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Super Veggie Lasagna

Super Veggie Lasagna

Yield: 12 servings
Serving size: 1/12 of the lasagna

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
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)

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. 

Nutritional Data
Calories: 279
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 23mg
Sodium: 384mg
Carbohydrates: 37g
Dietary Fiber: 7g
Sugars: 9g
Protein: 17g



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