W W 4pt Vegetarian Lasagna

"A fellow WW member shared this recipe with me recently and WOW is all I could say. This was easy and the flavors were incredible! Very filling and DH didn't seem to miss the meat!"
 
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Ready In:
1hr 20mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 350º.
  • In medium saucepan, heat olive oil over medium-high heat.
  • Add leaks and garlic and saute until translucent.
  • Add zucchini and fennel and saute for another minute.
  • Add artichoke hearts and crushed tomatoes.
  • Bring to simmer, then add oregano.
  • Stir and remove from heat.
  • Cover the bottom of 13x9 pan with 1 cup of the tomato mixture.
  • Top with 2 cooked lasagna noodles.
  • Arrange 1/2 portabella slices over noodles.
  • Top with half of the remaining tomato mixture.
  • Sprinkle with the feta cheese.
  • Add remaining 2 lasagna noodles, arrange remaining portabella slices and top with.
  • remaining tomato mixture.
  • Sprinkle with the mozzarella cheese.
  • Bake 35 minutes or until bubbly.
  • Let stand 5 minutes before serving.
  • Sprinkle with Parmesan cheese.

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RECIPE SUBMITTED BY

Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
 
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