Terrific Vegetable Lasagna
Go meatless with this tasty vegetable lasagna. Combine broccoli, turnips, peppers and barely to create a mouthwatering veggie medley. Layer upon layers of goodness makes this a fulfilling fix that isn’t served with a side of guilt.
Ingredients
- 1 onions, chopped
- 4 garlic, cloves minced
- 8 mushrooms, sliced
- 3 1/2 cup(s) broccoli, chopped
- 2 turnips, chopped
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 cup(s) barley
- 1 package firm tofu
- 1 1/2 cup(s) ricotta cheese, reduced fat
- 2 egg whites
- 2 cup(s) reduced fat mozzarella cheese
- 1/2 cup(s) Parmesan cheese
- 5 cup(s) marinara sauce
- 8 ounce(s) package whole grain lasagna noodles
Instructions
- Preheat oven to 450 F.
- In a nonstick pan saute the onion and garlic on high heat for 3 minutes.
- Add the mushrooms and saute another 3 to 4 minutes.
- Remove them and place them in a bowl.
- Keep the liquid in the pan.
- Saute the broccoli, turnips, peppers and barley until softened.
- Add them to the vegetable bowl.
- Drain tofu, break it up and then add it to the vegetable bowl.
- In a separate bowl stir together ricotta, egg white, 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
- Spread about 1 cup of Marinara sauce to the bottom of a 9-by-13 inch baking dish.
- Add a layer of noodles and cover the noodles with sauce, one-third ricotta mixture, and one-third of the vegetable mixture.
- Repeat the same layers two more times.
- Top with remaining noodles, and a last topping of sauce.
- Sprinkle with remaining mozzarella, Parmesan and thinly sliced Roma tomatoes.
- Cover with foil and bake in the oven for 45 minutes.
- Uncover and bake 10 more minutes.
- Let sit for 10-15 minutes before serving.
Nutrition
Calories: 5185kcalCarbohydrates: 620.47gProtein: 265.9gFat: 191.26gSaturated Fat: 43.13gCholesterol: 406mgSodium: 7418.73mgFiber: 96.35gSugar: 159.51g
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