Vegetable Lasagna Recipe Recipe

Name: Vegetable Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow neck squash; 4 summer squash; 3 zucchini; 1 eggplant; 1 onion, sliced; 1 clove garlic, chopped; 1/2 pound Cheddar cheese, sliced; 1/2 pound Swiss cheese, sliced; 1 jar Ragu sugar-free spaghetti sauce; 8 ounce. Kefer cheese (from health food store); Parmesan cheese

Servings: persons

2 yellow neck squash
4 summer squash
3 zucchini
1 eggplant
1 onion, sliced
1 clove garlic, chopped
1/2 pound Cheddar cheese, sliced
1/2 pound Swiss cheese, sliced
1 jar Ragu sugar-free spaghetti sauce
8 ounce. Kefer cheese (from health food store)
Parmesan cheese

1
Slice all squash diagonally.
2
Peel eggplant and place on paper towel for 30 min to drain.
3
Place layer of eggplant in bottom of dish.
4
Add in layer of Cheddar cheese and sauce.
5
Next, put a layer of zucchini, then Swiss cheese and sauce.
6
Next, layer yellow squash and summer squash, onion, garlic and another layer of Swiss and Cheddar cheese mixed.
7
Cover with a generous amount of spaghetti sauce and sprinkle Parmesan cheese on top.
8
Bake in 400 degree oven approximately 1 hour.
9
Serve with garlic bread sticks.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 yellow neck squash, 4 summer squash, 3 zucchini, 1 eggplant, and more.

Yes, Vegetable Lasagna Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagna Recipe

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