Ingredient List
For the vegetable Lasagna :
  • 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 ounce) jar pasta sauce
  • 1 (14.5 ounce) 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 13×9-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:

    1. Cooking for a smaller family? Make this according to the recipe, but bake half in an 8×8-inch baking dish and arrange the remaining ingredients in another 8×8-inch baking dish and freeze for later.
    2. 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.
    3. Easily change up the vegetables in this recipe to fit the tastes of your family.
  • Image: Vegetable Lasagna.

    You might also enjoy these Sweet Potato and Black Bean Quesadillas.

Instructions
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