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Vegetable Italian Lasagna

Veggie.Lover's picture
  Carrots 2 Medium, bias sliced
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil/Cooking oil 2 Tablespoon
  Meatless spaghetti sauce 15 1⁄2 Ounce (1 Jar, Extra Thick And Zesty)
  Water 1⁄4 Cup (4 tbs)
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Salt 3⁄4 Teaspoon
  Dried basil 3⁄4 Teaspoon, crushed
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Zucchini 1 Small, cut into bite-size sticks
  Frozen chopped spinach 10 Ounce, thawed and well drained
  Beaten eggs 2
  Cream style cottage cheese/Ricotta cheese 1 1⁄2 Cup (24 tbs), drained
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Lasagna noodles 6 Ounce, cooked, rinsed, and drained
  Shredded mozzarella cheese 10 Ounce (2 1/2 Cups)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Sweet pepper rings To Taste (Green Or Red, Optional)

In a medium covered skillet cook sliced carrots, chopped onion, and minced garlic in hot olive or cooking oil till onion is tender but not brown.
Stir in meatless spaghetti sauce, water, oregano, salt, and basil.
Simmer, covered, about 15 minutes or till carrots are tender.
If desired, reserve a few of the mushroom slices to garnish the top of the lasagna.
Stir the remaining mushroom slices and the zucchini sticks into skillet.
Cook, uncovered, about 5 minutes or till zucchini is tender.
Meanwhile, using paper toweling, squeeze any excess liquid from the thawed spinach.
In a bowl stir together the beaten eggs, the drained cottage cheese or ricotta cheese, and Parmesan cheese.
Arrange a single layer of lasagna noodles in the bottom of a greased 12x7 1/2x2-inch baking dish.
Top noodles with 1/3 of the thawed spinach.
Spread with 1/3 of the cottage or ricotta cheese mixture, then with 1/3 of the spaghetti sauce mixture.
Sprinkle with 1/2 cup of the shredded mozzarella cheese.
Repeat the layers 2 more times.
Bake, covered, in a 375° oven about 35 minutes or till heated through.
Top lasagna with the 1 cup shredded mozzarella cheese, the sliced ripe olives, and the reserved mushroom slices, if desired.
Return to oven for 3 minutes or till cheese is melted.
Let stand 10 minutes before serving.
If desired, garnish with snipped parsley and green or red sweet pepper rings.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 205

% Daily Value*

Total Fat 24 g37%

Saturated Fat 10 g50.2%

Trans Fat 0.1 g

Cholesterol 121.7 mg40.6%

Sodium 1153.1 mg48%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.9 g19.4%

Sugars 8.5 g

Protein 29 g57.5%

Vitamin A 177.6% Vitamin C 43.7%

Calcium 47.5% Iron 28.6%

*Based on a 2000 Calorie diet

Vegetable Italian Lasagna Recipe