Fish

Vegetable Lasagna is for Dinner.

Vegetable Lasagna takes 20 minutes to prepare.

Vegetable Lasagna takes 80 minutes to cook.

Vegetable Lasagna makes 6 servings.

The ingredients for Vegetable Lasagna are:

Ingredients:

* Olive Oil, 1 tbsp
* Peppers, sweet, red, raw, sliced, 1.5 cup
* Zucchini, 2 cup, sliced
* Mushrooms, fresh, 300 grams
* Pumpkin, cooked, 500 grams
* Canned Tomatoes, 800 grams
* Beans, red kidney, 400 grams
* Basil, 2 tbsp
* Parsley, dried, 2 tbsp
* *Pasta, Lasagna Noodles, 7 oz
* Cheddar Cheese, 1 cup, shredded
* 1 cup vegetable stock

Here is how you make Vegetable Lasagna:

1. Heat oil in deep, wide saucepan on medium.2. Cook capsicum, zucchini and mushrooms for 5-7 minutes, until tender.3. Add pumpkin, tomato, beans, stock, badil and parsley. Reduce heat to low and cook for 25 minutes until pumpkin is tender.4. Preheat oven to 180C in fan forced oven (200c if not fan forced)5. Lightly grease a 20cm x 30cm ovenproof dish. 6. Spread one third of vegetable mixture over base and top with a layer of lasagne. Repeat layering finishing with vegetable mixture.7. Top with cheese.8. Cover with foil and bake for 45 - 50 minutes, taking foil off 10 minutes before finishing.Number of Servings: 6Recipe submitted by SparkPeople user TRYINGHARD60.

The nutritional information for Vegetable Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.5

• Total Fat: 9.9 g
• Cholesterol: 19.8 mg
• Sodium: 719.1 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 9.8 g
• Protein: 16.3 g

Vegetable Lasagna is Italian cuisine.