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    You are in: Home / Recipes / Vegetarian Lasagna Recipe
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    Vegetarian Lasagna

    Vegetarian Lasagna. Photo by Sue Lau

    1/3 Photos of Vegetarian Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Sue Lau's Note:

    Healthy and reduced carb, great for diabetics.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, heat olive oil and add onions, cooking until translucent.
    2. 2
      Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
    3. 3
      Simmer sauce over low heat, covered, for about 30 minutes.
    4. 4
      Preheat oven to 350°F.
    5. 5
      In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
    6. 6
      Slice eggplant, zucchini and mushrooms.
    7. 7
      Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
    8. 8
      Add eggplant slices in an even layer.
    9. 9
      Top eggplant with the ricotta cheese mixture.
    10. 10
      Sprinkle with sliced mushrooms, then add another third of the sauce.
    11. 11
      Sprinkle with 8 ounces of the mozzarella cheese.
    12. 12
      Layer the sliced zucchini evenly over the cheese.
    13. 13
      Pat mixture down.
    14. 14
      Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
    15. 15
      Pat mixture down again.
    16. 16
      Cover pan with foil and bake at 350°F for 50 minutes.
    17. 17
      Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
    18. 18
      Allow to sit undisturbed for 20 minutes before slicing and serving.

    Ratings & Reviews:

    • on October 05, 2010

      The flavors were absolutely wonderful! I only gave it 4 stars because the amount of tomato sauce was not listed and my version came out rather soupy, even after letting it cool for 20 minutes. I used 1 1/2 - 24 oz. jars of tom sauce. Couple things I did differently: only used 1/4 teaspoon red pepper flakes, omitted fennel seeds, and didn't add the Splenda. Oh, and I did not divide the parmesan cheese, I just added it all in with the ricotta. Not sure what to do differently next time to make it less soupy, but I will try it again because it tastes SO good! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetarian Lasagna

    Serving Size: 1 (226 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 242.5
     
    Calories from Fat 139
    57%
    Total Fat 15.4 g
    23%
    Saturated Fat 7.9 g
    39%
    Cholesterol 60.0 mg
    20%
    Sodium 751.5 mg
    31%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.0 g
    20%
    Protein 16.7 g
    33%

    The following items or measurements are not included:

    Splenda granular

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