Search
by Ingredient

Favourite Garden Vegetable Lasagna

StarStarStarStarStar

Vegetable Lasagna recipe

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 237
CUP ML MUSHROOMS
sliced
½ 118
CUP ML GREEN BELL PEPPERS
diced
1 15
TABLESPOON ML PARSLEY FLAKES
½ 2.5
TEASPOON ML BASIL
oregano, chili powder, each *
5 144.5
OUNCES ML/G MOZZARELLA CHEESE
1 1
CLOVE EACH GARLIC
minced
1 237
CUP ML CARROTS
chopped
3 7.1E+2
CUPS ML TOMATOES
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
dried
3 86.7
OUNCES ML/G ROMANO CHEESE
grated
1 ⅓ 315
CUPS ML COTTAGE CHEESE *

Directions

Sauté onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes.

Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375℉ (190℃) for 30 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 154 46% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 335mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 24g
Vitamin A 91% Vitamin C 42%
Calcium 36% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe