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Vegetable Italian Lasagna Recipe
|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|
|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|
|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)|
Calories 459 Calories from Fat 205
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 10 g50.2%
Trans Fat 0.1 g
Cholesterol 121.7 mg
Sodium 1152 mg48%
Total Carbohydrates 35 g11.6%
Dietary Fiber 4.6 g18.5%
Sugars 8.2 g
Protein 28 g56.1%
Vitamin A 177.6% Vitamin C 43%
Calcium 47.5% Iron 28%
*Based on a 2000 Calorie diet
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.