Vegetarian Lasagna

"Healthy and reduced carb, great for diabetics."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by midlifegoddess photo by midlifegoddess
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 50mins
Ingredients:
18
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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