Vegetarian Lasagna

17 70 273
Ingredients Minutes Calories
Prep Cook Servings
30 min 40 min 6
Vegetarian Lasagna
Health Highlights

Ingredients


5 medium Zucchini (sliced vertically into thin ribbons, for lasagna layers)
2 cup White mushrooms (sliced)
1 cup grated Carrots
1 cup chopped Broccoli (chopped)
2 cup Roma tomatoes (crushed)
1/2 cup Tomato paste, organic
1/2 cup Vegetable stock/broth
1 cup chopped Celery
1 cup chopped Yellow onion
1 tbsp Garlic paste
2 tsp Sea Salt
1/2 tsp Black pepper
3 tbsp Flaxseed meal (ground) (mixed with)
350 gm Ricotta cheese, whole milk
1 cup shredded Mozzarella cheese
1/2 cup Cherry Tomatoes (halved (for garnish))
2 tbsp Basil, fresh (for garnish)

Instructions


Instructions: 

  • Mix 3 tablespoons of grounded flax seed in ½ cup of water.  (This is your egg substitute)
  • In another bowl, mix the flaxseed mixture with the ricotta cheese
  • Slice zucchinis into long, thin, horizontal pieces
  • Sauté mushrooms in hot oil with garlic and onion for 2 mins
  • Add carrot, celery, broccoli, tomato sauce, vegetable broth, salt, pepper and Italian seasoning; stir well
  • Continue to cook on medium heat for 10 mins until all ingredients are cooked.
  • Layer a large dish with tomato sauce first, then zucchini
  • Put a layer of cooked vegetables and cover it with zucchini
  • Cover the zucchini layer with the ricotta cheese mixture
  •  Repeat Zucchi layer, cooked vegetables, zucchini layer and cheese mixture until all ingredients are used up.
  • Sprinkle mozzarella cheese on top
  • Bake in a preheated oven at 350F for approx. 45-50 mins until firm.
  • Enjoy


Notes:

Variations:

  • Shredded mozzarella can be replaced with fresh mozzarella 
  • Missing ground beef? Mushrooms can be grated and made into a sauce with tomatoes to resemble the meaty texture
  • Make it vegan, consider replacing the cheese with cashew cheese or plant based cheese options or crumbled organic tofu.

Nutrition Facts

Per Portion

Calories 273
Calories from fat 118
Calories from saturated fat 60
Total Fat 13.1 g
Saturated Fat 6.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.6 g
Cholesterol 41 mg
Sodium 1181 mg
Potassium 1085 mg
Total Carbohydrate 26.1 g
Dietary Fiber 6.0 g
Sugars 13.8 g
Protein 15.6 g

Dietary servings

Per Portion


Meat Alternative 0.1
Milk Alternative 0.6
Vegetables 5.1

Energy sources


Pygal34%456.78651746519904152.527735690610143%350.0471654059394277.479635060909723%322.3229717329526128.868139975634934%43%23%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Side




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