Beef / Pork

Layered Vegetable Lasagna takes several minutes to prepare.

Layered Vegetable Lasagna takes several minutes to cook.

Layered Vegetable Lasagna makes 12 servings.

The ingredients for Layered Vegetable Lasagna are:

1 box Barilla Whole Wheat Rotini
1 24 oz jar pasta sauce
1 12 oz can tomato sauce
8 oz extra lean ground beef
1 medium eggplant
3 plum tomatoes
1 medium zucchini
16 oz white mushroom
4 oz shredded cheese

Here is how you make Layered Vegetable Lasagna:

makes 12 servingsNeed very large and deep baking dish (no smaller tan 9x13!)Slice eggplant, zucchini and tomato thinly. Spray baking dish with pam. Layer eggplant, tomato, zucchini, as evenly as possible. Cook pasta according to box. Layer on top of veggies. Pour on sauces. Sprinkle cooked ground beef over top. Slice mushrooms thickly and layer over top. Sprinkle cheese evenly on top. Add spices as desired (oregano, black pepper, crushed red pepper, garlic powder, parsley, etc). Cover with foil and bake at 350 for 40 minutes. Remove foil and allow cheese to bubble. Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user POETANGEL.

The nutritional information for Layered Vegetable Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 234.5

• Total Fat: 4.3 g
• Cholesterol: 14.2 mg
• Sodium: 409.8 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 6.0 g
• Protein: 12.3 g