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Nutrition Facts
Serving Size 1 (446g) Recipe makes 8 servings The following items or measurements are not included below: cooked lasagna noodles
Calories 528
Calories from Fat 262		(49%)
Amount Per Serving		%DV
	Total Fat 29.2g	44%
	Saturated Fat 15.8g	78%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 142mg		47%
Sodium 1640mg		68%
Potassium 1185mg		33%
Total Carbohydrate 29.8g		9%
	Dietary Fiber 3.1g	12%
	Sugars 19.3g
Protein 37.8g		75%
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Italian Christmas Eve Buffet 2007

Panthur

Vegetarian Lasagna

Recipe #14684 | 55 min | 10 min prep | add private note

⁽⁵⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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 (16 ounce) package frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
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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Featured Reviews for This Recipe

From: dimensionally transcendental

On Nov 19, 2009

This recipe rises or falls based on the spaghetti sauce. I used my fave as suggested but didn't think about whether it would work or not. My fave is a very sloppy sauce and this recipe really needs are much heartier one. I'll make it again with a different sauce next time as, apart from the sloppiness, it was delicious and the flavours worked well. The only other thing I will do differently is to use pre-cooked portabello mushrooms for added richness and less slop (mushrooms release a lot of liquid).

0 people found this review helpful

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From: Laurie Zepp

On Oct 25, 2009

My husband and I both loved this lasagna. Excellent recipe!

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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.)

12 people found this review helpful

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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!!

11 people found this review helpful

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