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Cheesy Vegetarian Spinach Lasagna

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Recipe

Cheesy Vegetarian Spinach Lasagna recipe

 

Yield

6 servings

Prep

10 min

Cook

45 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons vegetable oil
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½ pound lasagna noodles
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2 garlic cloves
minced
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1 medium onions
chopped
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2 tomatoes
chopped
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10 medium mushrooms
sliced
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½ teaspoon oregano
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½ teaspoon basil
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½ teaspoon rosemary leaves
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2 tablespoons parsley leaves
fresh, chopped
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1 pound spinach
washed
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1 cup cottage cheese
or ricotta cheese
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½ cup Parmesan cheese
grated
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8 ounces mozzarella cheese
grated
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Ingredients

Amount Measure Ingredient Features
45 ml vegetable oil
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226.8 g lasagna noodles
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2 each garlic cloves
minced
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1 medium onions
chopped
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2 each tomatoes
chopped
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1E+1 medium mushrooms
sliced
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2.5 ml oregano
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2.5 ml basil
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2.5 ml rosemary leaves
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3E+1 ml parsley leaves
fresh, chopped
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453.6 g spinach
washed
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237 ml cottage cheese
or ricotta cheese
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118 ml Parmesan cheese
grated
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231.2 ml/g mozzarella cheese
grated
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Directions

Cook noodles until al dente. Drain and set aside. Preheat oven to 350℉ (180℃).

Heat oil in a large skillet and sauté onion, garlic, tomatoes and mushrooms. When onion is translucent, add herbs.

Chop the spinach and add to the skillet and stir until it is wilted. Simmer.

Reserving ½ cup mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture and mix thoroughly.

Layer noodles alternately with the vegetable-cheese in an 8x13 inch baking pan. Top with reserved mozzarella and bake for 30 minutes.

Let sit for 5 to 10 minutes before serving.



* not incl. in nutrient facts Arrow up button

Comments


dan

great recipe. thanks for the true NO EGG vegetable lasaga!!

 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 29149% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 424mg 18%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 37g
Vitamin A 155% Vitamin C 51%
Calcium 48% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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