Quick and Easy Vegetable Lasagna
User Reviews
5.0
123 reviews
Excellent
Quick and Easy Vegetable Lasagna
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A light and fresh, comforting casserole that's ready with just 20 minutes of prep!
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Ingredients
- 2 teaspoons olive oil
- 8 ounces sliced mushrooms
- 1 medium zucchini, diced
- 1 sweet bell pepper (any color), seeded and diced
- 1 small onion, diced
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
- 2 ¼ cups grated mozzarella cheese, divided
- ½ cup Grated parmesan cheese, divided
- 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
- 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley or basil
Instructions
- Preheat oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes). Season with salt and pepper to taste. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
- When the vegetables are done cooking, stir the marinara sauce into the skillet. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
- Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving. Garnish with chopped fresh herbs if desired.
Equipments used:
Notes
- Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
- How to Bake from Frozen: If you're baking the casserole frozen (directly from the freezer), bake the dish covered in a 400°F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes, or until the pasta is tender and the dish is heated through.
- How to Store: Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
- How to Reheat: Cover the lasagna loosely with foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.
Nutrition Information
Show Details
Serving
1/8 of recipe
Calories
273kcal
(14%)
Carbohydrates
12g
(4%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
70mg
(23%)
Sodium
806mg
(34%)
Potassium
589mg
(17%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1095IU
(22%)
Vitamin C
26mg
(29%)
Calcium
438mg
(44%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8large servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 273kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 70mg | 23% |
| Sodium | 806mg | 34% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 26mg | 29% |
| Calcium | 438mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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