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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (406g) Recipe makes 8 servings The following items or measurements are not included below: 1 package frozen chopped spinach |
||
| Calories 574 | ||
| Calories from Fat 261 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.0g | 44% | |
| Saturated Fat 15.6g | 78% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 142mg | 47% | |
| Sodium 1599mg | 66% | |
| Potassium 1001mg | 28% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 19.1g | ||
| Protein 37.8g | 75% | |
Vegetarian Lasagna
By: Mille® ™
Nov 25, 2001
I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is.
SERVES 8
Ingredients
- 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
- 1/2 cup grated carrot
- 1/2 teaspoon oregano
- 6 cooked lasagna noodles
- 1 (16 ounce) container ricotta cheese
- 1 package frozen chopped spinach, thawed and well drained
- 2 eggs
- 1 1/2 cups thinly sliced zucchini
- 1 cup sliced fresh mushroom
- 3 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
Directions
1
Mix carrots, oregano, and spaghetti sauce together.2
Mix Ricotta, spinach, and eggs together in separate bowl.3
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.4
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.5
Repeat layers with remaining ingredients.6
Bake in 350 degrees oven for about 45 minutes.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western
- Cuisine > North American > United States > Western > Californian
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #838174
On May 29, 2008
Great recipe. Thanks for the treat. I used low fat ricotta cheese, about 2-2 1/4 Cups part-skim Mozzarella cheese and just sprinklings of Parmesan cheese on each layer and it was still wonderful.
From: LadyPoe
On Apr 27, 2008
One of the best lasagnas I have ever had, vegetarian or otherwise. So rich and flavourful. I think you could get away with a bit less sauce, but just fabulous.
From: Noodnick
On Oct 20, 2003
Excellent recipe. For a very low fat version I substituted non-fat ricotta, mozzarella, and parmesan cheese, non-fat pasta sause, and Egg Beaters for the eggs. Also used whole wheat lasagna noodles. It's delicious and healthy. (BTW, no need to cook the lasagna noodles first - just place them right out of the box into the baking dish.)
From: Pilgrim Lady
On Jul 29, 2002
Wonderful Recipe. Used it for my daughter's baby shower and everyone wanted the recipe. Very tasty, and by using the lower fat ricotta and part skim mozzarella, calories were lowered. Next time I make it, I am adding more mushrooms!!
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