May 24, 2015

Vegetarian Lasagna Description

Vegetarian lasagna is a perennial favourite at any dinner table. The recipe below is a vegan version, but your omnivore friends won’t be able to tell the difference. You can also customise this recipe quite easily with any spaghetti sauce you like and as many mushrooms and onions as the vegetarian lasagna recipe can handle. This veggie lasagna is loved by both adults and kids so that you can serve it up for your next family dinner and during the holidays. It is a healthier alternative to lasagnas that are normally stocked with cheese.  This recipe has about 400 calories and 34% of your daily fibre requirement. Not to mention, tonnes of protein. I would recommend using cremini mushrooms, which are brown in colour, for their health advantages. They protect against cardiovascular disease, a leading cause of death in North America.

Recipe Nutrients

The vegetarian lasagna recipe below contains spinach, a very healthy leafy green vegetable. Spinach has many beneficial properties. For example, it aids in protecting against prostate cancer. It decreases inflammation and defends the lining of the digestive tract. Find spinach with the brightest leaves you can, as they will be higher in vitamin C than spinach that has been sitting around. It also ensures a healthy nervous system. Cooked spinach is high in vitamins K, A, B2, E, B1, and B3. It also has folate, magnesium, iron, calcium, potassium, and protein.

Eggplant also has many vitamins such as K, B6, C, and B3. It also contains fibre, potassium, and copper. It has been found to have the properties of anti-oxidants, which protect against cancer, LDL cholesterol (the bad cholesterol), and various viruses. Several phytonutrients in eggplant have been found to reduce cholesterol in the heart and improve blood flow.

This recipe will certainly fill you up and leave you very satisfied! You’ll want to make it again and again. It’s best to start making it the day before you eat it, so be sure to set some time aside. You won’t regret it!

Vegetarian Lasangna Ingredients: 

  • 1 medium eggplant
  • 12 pieces of lasagna noodles
  • 2 10-oz packages of frozen spinach, thawed, liquid squeezed out
  • 1 package tofutti vegan cream cheese
  • your favourite spaghetti sauce
  • mushrooms
  • onions
  • veggie crumbles (ground meat substitute)

Recipe Cooking Method: 

  1. Day before: Slice the eggplant thinly length-wise. It is very easy to cut the skin off *after* it is sliced up (all you do is cut around the edges). Cook each side with a bit of margarine or olive oil until it can be easily pierced with a fork. Set aside.
  2. Take some mushrooms, onions, veggie crumbles. Saute until done. Set aside.
  3. Mix spinach with cream cheese, I used 3/4 of the package of cream cheese. I also used a tad of margarine. Heat a bit (microwave) to mix more easily until creamy.
  4. Cook noodles. Drain
  5. Preheat oven to 350.
  6. Layer: noodles (I used 4 across), mushroom mix, eggplant spinach, spaghetti sauce, etc. Make sure there is sauce on top. Cook for 30 minutes or until the sauce on top is thick. Don't burn. Cooking just makes everything kind of melt together. This came out great for me, and we are working on the leftovers. Pasta tastes great the next day.

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