Vegetarian

No Pasta Veggie Lasagna is for Dinner.

No Pasta Veggie Lasagna takes 20 minutes to prepare.

No Pasta Veggie Lasagna takes 15 minutes to cook.

No Pasta Veggie Lasagna makes 4 servings.

The ingredients for No Pasta Veggie Lasagna are:

2 Zucchinis
1 Eggplant
1 cup Raw Spinach (packed)
1 cup Tomato Sauce (no sugar added, organic)
1/4 cup Pine Nuts
1 cup Shredded Mozzarella Cheese
1/2 cup Ricotta Cheese
2 tbsp Feta Cheese
1 tbsp Parmesan Cheese
1 tsp Brewers Yeast
Herbs (I use fresh basil and herbs de provence)
Salt and Pepper

Here is how you make No Pasta Veggie Lasagna:

Cut the eggplant and zucchini into long thin slices. Reserve.Mix the ricotta cheese and 1 tbsp feta cheese, with the spinach, salt and pepper to taste. ReserveStart the layering in a small lasagna container. Spread 2 tbsp of the tomato sauce in the bottom to prevent sticking. Add a layer of eggplant, then some mozzarella.Add a layer of zucchini. Next add all the ricotta and spinach mixture. Follow by adding a layer of eggplant, then spread the remaining tomato sauce and sprinkle the brewers yeast. Add half of the remaining mozzarella cheese and a layer of herbs, then add the pine nuts and parmesan cheese. Cover with the remaining zucchini and top with the remaining feta and mozzarella cheeses. Take to the oven at 400 degrees for 15 minutes.Serving Size: Makes 4 big servingsNumber of Servings: 4Recipe submitted by SparkPeople user LALELIS.

The nutritional information for No Pasta Veggie Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.0

• Total Fat: 17.6 g
• Cholesterol: 36.8 mg
• Sodium: 562.9 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 7.6 g
• Protein: 16.1 g

No Pasta Veggie Lasagna is Italian cuisine.

The dietary needs meet for No Pasta Veggie Lasagna is Vegetarian