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Nutrition Facts
Serving Size 1 (211g) Recipe makes 12 servings
Calories 301
Calories from Fat 115		(38%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 780mg		32%
Potassium 522mg		14%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 2.2g	8%
	Sugars 9.1g
Protein 14.0g		28%
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Very Merry Vegetarian Christmas

Sharon123

Very Veggie Lasagna

Recipe #25181 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Apr 14, 2002

Excellent! My favorite lasagna recipe! You can use any vegetables you want. Try this one! I use a little more sauce than is called for-about a jar and a half jar.

SERVES 12 (change servings and units)

Ingredients

2 medium carrots, julienned
1 medium zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
1 medium onion, sliced
1 cup broccoli floret
1/2 cup sliced celery
1/2 cup sweet red pepper, julienned
1/2 cup green pepper, julienned
2 garlic cloves, minced
1 teaspoon salt
2 tablespoons vegetable oil (I use olive oil)
28-56 ounces spaghetti sauce (1-2 28 oz. jars)
14 lasagna noodles, cooked and drained
4 cups shredded mozzarella cheese

Directions

1
Stir fry the vegetables, garlic and salt in oil till crisp tender.
2
Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
3
Arrange 7 noodles over sauce, overlapping as needed.
4
Layer with half of veggies, spaghetti sauce and cheese.
5
Repeat layers.
6
Cover and bake at 350°F for 60-65 minutes or until bubbly.
7
Let stand 15 minutes before cutting.
8
Delicious!

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Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
Preparation > Time to Make > < 4 hours
Preparation > Simple
Occasion > Everyday

Featured Reviews for This Recipe

From: TaraShep

On Feb 18, 2008

This is the first lasagna recipe I've ever made and it was tasty. I subbed spinach for the peppers and used reduced fat mozz. I will def. make again and will start earlier in the day!

1 person found this review helpful

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From: Jellyqueen

On Mar 25, 2004

For those of us who are veggie lovers, this is one of those perfect recipes. I minced the garlic and infused it with the olive oil for just a minute before adding the veggies. I think adding the garlic to the oil first gives it a little flavor kick. I also used celery salt instead of celery. I didn't have any celery so I had to make do. Everything else was exactly as directed. Thanks for the great recipe.

1 person found this review helpful

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From: R.Lynn

On May 16, 2007

Even if you are not a vegetarian, you will love this. I like to think of myself as a "flexitarian" meaning that I do like veggie only dishes and I don't have to have meat to make a meal spectacular. This is a lot of chopping but it's worth your time. I will take the advice of the others and use more sauce next time. It wasn't dry with what the recipe calls for but I do like my lasanga a bit more juicy. Overall excellent recipe!

2 people found this review helpful

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From: Lainey6605

On Mar 22, 2008

I halved this recipe because only a couple people in my family would eat an all veggie lasagna. I love veggie lasagna and this one is delicious! I did also add some mushrooms to mine. Thanks for sharing!

1 person found this review helpful

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