Veggie Lasagna
This delectable Veggie Lasagna is a wholesome and flavorful dish that's perfect for a satisfying meal. It consists of layers of lasagna noodles, vegetables, and cheese, all baked to perfection.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
italian
eggs
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- black pepper freshly ground
- 1 10-oz frozen chopped
- 2 bn scallions sliced
- 3 eggs or equivalent egg
- 4 cloves garlic chopped
- 1/2 lb fresh mushrooms sliced
- 1/2 c carrots chopped
- 8 oz mozzarella cheese sliced
- 7 matzos (up to 8)
- 1 md zucchini sliced
- 2 ts dried oregano crushed
- 1 lb fresh spinach chopped -or
- 1 tb olive oil butter or
- 1 lg onion chopped
- 32 oz red sauce your favorite
- Carbohydrate 117.562031650938 g
- Cholesterol 3317.652 mg
- Fat 120.955780291962 g
- Fiber 22.3470450138497 g
- Protein 179.183072698693 g
- Saturated Fat 47.7530286541864 g
- Serving Size 1 1 Serving (2855g)
- Sodium 26863.931109368 mg
- Sugar 95.2149866370885 g
- Trans Fat 16.5353614530849 g
- Calories 2223 calories
As a busy housewife, I'm always looking for ways to feed my family delicious and nutritious meals that don't take hours to prepare. This Veggie Lasagna recipe fits the bill perfectly. It's packed with vegetables, making it a great way to get your kids to eat their veggies without any fuss. Plus, it's easy to make ahead of time and reheat for a quick and easy meal on busy weeknights.
Recently, I've been experimenting with different ways to make this lasagna. I've tried using different vegetables, such as eggplant and bell peppers, and I've even made a vegan version using tofu instead of cheese. No matter how I make it, this lasagna is always a hit with my family. It's a comforting and delicious dish that's perfect for any occasion.
Step-by-step
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- Wet each piece of matzo and set aside. -
- Beat the eggs with a whisk and add the oregano. -
- In a large frying pan, sauté the onion until transparent. -
- Add the garlic and scallions and continue to cook. -
- Add the carrots, zucchini, and mushrooms and continue to sauté. -
- Finally, add the spinach and cook until wilted. -
- Add the eggs and combine well, seasoning with freshly ground black pepper. -
- Cover the bottom of the prepared pan with red sauce. -
- Place a layer of matzos over the sauce. -
- Put a layer of the vegetable mixture on top of the matzos. -
- Continue layering sauce, matzos, and veggies, ending with matzos and sauce. -
- Cover the top with the mozzarella cheese. -
- Bake for 45 minutes in a 350º F oven. -
- Let the lasagna rest for 15 minutes before cutting.
