Vegetable Lasagna with Mushroom Sauce Recipe

Vegetable Lasagna with Mushroom Sauce picture


Difficulty LevelBit DifficultHealth IndexHealthy
MethodMain Ingredient


 Sweet red peppers2 Medium
 Garlic12 Clove (60 gm), unpeeled
 Baking potatoes4 Large, sliced
 Vegetable cooking spray1
 Olive oil1 Teaspoon
 Onion1 Cup (16 tbs), chopped
 Mushrooms8 Ounce (1 Package)
 Dry white wine1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Skim milk1 Cup (16 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Parsley2 Tablespoon, chopped
 Frozen chopped spinach10 Ounce, thawed and drained (1 Package)
 Nonfat ricotta cheese15 Ounce (1 Can)
 1% low fat cottage cheese1 Cup (16 tbs)
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Yellow squash1 Cup (16 tbs), sliced
 Broccoli1 Cup (16 tbs), chopped
 Shredded part skim mozzarella cheese4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 2816 Calories from Fat 379

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 21.7 g108.6%

Trans Fat 0 g

Cholesterol 120.9 mg

Sodium 3458.9 mg144.1%

Total Carbohydrates 394 g131.5%

Dietary Fiber 42.2 g168.7%

Sugars 81.2 g

Protein 212 g423.2%

Vitamin A 820.1% Vitamin C 1173.8%

Calcium 672.7% Iron 151.4%

*Based on a 2000 Calorie diet


Cut peppers in half lengthwise; remove and discard seeds and membranes.
Place peppers, skin sides up, on a baking sheet, and flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
Place in ice water until cool; peel and discard skins.
Slice peppers into thin strips.
Arrange garlic cloves and potato in a single layer on a large baking sheet; bake at 400° for 30 minutes or until potato is tender.
Remove from oven; let cool.
Peel garlic cloves.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, and saute 5 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes.
Add wine and water.
Combine milk and flour; stir well with a wire whisk.
Add flour mixture to mushroom mixture in skillet; bring to a boil, and cook 5 minutes or until thickened and bubbly.
Stir in parsley, and set aside.
Press spinach between paper towels to remove excess moisture.
Combine spinach, ricotta cheese, cottage cheese, Parmesan cheese, salt, and pepper in a medium bowl; stir well, and set aside.
Combine roasted pepper strips, squash, and broccoli; stir well, and set aside.
Coat a 13- x 9- x 2-inch baking dish with vegetable cooking spray.
Spread 1/4 cup mushroom sauce in baking dish.
Arrange half of potato slices over mushroom sauce.
Spread half of cheese mixture over potato.
Arrange half of broccoli mixture over cheese mixture, and top with half of remaining mushroom sauce.
Repeat layers with remaining potato slices, cheese mixture, broccoli mixture, and mushroom sauce.
Top with mozzarella cheese.
Cover and bake at 350° for 30 minutes.
Uncover and bake 15 additional minutes.
Let stand 10 minutes before serving.