Cheesy Vegetable Lasagna's picture

Jan. 18, 2012


Spinach lasagna noodles 1 Pound
Olive oil 1 Tablespoon
Pepper jack cheese 1/2 Pound
Provolone 1/2 Pound
Mozzarella 1 Pound
Ricotta cheese 2 Pound
Grated pecorino romano 1 Cup (16 tbs)
Black pepper 1/2 Teaspoon
Oregano 1/2 Teaspoon
Thyme 1/2 Teaspoon
Garlic powder 1 Teaspoon
Tomato sauce 2 Cup (32 tbs)
Vegetables 1 Pound (as per choice broccoli florets, cauliflower florets, chopped spinach or sliced mushrooms)
Ratatouille 4 Cup (64 tbs) (instead of vegetables and tomato sauce)



1. Boil water in a pan. Cook noodles in it for 5 minutes.

2. Rinse the noodles in cold water and drain away the excess liquid.

3. Place the noodles in the pot and mix olive oil.

4. Stir well so that the noodles are well coated and do not stick to one another.

5. Grate cheese in a bowl.

6. In another bowl combine herbs, garlic, grated cheese ( half portion), romano and ricotta.

7. In a deep baking pan slowly layer the lasagna noodles.

8. Add ricotta mixture to cover them fully.

9. Spoon the vegetables on the mixture.

10. Add a second layer of noodles.

11. Spoon in tomato sauce on the pasta. Add grated cheese as a topping.

12. Cover using a foil and bake 45 minutes.


13. Stand for 10 minutes.


14. Serve cheesy vegetable lasagna garnished with parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1925Calories from Fat 968

 % Daily Value*

Total Fat 111 g170.8%

Saturated Fat 60 g300%

Trans Fat 0 g


Sodium 3351 mg139.63%

Total Carbohydrates 126 g42%

Dietary Fiber 11 g44%

Sugars 14 g

Protein 110 g220%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet