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!"
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Ingredients

servings 386 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

24
  1. 31 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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 ...

Upon making some changes I give it a 5 star..........I used zucchini,summer squash,eggplant,tomatoes,mushrooms and onions all sliced thinly. Made the noodles. Salted the eggplant.Peppered the zu...

I wish i had read the other reviews before trying this for a Staff meeting. I completely agree that it lacks flavor and is very difficult to fit into the pan. It almost seems as though there are...

This was just a mess, no flavor, too much for the pan, too little cooking time and no sauce. If you sauted the veggies in butter and olive oil and threw in a few noodles and more herbs, it would...

I didn't have room in the pan for all of those vegetables. You'll have to dice finely to pack it in!

omit the Eggplant and Summer Squash. Use homemade Mariana sauce (or canned). Use 1/2 c Ricotta & 1/2 Firm Tofu drained dry and crumbled. May add additional small can of whole tomatoes well drain...

Looking for some healthy options my boyfriend and I decided to make this. There was too many veggies and we especially didn't enjoy the carrot taste. I may try this again but I would have to c...