Vegetarian

Chunky Vegetable Lasagna is for Dinner.

Chunky Vegetable Lasagna takes 60 minutes to prepare.

Chunky Vegetable Lasagna takes 35 minutes to cook.

Chunky Vegetable Lasagna makes 12 servings.

The ingredients for Chunky Vegetable Lasagna are:

Red Ripe Tomatoes, 6 cup, chopped or sliced (remove)
Onions, raw, 2 cup, chopped (remove)
Garlic, 6 cloves (remove)
Green Peppers (bell peppers), 2 cup, chopped (remove)
Zucchini, 1.5 cup, sliced (remove)
Broccoli, fresh, 1.5 cup, chopped (remove)
Ricotta Cheese, part skim milk, 1 cup (remove)
Olive Oil, 1 1tsp (remove)
Parsley, .75 cup (remove)
Oregano, ground, 1 tbsp (remove)
Garlic powder, 1 tbsp (remove)
Ricotta Cheese, whole milk, 1 cup (remove)
Mushrooms, fresh, 2 cup, pieces or slices (remove)
Basil, 1.5 tbsp (remove)
*Bella Travola Pure Tomatoe Paste, 22 oz (remove)
Parmesan Cheese, shredded, 125 grams (remove)
*Pasta, Lasagna Noodles, 155 grams (remove)
Egg, fresh, 2 large (remove)
Mozzarella Cheese, part skim milk, 250 grams (remove)

Here is how you make Chunky Vegetable Lasagna:

In large pot mix tomatoe paste, oregano, basil, parsley (save half of parsley to put in ricotta mixture), garlic powder, garlic, tomatoes, and raw mushrooms - simmer. Add 1 tsp olive oil to large pan cook onions and bell peppers. Once tender add to tomatoe paste mixture. Cook zucchini until tender. Steam broccoli. Do not add zucchini or broccoli to tomatoe mixture. Allow tomatoe mixture to simmer for approximately 30 minutes. In large bowl mix ricotta cheese, beat in eggs, add remaining finely chopped parsley and shredded parmesan cheese. Mix well. I have to use instant, precooked lasagna noodles which prescribes a certain order of the ingredients. It is technically up to you if you are boiling your own fresh noodles. This is my order --Place thin layer of tomatoe mixture in dish. Spoon and spread generous amounts of ricotta mixture onto each lasagna noodle - I use about 3 per layer. Sprinkle mozzerella cheese on that. Add all the steamed broccoli to this layer. Add tomatoe sauce again, then noodles with ricotta mix, mozzerella, add all zuchinni to this layer. Add tomatoe sauce layer, noodles, ricotta, any leftover zuchinni or broccoli and cheese. You may not be able to add the last layer of noodles depending on how deep the dish you are using is. Factor this into calories if so. Pre-heat oven to 190C, bake lasagna for approximately 35 minutes until brown and bubbling around edges - ENJOY! : )Serving Size: 12 generous servings in 13x9 casserole dishNumber of Servings: 12Recipe submitted by SparkPeople user KELLYDUP.

The nutritional information for Chunky Vegetable Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 288.5

• Total Fat: 12.3 g
• Cholesterol: 67.2 mg
• Sodium: 378.9 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 4.9 g
• Protein: 19.8 g

Chunky Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Chunky Vegetable Lasagna is Vegetarian