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Vegetarian Lasagna  (Not yet rated)

Just like it says... A lasagna for vegetarians. Or if you just don't feel like meat...

Cal: 400 Fat: 18g Carbs: 36g Protein: 24g Fiber: 4g
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Original recipe serves 9


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 9)

  • salt ; to taste
  • 3/4 cup parmesan cheese ; grated
  • 9 ounces lasagna sheets ; use no-boil
  • 1 leeks ; halved and sliced
  • 1 large red bell pepper ; sliced
  • 1 small zucchini ; sliced
  • 1/4 cup olive oil
  • black pepper ; to taste
  • 1 clove garlic ; minced
  • 1 pound mozzarella cheese
  • 2 cups mushroom ; sliced
  • 1 large carrots ; grated
  • 1 medium onions ; chopped
  • 56 ounces tomatoes ; canned, peeled, drained and crushed
  • 1 cup basil ; fresh leaves
  • 2 cubes vegetable bouillon
  • In My Kitchen

  • You will also need: saucepan


    Preheat oven to 350 F (175 C). In a large saucepan over medium heat, saute the onions and garlic in 2 tbsp of olive oil until soft, about 5 minutes. Add the bouillon cubes and tomatoes. Simmer, stirring frequently for 30 minutes. Remove from heat, stir in basil and season with salt and pepper. In a large skillet, heat the remaining olive oil over medium heat, add the red pepper and leek, and cook until soft, about 6 minutes. Add the mushrooms, zucchini, and carrot and cook until soft, about 5 minutes. Season with salt and pepper. Lightly oil a 9x13-inch (25x35 cm) baking pan. Spread about 1/2 cup of sauce on the bottom of the man, and lay 4 lasagna sheets over it. Sprinkle 1/3 of the vegetable mixture, followed by about 1 cup of sauce. Top with 1/4 cup of mozzarella and 3 tbsp of Parmesan. Repeat, spreading the top layer with the remaining sauce and cheese. Lightly cover with foil and bake for 40 minutes. Serves 8-10.

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