Chunky Vegetable Lasagna
100 mins (prep 40, cooking 60)
21 ingredients
8-10 servings
From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires Veggie Marinara Sauce. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.

Categories:  pasta,-rice-and-grains , lasagna , main-dish , comfort-food , taste~mood , <-4-hours , vegetarian , pasta , time-to-make ,
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Serving Size (214.44 g)
Servings 8
Amount per Serving
Calories 472.6 Calories from Fat 132.93
% Daily Value *
Total Fat 14.77g 181.76%
Saturated Fat 9.33g 373.12%
Trans Fat 0.18g %
Cholesterol 76.77mg 204.71%
Sodium 1313.67mg 437.89%
Total Carbohydrate 34.53g 92.08%
Dietary Fiber 3.18 g 101.71%
Sugars 16.29 g %
Protein 51.1g 817.64%
Vitamin A 989.75IU% Vitamin C 3.36mg%
Calcium 1485.44mg% Iron 2.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white pepper, romano cheese, finely chopped parsley