Try this Vegetarian Lasagna recipe, or contribute your own.
Suggest a better descriptionHeat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes. Add tomatoes {break up with a spoon} and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for about 30 minutes. Uncover and continue cooking until sauce thickens {you should have about 5 cups of sauce}; set aside. Meanwhile, cook lasagne in boiling salted water according to package directions. Drain, rinse with cold water, and drain again. Spread about 1/4 of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the Mozzarella cheese evenly over the ricotta cheese, then sprinkle with 1/4 of the Parmesan cheese. Repeat this layering two more times; spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until bubbly and heated through. Cut into squares to serve. Recipe by: Sunset Casserole Cookbook
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 servings | ||
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Calories: 422 | ||
Calories from Fat: 236 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 65.5mg | 20 % | |
Sodium 462mg | 16 % | |
Potassium 250.5mg | 7 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 22.2g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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