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Mediterranean Vegetarian Lasagna

For sauce
  Onions 2 Large, chopped
  Olive oil 2 Tablespoon
  Garlic 6 Clove (30 gm), chopped
  Chopped celery tops 60 Milliliter (1/4 Cups)
  Chopped roma tomatoes 900 Gram (4 Cups)
  Sauvignon blanc 2 Tablespoon
  Chicken stock/Vegetable stock 236 Milliliter (1 Cup)
  Chopped fresh basil 2 Tablespoon
  Chopped fresh oregano 2 Tablespoon
  Chopped fresh italian parsley 2 Tablespoon
  Chopped oil packed sun dried tomatoes 57 Gram (1/4 Cups)
  Sugar 1 Pinch
For lasagna
  Lasagna sheets 8
  Portobello mushrooms 1⁄2 Pound, sliced
  Fresh spinach 2 Bunch (200 gm), cleaned and destemmed
  Pitted black olives 60 Gram (Nicoise Or Kalamata Olives, 1/4 Cup)
  Fresh mozzarella cheese 1 1⁄2 Pound, sliced (675 Grams)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

For the sauce, saute onion in olive oil until soft.
Add garlic and celery and saute 3 more minutes.
Add tomatoes and simmer until very soft, 10 to 15 minutes.
Add Sauvignon Blanc, stock, basil, oregano, parsley, sun-dried tomatoes, and sugar.
Add salt and pepper to taste.
Simmer for 30 minutes.
For the lasagna, cook the pasta in boiling salted water just to al dente.
Do not cook through.
Rinse and sprinkle with olive oil.
Preheat oven to 350°F (180ºC).
In a skillet, briefly saute the mushrooms.
In a large baking dish or pan, ladle a scoop of sauce onto the bottom and spread evenly.
Place a layer of lasagna noodles, spread another scoop of sauce over pasta.
Place 1 thin layer of spinach leaves, black olives, portobello mushroom slices, then mozzarella cheese.
Add a little more sauce.
Place another layer of pasta, a little sauce, and repeat the layers.
Finish the top layer with pasta, sauce, and mozzarella cheese.
Sprinkle with Parmesan cheese and bake for 1 hour or until sauce is bubbling and hot.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5578 Calories from Fat 2285

% Daily Value*

Total Fat 259 g398.5%

Saturated Fat 106.6 g533%

Trans Fat 0 g

Cholesterol 572 mg190.7%

Sodium 6751.5 mg281.3%

Total Carbohydrates 533 g177.6%

Dietary Fiber 48.4 g193.5%

Sugars 135 g

Protein 296 g592.3%

Vitamin A 831.9% Vitamin C 534.4%

Calcium 433.1% Iron 87.1%

*Based on a 2000 Calorie diet

Mediterranean Vegetarian Lasagna Recipe