Quick and Easy Vegetable Lasagna
User Reviews
5
Quick and Easy Vegetable Lasagna
Description
This lasagna starts with an olive oil sauté of mushrooms, zucchini, bell peppers, onions, and garlic until just tender, seasoned lightly with salt and pepper. The vegetables are combined with marinara sauce and layered in a baking dish alongside a blend of ricotta, fresh herbs, beaten egg, and part of the mozzarella and Parmesan cheeses.
The layering repeats twice more, with finished layers topped with the remaining mozzarella and Parmesan to create a golden crust when baked. The assembly is covered with foil and baked at 400°F initially, then uncovered for the final minutes for browning and bubbling.
This dish is suitable for a wholesome vegetarian main course or side and can be garnished with fresh parsley and basil for color and aroma. The tender vegetable and rich cheese layers offer a satisfying textural balance.
The lasagna can be assembled ahead and refrigerated or frozen, then baked from chilled or frozen states with adjusted baking times. Leftovers keep well in the refrigerator for several days and can be reheated in the oven or microwave.
Ingredients
- 2 teaspoons olive oil
- 8 ounces mushroom sliced
- 1 medium zucchini diced
- 1 Sweet Bell Pepper seeded and diced, any color
- 1 small onion diced
- 1 tablespoon garlic about 3 cloves, minced, fresh
- 1 large egg beaten
- 2 tablespoons parsley or 2 teaspoons dried parsley flakes, chopped, fresh
- 2 tablespoons basil or 2 teaspoons dried basil, chopped, fresh
- 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
- 2 ¼ cups mozzarella cheese divided, grated
- ½ cup Parmesan Cheese divided, grated
- 24 ounces marinara sauce store-bought or homemade; 2 ½ cups
- 9 lasagna noodles or as many noodles as needed to fit your dish, oven-ready, no-boil
- kosher salt to taste
- ground black pepper to taste
- parsley chopped; optional garnish
- basil chopped; optional garnish
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.
Notes
- Lasagna can be assembled in advance and refrigerated up to 48 hours or frozen for up to 3 months before baking.
- Bake from frozen covered at 400°F for 1 hour, then uncovered for 10 minutes, ensuring noodles are tender and cheese is bubbly.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat covered loosely with foil in a 350°F oven for about 30 minutes or microwave individual slices until warm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
