Vegetable Lasagna
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
12 servings
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Calories
292 kcal
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Course
Main Course
Vegetable Lasagna
Report
Use up extra vegetables with this delicious Vegetable Lasagna! Packed with layers of cheese, pasta sauce, and hidden veggies, it's a family favorite.
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Ingredients
- 1 pound lasagna sheets
- 3 teaspoons salt plus more to taste
- 2 tablespoons olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 (24-ounce) container baby bella mushrooms roughly chopped
- 2 (10-ounce) boxes frozen spinach cooked according to package directions and thoroughly drained
- 4 garlic cloves minced
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 teaspoons Italian seasoning
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 2 ½ cups grated low-moisture mozzarella cheese divided
- ¼ cup grated Parmesan cheese divided
Instructions
- Bring a large pot of water to a boil and line a sheet pan with parchment paper. Add 2 teaspoons of salt, then add lasagna sheets and cook until al dente. Drain lasagna sheets, then set overlapping on the prepared sheet pan so they don’t stick together.
- Add olive oil to a large pot and set over medium heat. Add onion, green pepper and mushrooms and cook for 12 to 15 minutes, or until the vegetables have softened and the mushrooms have released all of their moisture. Add the spinach, garlic, and remaining 1 teaspoon salt, and cook for 2 to 3 minutes more. Set vegetable mixture aside.
- In a medium bowl combine ricotta, egg, Italian seasoning, black pepper, and a pinch of salt.
- Preheat the oven to 375˚F. Add a very thin layer of marinara sauce into the bottom of a 9 by 13-inch baking dish. Add a layer of noodles, followed by about 1 ½ cups of the vegetable mixture, doing your best to smooth the veggies into a single layer. Dollop about ¾ cup of ricotta mixture on top of the veggies, smoothing it into a somewhat even layer. Add a thin layer of marinara on top of the ricotta mixture, then top with about ½ cup of mozzarella, and finally another layer of noodles. Repeat this process two more times so you have a total of three layers. Add remaining marinara sauce on top of the final layer of noodles, followed by remaining mozzarella and all of the grated parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly. Let rest for 15 minutes before cutting.
Equipments used:
Notes
- Storage: Let the vegetable cool to room temperature, then transfer it to an airtight container or cover the baking dish with foil. It will last in the fridge for about 5 days. To reheat, you can cook the lasagna in its baking dish at 350°F tented with foil and bake for about 20-25 minutes, or until heated through. Alternatively, you can reheat single portions in the microwave!
Nutrition Information
Show Details
Serving
1piece
Calories
292kcal
(15%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
31mg
(10%)
Sodium
1098mg
(46%)
Potassium
746mg
(21%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
6010IU
(120%)
Vitamin C
16mg
(18%)
Calcium
282mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 292kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 1098mg | 46% |
| Potassium | 746mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6010IU | 120% |
| Vitamin C | 16mg | 18% |
| Calcium | 282mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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