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Luscious Vegetarian Lasagna Recipe
|Canned tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Tomato sauce||12 Ounce (1 Can)|
|Dried oregano leaves||1 Teaspoon, crushed|
|Dried basil leaves||1 Teaspoon, crushed|
|Black pepper||1 Dash|
|Onion||1 Large, chopped|
|Minced garlic||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Zucchini||2 Small, chopped|
|Mushrooms||8 Ounce, sliced|
|Carrot||1 Large, chopped|
|Green pepper||1 , chopped|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|1% fat cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese/Grated romano cheese||1 Cup (16 tbs)|
|Uncooked lasagna noodles||8 Ounce, cooked, rinsed and drained|
Serving size: Complete recipe
Calories 2702 Calories from Fat 901
% Daily Value*
Total Fat 102 g156.8%
Saturated Fat 42.9 g214.7%
Trans Fat 0 g
Cholesterol 208.4 mg
Sodium 3340.6 mg139.2%
Total Carbohydrates 303 g100.9%
Dietary Fiber 40.8 g163%
Sugars 59.7 g
Protein 162 g324.2%
Vitamin A 401.9% Vitamin C 490.1%
Calcium 264.3% Iron 123.1%
*Based on a 2000 Calorie diet
Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden.
Add zucchini, mushrooms, carrot and green pepper.
Cook and stir until vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes.
Combine mozzarella, cottage and Parmesan cheeses in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12 x 8-inch pan.
Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce.
Bake in preheated 350°F.oven 30 to 45 minutes or until bubbly.
Let stand 10 minutes.
Garnish with parsley.