Veggie Lasagna

It’s time again to take advantage of the new harvest.
Lasagna is always a standby comfort food and a most convenient food for entertaining. This vegetarian version will be anchored with slices of seasonal eggplant and fresh spinach. I prefer whole-wheat lasagna noodles and homemade marinara sauce for this recipe

Make Quark this morning: (This thick version of yogurt assembles in 5 minutes and needs 3 hours to drain.)
Place #4 coffee filter in a strainer over a medium-size bowl. Spoon 2 C. plain, nonfat yogurt into the filter. Let stand for 3 hours. Store the whey (clear liquid) in a container in the fridge. Use the whey tomorrow in the Gazpacho.

Grocery List: Veggie Lasagna
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Sunday, Veggie Lasagna


garlic (if needed)

1 yellow onion 

1 large bunch fresh spinach leaves or one 6 oz.  bag of spinach 

1 head leaf lettuce

1 cucumber

1 eggplant 

9 oz. crimini mushrooms

1 pint cherry tomatoes

1 lemon

Canned/Dried Foods

Whole wheat lasagna noodles

one 15 oz. can no salt chopped tomatoes

one 15 oz. can regular tomato sauce

low sodium vegetable broth (if needed)

balsamic vinegar (if needed)

oregano leaves (if needed)

basil leaves (if needed)

ground nutmeg (if needed)

red wine to cook with (if needed)

No Frozen Foods or Meat Today

Chilled Food/Dairy

plain, nonfat yogurt

 eggs (if needed)

shredded mozzarella

shredded Parmesan

1 pint Ricotta Cheese

Nutritional Value: Veggie Lasagna

Veggie Lasagne

Nutritional Analysis
Per Serving
Calories: 650
Protein: 27 g
Carbohydrates: 73 g
Total Fat: 27 g
(Saturated Fat: 5 g
Dietary Fiber: 13 g
Cholesterol: 45 mg
Sodium: 280 mg 
% calories from fat: 39.9 %

1 Serving equals 1 square of lasagna (one seventh of the pan – or 15 oz.) plus a complete side salad with dressing.