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Vegetarian Lasagna Recipe
|No salt added canned tomatoes||16 Ounce|
|No salt added tomato sauce||12 Ounce|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Olive oil||1 Tablespoon|
|Onions||2 Large, chopped|
|Garlic clove||1 Large, minced|
|Mushrooms||6 Ounce, chopped|
|Carrot||1 Large, scraped and chopped|
|Green pepper||1⁄2 , chopped|
|Lasagna noodles||8 Ounce|
|Parmesan cheese/Other sharp italian cheese||3 Ounce, grated|
|Skim milk mozzarella||5 Ounce, sliced|
|Low fat cottage cheese||6 Ounce|
Serving size: Complete recipe
Calories 2341 Calories from Fat 626
% Daily Value*
Total Fat 71 g108.7%
Saturated Fat 32.6 g163.1%
Trans Fat 0 g
Cholesterol 165.5 mg
Sodium 2963.1 mg123.5%
Total Carbohydrates 296 g98.7%
Dietary Fiber 34.8 g139%
Sugars 75.8 g
Protein 139 g278.7%
Vitamin A 335.5% Vitamin C 307.9%
Calcium 289.1% Iron 80%
*Based on a 2000 Calorie diet
Heat oil in skillet and saute onions and garlic until onion is limp.
Add mushrooms, carrot and green pepper and saute over high heat to evaporate liquid quickly.
Cook lasagna noodles according to package directions.
When vegetables are softened, combine with tomato mixture and simmer another 15 minutes, longer if you are still preparing the other ingredients.
To assemble: Cover the bottom of a 12x8x2 freezer to oven to table casserole with several spoonfuls of sauce.
Crisscross layers of noodles, spread with half of cheeses, then with noodles.
Spread with remaining cottage cheese, Parmesan and all of sauce.
Top with remaining mozzarella or divide ingredients in half and assemble in two smaller casseroles.
Wrap and freeze.