Vegetarian Lasagna

Vegetarian Lasagna

24

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

Ingredients

{{adjustedServings}} servings 386 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
  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.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
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Reviews

24
  1. 31 Ratings

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I will give 4 stars for the nice idea of using all these great vegetables, but the recipe needs 'help' No bake lasagna noodles need a good amount of sauce in order for them to cook and stay mois...

i shredded the veggies and sauted them a bit in some olive oil and garlic, mixed them with some canned chunky tomato sauce and it came out fine.

Just a suggestion: Regular lasagna noodles work just fine, you don't need to pay the higher price of the special no cook noodles. I have been using the regular one long before the other noodles ...