Organic Veggie Lasagna

FitForTwoTV's picture

Apr. 19, 2011

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: Easy
Preparation Time: 10 Minutes
Cook Time: 60 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 545Calories from Fat 94

 % Daily Value*

Total Fat 11 g16.4%

Saturated Fat 1.23 g6.2%

Trans Fat 0 g


Sodium 485.9 mg20.25%

Total Carbohydrates 97 g32.3%

Dietary Fiber 11.08 g44%

Sugars 4.9 g

Protein 20 g40.7%

Vitamin A 61.3% Vitamin C 74.2%

Calcium 5.2% Iron 25.2%

*Based on a 2000 Calorie diet