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Beautiful Vegetable Lasagna

5.0(11)

This is the most beautiful lasagna ever! The layers of zucchini, carrots and spinach make a dish that is delicious and a delight to the eye. Perfect for a luncheon. It tastes as good as it looks!

by Susan L.·published 2003-04-03

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One Dish Meal

Servings

9 serving(s)

Total time

1h 5m

prep 25 min

Calories / serving

361 kcal

Ingredients (9)

serves

3 cups grated zucchinizucchini
3 cups grated carrotscarrot
1 tablespoon olive oilolive-oil
3 large eggsegg
1 cup grated parmesan cheeseparmesan
2 (10 ounce) packages frozen chopped spinach, cooked 4 minutes in microwave and drainedspinach
2 1/2 cups marinara saucemarinara-sauce
1/2 lb lasagna noodle, cookednoodle
8 ounces provolone cheese, shreddedprovolone

Instructions (14 steps)

01Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp.
02Combine eggs and parmesan.
03Place each veggie in a bowl.
04Add 1/3 of egg-cheese mixture to each veggie.
05Spoon 2/3 cup sauce into 9 inch squre baking dish.

06Place half of noodles over sauce.

07Spread spinach over noodles.

08Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini.

09Top with remaining noodles, then sauce.

10Cover tightly with foil.

11Bake at 350* for 30 minutes.

12Remove foil and sprinkle with remaining Provolone.

13Bake 10 minutes more, uncovered.

14Let rest 10 minutes before cutting.

Nutrition (per serving)

Calories: 361 kcal
Protein: 21 g
Fat: 16 g
Saturated fat: 8 g
Carbs: 36 g
Fiber: 5 g
Sugar: 10 g
Sodium: 825 mg
Cholesterol: 98 mg

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Rich recipe — supports nutrition-aware planning.