couple of roasted red peppers just for a little more flavor.
Once your veggies are cooked, let them rest.
Spray a pan (I used an 8*10) with non-stick spray.
Layer your lasagne, veggie sauce, mozzerrela and ricotta 3 times.
Bake for 50 minutes at 375 degrees covered, then 10 minutes uncovered. After, let the lasagne sit for at least 20 minutes before serving.
Add the carrots and zucchini and let them sweat for a bit. Then add the spinach and let them all cook til they wilt.
Number of Servings: 9
Recipe submitted by SparkPeople user BES1122.
Add the olive oil and while it heats, slice the garlic cloves
Add the garlic and while they cook, add the butter
(Now would be a good time to pre-heat your oven to 375 degrees)
Grate the carrots, slice the zucchini (I cut straight down the middle, then sliced) and coarsely chop the spinach for later. Add the canned asparagus and then add your spices (basil, salt pepper, etc)
Add the can of Crushed Tomato and finally a couple of roasted red peppers just for a little more flavor.
Once your veggies are cooked, let them rest.
Spray a pan (I used an 8*10) with non-stick spray.
Layer your lasagne, veggie sauce, mozzerrela and ricotta 3 times.
Bake for 50 minutes at 375 degrees covered, then 10 minutes uncovered. After, let the lasagne sit for at least 20 minutes before serving.
Add the carrots and zucchini and let them sweat for a bit. Then add the spinach and let them all cook til they wilt.
Number of Servings: 9
Recipe submitted by SparkPeople user BES1122.