Vegetable Lasagna
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
12
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Calories
364 kcal
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Course
Main Course
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Cuisine
Italian
Vegetable Lasagna
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This vegetable lasagna is layers of noodles, veggies, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A vegetarian main course option that's perfect for feeding a crowd.
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Ingredients
For the sauce
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 3/4 cup carrots peeled and finely diced
- 1 cup zucchini finely diced
- 3/4 cup yellow squash finely diced
- 1 red bell pepper cored, seeded and finely diced
- 5 ounce bag fresh baby spinach leaves
- salt and pepper to taste
- 2 teaspoons garlic minced
- 24 ounce jar marinara sauce
- 8 ounce can tomato sauce
For the filling
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup shredded Mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
For assembly
- 1 box lasagna noodles
- 2 cups shredded Mozzarella cheese
- cooking spray
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes.
- Add the zucchini, yellow squash and red bell pepper to the pan. Cook for an additional 5-6 minutes or until vegetables are tender.
- Add the spinach to the pan. Cook, stirring occasionally, for 2-3 minutes or until spinach has wilted. Season the vegetables with salt and pepper to taste.
- Add the garlic, and cook for 30 seconds. Pour the marinara and tomato sauces into the pan, then bring to a simmer.
- Cook the sauce for 10 minutes.
- While the sauce is simmering, prepare the cheese filling.
- Place the ricotta, eggs, parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.
- Cook the lasagna noodles according to package directions.
- Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.
- Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/2 of the cheese mixture over the noodles.
- Top the cheese mixture with 1/3 of the vegetable sauce.
- Repeat the layers, ending with the vegetable sauce.
- Cover the lasagna with foil, then bake for 45 minutes.
- Uncover the lasagna, then add the remaining 2 cups for mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.
- Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
73mg
(24%)
Sodium
814mg
(34%)
Potassium
512mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2450IU
(49%)
Vitamin C
22mg
(24%)
Calcium
315mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 814mg | 34% |
| Potassium | 512mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 22mg | 24% |
| Calcium | 315mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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