Vegetable Lasagna
Prep Time 30 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 8
Baking Temp 350°F
Equipment
- 13x9-inch baking dish
- Nonstick cooking spray
- Large skillet
- Medium bowl
- Aluminum foil
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes
- 1 cup diced zucchini
- 8 ounces sliced mushrooms
- 8 ounces fresh spinach leaves
- 4 ounces carrot strips
- 1 24 oz jar pasta sauce
- 1 14.5 oz can diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley flakes
- ½ teaspoon ground black pepper
- 1 (15-ounce) container Ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese
- 12 oven-ready lasagna noodles
- 8 ounces shredded Mozzarella cheese
Instructions
For the vegetable Lasagna
- Preheat oven to 350oF. Spray 13x9-inch baking dish with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add onion and cook about 5 minutes. Add garlic, pepper flakes, zucchini, mushrooms, spinach and carrots. Cook, stirring occasionally about 5-8 minutes.
- Stir in the pasta sauce, diced tomatoes, Italian seasoning, parsley, and black pepper. Bring to a low simmer and cook about 5 minutes.
- In a medium bowl, mix the Ricotta cheese, eggs and Parmesan cheese.
- To assemble the lasagna, spread about 1 cup of vegetable mixture into the bottom of the prepared pan. Arrange 4 noodles lengthwise and side-by-side; use half of another noodle to cover the end.
- Spread half of the Ricotta cheese mixture over the noodles. Spoon 1/3 of vegetable mixture over the ricotta. Sprinkle half of the Mozzarella cheese over the vegetable mixture.
- Arrange another layer of noodles. Spread the other half of the Ricotta cheese mixture over the noodles, and spoon 1/3 of vegetable mixture over ricotta.
- Arrange a final layer of noodles, top with remaining vegetable mixture, and sprinkle remaining Mozzarella cheese on top.
- Cover with aluminum foil and bake 20 minutes. Uncover and bake an additional 20 minutes until bubbly and cheese is browned. Broil for 1-2 minutes for a deeper golden brown.
- Let rest 10 minutes before serving.
- Lasagna Layers:
- 1 cup vegetable mixture
- 1/3 noodles
- ½ Ricotta cheese
- 1/3 vegetable mixture
- ½ Mozzarella cheese
- 1/3 noodles
- ½ Ricotta cheese
- 1/3 vegetable mixture
- 1/3 noodles
- 1/3 vegetable mixture
- ½ Mozzarella cheese
- Helpful hints:
- Cooking for a smaller family? Make this according to the recipe, but bake half in an 8x8-inch baking dish and arrange the remaining ingredients in another 8x8-inch baking dish and freeze for later.
- To freeze, complete all steps except for baking. Wrap casserole dish in foil and seal in a 2-gallon freezer bag. To bake, thaw completely in the refrigerator and then bake according to recipe.
- Easily change up the vegetables in this recipe to fit the tastes of your family.
- You might also enjoy these Sweet Potato and Black Bean Quesadillas.
View More Dinner Recipes
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