Vegetable Lasagna
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8 Servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Italian
Vegetable Lasagna
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Filled with a huge variety of healthy veggies and melty cheeses, this decadent Vegetable Lasagna will win the hearts of vegetarians and carnivores alike.
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Ingredients
For The Vegetable Layer:
- 1 onion medium
- 2 cloves garlic crushed
- 3 carrot
- 3 orange bell pepper or 1 large pepper, small
- 1 red bell pepper
- 8 button mushrooms (if the mushrooms are large, use 6)
- 5 zucchini small
- 6 ounces baby spinach
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 8 lasagna sheets
For The Tomato Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 1 can diced tomatoes
- ¼ cup basil roughly chopped, fresh
- ½ teaspoon salt
For The Topping:
- 2 cups ricotta cheese low-fat
- ½ cup milk skim
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 2 cups mozzarella cheese grated
Instructions
- Preheat the oven to 350°F, and finely chop the onion, garlic, carrots, bell peppers, mushrooms, and zucchini. Roughly chop the baby spinach.
- In a pan over medium heat, add the olive oil, onions, and garlic and fry for 5 minutes. Add the rest of the chopped vegetables and the ¼ teaspoon of salt, and cook, tossing every few minutes until everything is soft. Set the cooked mixture aside.
- Add all the sauce ingredients to a pot and simmer on low for 10 minutes, until the sauce thickens. If the sauce is too thick, it won’t cook the lasagna sheets. Once it's slightly thickened, set it aside.
- Whisk the ricotta, milk, ¼ teaspoon of salt, and pepper together in a bowl.
- Build the layers in a large casserole dish or high-rimmed baking pan. Start with half the sautéed vegetables on the bottom of the dish, then half the tomato sauce, then add 4 pieces of lasagna sheets to form a single layer of pasta. You can break the lasagna sheets a bit to make them fit. Using more or fewer sheets is fine. Repeat these layers once more, starting with the rest of the vegetables. Pour your ricotta mix on top, and scatter the mozzarella on top of the ricotta mix.
- Place in the oven, and bake for 30 minutes, or until the cheese bubbles and browns on top.
Notes
- If your lasagna sheets are still a bit rigid, remember: they still need some liquid to cook in, like boiled pasta. So make sure that your tomato sauce still has some lovely liquid in it for the pasta AND to prevent your veggies from drying out.
- If your lasagna sheets are still a bit rigid, remember: they still need some liquid to cook in, like boiled pasta. So make sure that your tomato sauce still has some lovely liquid in it for the pasta AND to prevent your veggies from drying out.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
40g
(13%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
42mg
(14%)
Sodium
672mg
(28%)
Potassium
1016mg
(22%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
8483IU
(170%)
Vitamin C
112mg
(124%)
Calcium
414mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 672mg | 28% |
| Potassium | 1016mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 8483IU | 170% |
| Vitamin C | 112mg | 124% |
| Calcium | 414mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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