Super Veggie Lasagna
This super veggie lasagna takes only minutes to prepare and is family favorite.
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Yield: 12 servings | Serving size: 1/12 of the lasagna | Calories: 279 | Old Points: 5 | Points Plus: 7 | Total Fat: 8g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 384mg | Carbohydrates: 37g | Dietary Fiber: 7g | Sugars: 9g | Protein: 17g
Ingredients
- 3 cups grated carrots
- 2 cups grated zucchini
- 3 cups frozen spinach
- 1 medium bell pepper, chopped (any color)
- 31/4 cups diced fresh tomatoes
- 2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand)
- 1 teaspoon oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Kosher or sea salt to taste
- 1/2 pound brown mushrooms
- 1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions
- 11/2 cups grated Parmesan cheese, divided
- 8 ounces grated mozzarella (2 cups)
- Chopped fresh basil for garnish (optional)
Directions
Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine. Layer in a lightly greased 9x13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes. Garnish with a bit of fresh, chopped basil, if desired. This recipe is featured in our new cookbook, Skinny Ms. Superfoods...check it out here!
http://skinnyms.com/super-veggie-lasagna/
Lasagne is my daughter's ultimate favorite food! She hates veggies though. Wonder if she'd notice?
If u grind them in with sauce she won't notice I put min in the vitamix. But I am sure any food processor will work
I made this for dinner tonight. I followed the directions exactly and even anticipated that the vegetables may weep moisture while cooking so I made sure to extract as much moisture out of all the vegetables as I could prior to incorporating them into the tomato sauce. Much to my dismay, when I removed the baked lasagna out of the oven there was about 1/2 inch of vegetable juices that had weeped out during the baking process. The flavor was good was due to the overwhelming amount of juice in the bottom of the dish, which led to a less then attractive plating, I don't think I will be preparing this particular dish again.
Maybe using the noodles dry would soak up the extra liquid. I never cook lasagna noodles ahead of time. I add a little water to my sauce and the noodles cook while the dish is baking.
I know this sounds crazy, but where is the actual recipe for this meal? it looks delish, but it isn't listed, and clicking on the title bring me right back here, and the picture just enlarges.
Sally, It was somehow erased. It’s been added back… http://skinnyms.com/super-veggie-lasagna/ ENJOY!