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Organic Veggie Lasagna

FitForTwoTV's picture
Making a lasagna was way easier than I thought it would be. The key is to not over-boil the noodles. From there, make a tasty sauce and put whatever the heck you want in it!
  Lasagna noodles 1 Pound
  Canned tomatoes 1 Can (10 oz)
  Olive oil 1 Tablespoon
  Sea salt 1 Teaspoon
  Paprika 1 Tablespoon
  Garlic 5 Clove (25 gm)
  Eggplant 1⁄2 , sliced
  Red bell pepper 1⁄2 , sliced
  Mushrooms 1 Cup (16 tbs), sliced
  Avocado 1⁄2 , sliced
  Nutritional yeast 1 Tablespoon
  Chili pepper 1 Tablespoon
  Basil 1 Tablespoon

1. Preheat the oven at 350 degrees F.

2. In a sauce pan pour in the water and bring to boil. Add in the lasagna noodle and cook for 5 minutes.
3. In a food processor jar add in tomatoes, olive oil, sea salt, paprika and garlic. Blend to make smooth paste.
4. In a baking dish place the sauce top it with lasagna noodles, followed by eggplant, lasagna noodles, sauce and red pepper. Again repeat the layer with the mushrooms.
5. Top with avocado, sauce, nutritional yeas, chili pepper and basil. Bake in oven for 50 minutes at 350 degrees F.

6. Serve Vegetable Lasagna with fresh juice and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Many of you might prefer vegetarian lasagna instead of the non-veg variation. Here is the recipe by which you can keep your lasagna simple, delicate yet nutritious. Go through the video and follow the chef to prepare this at your kitchen. A super delicious bake, your family is definitely going to crave for more.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 545 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 486.1 mg20.3%

Total Carbohydrates 97 g32.3%

Dietary Fiber 11.1 g44.5%

Sugars 4.9 g

Protein 20 g41%

Vitamin A 65.2% Vitamin C 75.3%

Calcium 5.9% Iron 25.9%

*Based on a 2000 Calorie diet

Organic Veggie Lasagna Recipe Video