Nutritional Info

Nutrition Facts

Serving Size 1 (321g)

Calories 695
Calories from Fat 286 (41%)
Amount Per Serving %DIV
Total Fat 31.8g 49%
Saturated Fat 16.3g 82%
Monounsaturated Fat 11.5g
Polyunsaturated Fat 4g
Trans Fat 0.0g
Cholesterol 156.8mg 52%
Sodium 912.7mg 40%
Potassium 445.2mg 9%
Total Carbohydrate 48.9g 16%
Dietary Fiber 3.9g 16%
Sugars 4.8g
Protein 44.7g 89%

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Recipe Description
I serve this dish for my vegetarian friends and they love it!
Prep time
20 min
Cook time
1 hr 20 min
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  margarine
9   spinach lasagna noodles
1/2 Cup(c)  parmesan cheese, grated
2 Cup(c)  mozzarella cheese
15 Ounce(oz)  ricotta cheese
1/2 Cup(c)  fresh parsley, chopped
3 Cup(c)  milk
2   eggs
1/4 Cup(c)  flour
1 Teaspoon(t)  lemon juice
2 Clove(clv)  garlic, minced
1   carrot, shredded
1   fresh mushrooms, sliced


Cook lasagna noodles according to package directions; drain and rinse in hot water.

In a large saucepan melt the margarine.

Add mushrooms, carrots, garlic and lemon juice. Saute until tender, about 5 minutes.

Add eggs, flour and milk.

Cook over medium-high heat until mixture thickens and boils.

Stir in 1/3 cup parsley.

Preheat oven to 325 degrees.

Spread 1/2 cup sauce in ungreased baking dish.

Layer with noodles, ricotta, mozzarella, sauce and parmesan cheese.

Top with parmesan cheese and parsley and bake for 45 minutes at 325 degrees.

Additional notes

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Vegetable Lasagna
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