How to make it

  • Preheat the oven to 375°F.
  • Spray a non-stick covered pot with cooking spray.
  • Add onion, garlic and mushrooms and cook over medium-low heat until the onion is transparent and the mushrooms are soft, about 10-12 minutes.
  • Add tomatoes, basil, oregano, parsley and red pepper flakes/hot sauce.
  • Bring to a slow simmer, cover and cook while you prepare the rest of the ingredients.
  • Place ricotta in a large bowl.
  • Fold in grated zucchini and carrots.
  • Stir in egg substitute, grated mozzarella and finally Romano cheese.
  • Set aside.
  • Prepare an oven-proof dish by spreading 3 to 4 tablespoons of the tomato sauce on the bottom.
  • Place 3 lasagna noodles on the bottom.
  • Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of the sliced eggplant and 1/3 tomato sauce. Repeat making 3 layers, ending with tomato sauce.
  • Top with reserved mozzarella and Romano.
  • Cover the lasagna with aluminum foil that you tent to make sure it doesn't touch the cheese on top.
  • Crimp tightly around the edges of the pan.
  • Bake for 1 hour, uncovering the last 10 minutes.
  • Remove from oven and allow to sit for 10 minutes before cutting.

Reviews & Comments 3

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  • quaypocooks 9 years ago
    I love vegeterian lasagna.
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    " It was excellent "
    hungrybear ate it and said...
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    " It was excellent "
    tinadc ate it and said...
    It sounds deliciouis*****high 5
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