Vegetarian Lasagna

Vegetarian - Tips

A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!

Brief

Servings: 6

Yield: 6 servings

Vegetarian Lasagna

Ingredients

1 (16 ounce) can diced tomatoes

1 (16 ounce) package instant lasagna noodles

1 bunch fresh spinach

washed and chopped

2 large carrots

shredded

2 large zucchini

diced

2 summer squash

diced

1 large eggplant

diced

1 large head broccoli

cut into florets

2 teaspoons dried oregano

salt and pepper to taste

1 cup shredded mozzarella cheese

1 cup ricotta cheese

Tips

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.

Step 2

Place a layer of tomatoes in the bottom of the baking dish followed by a layer of noodles spinach carrots zucchini summer squash eggplant and broccoli. Season to taste with oregano salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.

Step 3

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.

Nutritional Information

Vegetarian Lasagna

Servings Per Recipe:6

Calories: 329.3

% Daily Value *

Protein: 17.2g 34%

Carbohydrates: 53.3g 17%

Dietary Fiber: 10.5g 42%

Sugars: 10.5g

Fat: 7.2g 11%

Saturated Fat: 3.3g 17%

Cholesterol: 18.1mg 6%

Vitamin A Iu: 10504.4IU 210%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.7mg 44%

Vitamin C: 108mg 180%

Folate: 222.7mcg 56%

Calcium: 226.7mg 23%

Iron: 4.8mg 27%

Magnesium: 106.7mg 38%

Potassium: 1255.8mg 35%

Sodium: 395.4mg 16%

Thiamin: 0.3mg 27%

Calories From Fat: 64.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.