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Vegetarian Lasagna

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  No salt added canned tomatoes 16 Ounce
  No salt added tomato sauce 12 Ounce
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Black pepper To Taste
  Olive oil 1 Tablespoon
  Onions 2 Large, chopped
  Garlic clove 1 Large, minced
  Mushrooms 6 Ounce, chopped
  Carrot 1 Large, scraped and chopped
  Green pepper 1⁄2 , chopped
  Lasagna noodles 8 Ounce
  Parmesan cheese/Other sharp italian cheese 3 Ounce, grated
  Skim milk mozzarella 5 Ounce, sliced
  Low fat cottage cheese 6 Ounce

Simmer tomatoes, tomato sauce, oregano, basil and pepper while you prepare other ingredients.
Heat oil in skillet and saute onions and garlic until onion is limp.
Add mushrooms, carrot and green pepper and saute over high heat to evaporate liquid quickly.
Cook lasagna noodles according to package directions.
When vegetables are softened, combine with tomato mixture and simmer another 15 minutes, longer if you are still preparing the other ingredients.
To assemble: Cover the bottom of a 12x8x2 freezer to oven to table casserole with several spoonfuls of sauce.
Crisscross layers of noodles, spread with half of cheeses, then with noodles.
Spread with remaining cottage cheese, Parmesan and all of sauce.
Top with remaining mozzarella or divide ingredients in half and assemble in two smaller casseroles.
Wrap and freeze.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2341 Calories from Fat 626

% Daily Value*

Total Fat 71 g108.7%

Saturated Fat 32.6 g163.1%

Trans Fat 0 g

Cholesterol 165.5 mg55.2%

Sodium 2963.1 mg123.5%

Total Carbohydrates 296 g98.7%

Dietary Fiber 34.8 g139%

Sugars 75.8 g

Protein 139 g278.7%

Vitamin A 335.5% Vitamin C 307.9%

Calcium 289.1% Iron 80%

*Based on a 2000 Calorie diet

Vegetarian Lasagna Recipe