Meatless Monday: Vegetarian Lasagna

June 11, 2012 at 1:19 pm 3 comments

Ingredients:
2 medium carrots, sliced
1 medium zucchini, sliced
1 yellow summer squash, sliced
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup celery, sliced
1/2 cup sweet red pepper, sliced
1/2 cup green pepper, sliced
1/2 teaspoon salt
2 tablespoons canola oil
2 garlic cloves, minced
3-1/2 cups spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions:

  • In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.
  • Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.
  • Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting into 12 square servings.

Nutritional Facts per Serving:
295 calories
11 g fat
23 mg cholesterol
617 mg sodium
34 g carbohydrate
3 g fiber
16 g protein

*Recipe adapted from Taste of Home Magazine: http://www.TasteofHome.com*

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Entry filed under: Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , .

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3 Comments Add your own

  • 1. anexactinglife  |  August 4, 2012 at 7:12 pm

    Delicious!

    Reply
  • […] Last year when Link was visiting in December, we cooked some meals with meat for the occasion, but decided not to this year. We’d always had some meatless meals when Link was living at home, so it wasn’t too great a hardship. I always make lasagna for Christmas Eve, and I finally made the switch to bringing a vegetable lasagna. It got rave reviews and I was very happy about that. If you ever want/need to make one, I swear by this recipe! […]

    Reply
    • 3. DiabetesAmerica  |  December 31, 2013 at 7:42 am

      Great to hear you enjoy the vegetarian lasagna recipe. It’s one of our favorites, too!

      Reply

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