Vegetable Lasagna

Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleaser. Plus it’s even better the next day as leftovers.

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Vegetable Lasagna
Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleaser. Plus it's even better the next day as leftovers.
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3584 calories
120 g
1030 g
269 g
185 g
164 g
2095 g
3416 g
21 g
4 g
87 g
Nutrition Facts
Serving Size
2095g
Amount Per Serving
Calories 3584
Calories from Fat 2371
% Daily Value *
Total Fat 269g
415%
Saturated Fat 164g
819%
Trans Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 76g
Cholesterol 1030mg
343%
Sodium 3416mg
142%
Total Carbohydrates 120g
40%
Dietary Fiber 22g
89%
Sugars 21g
Protein 185g
Vitamin A
928%
Vitamin C
272%
Calcium
404%
Iron
158%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the vegetable layers
  1. 1 bag of spinach
  2. 4 cloves of garlic minced
  3. 1 container of sliced white mushrooms
  4. 1 bag of shredded carrots
  5. 2 zucchinis
  6. 2 Yellow squashes
  7. 1 stick of butter (separated)
For the cheese filling
  1. 2 (15oz) containers ricotta cheese
  2. 1 egg, beaten
  3. 1 Tablespoons chopped fresh parsley
  4. 2 Tablespoons dried oregano
  5. 2 Tablespoons dried basil
  6. 1 cup shredded mozzarella cheese
  7. 1/2 cup Parmesan cheese
For the noodles & sauce
  1. Oven Ready, no boil Lasagna noodles – I like Ronzoni Oven Ready Lasagna
  2. Frank’s famous pasta sauce or 2 jars of store bought sauce – I like Classico Cabernet Marinara Herb Sauce
For the vegetable fillings
  1. Melt 4 tablespoons of butter in a saute pan over medium heat
  2. Add 2 cloves of minced garlic and cook until tender
  3. Add mushrooms and spinach and cook until most of the moisture has left the vegetables
  4. Drain extra liquid and set aside
  5. Clean and remove the ends of the zucchini and squash
  6. In the same pan, add the remaining 4 teaspoons of butter
  7. Add the remaining 2 cloves of minced garlic and cook until tender
  8. Using an Food Processor chop up the zucchini and squash
  9. Add the carrots, zucchini and squash and cook until tender
  10. Drain extra liquid and set aside
Make the lasagna
  1. Preheat oven to 375°
  2. Mix together ricotta, mozzarella cheese, parley, oregano, basil and egg.
  3. Put 1/2 cup of sauce in the bottom of a 9 X 13 baking pan.
Layer the lasagna as follows
  1. Lay down 4 lasagna strips on top of the sauce
  2. Spread a thin layer of the cheese mixture, that just covers the pasta
  3. Spread 1 cup of the carrot, zucchini and squash mixture on the cheese
  4. Add enough sauce to coat the vegetables
  5. Top with another 4 Lasagna strips
  6. Spread a thin layer of the cheese mixture, that just covers the pasta
  7. Spread 1 cup of the spinach and mushroom mixture on the cheese
  8. Add enough sauce to coat the vegetables
  9. Top with another 4 Lasagna strips
  10. Spread a thin layer of the cheese mixture, that just covers the pasta
  11. Spread 1 cup of the carrot, zucchini and squash mixture on the cheese
  12. Add enough sauce to coat the vegetables
  13. Lay down 4 lasagna strips on top of the sauce
  14. Add enough sauce to coat the noodles
  15. Top with 1/2 cup Parmesan cheese
  16. Bake at 375° covered with aluminum foil, for 40 minutes.
  17. Remove foil and bake for 15 more minutes. I
  18. Let stand for 5 to 10 minutes before cutting.
Beta Nutrition
calories
3584
fat
269g
protein
185g
carbs
120g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/