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Vegetable Lasagna
4.5 from 6 votes

Vegetable Lasagna

Filled with a huge variety of healthy veggies and melty cheeses, this decadent Vegetable Lasagna will win the hearts of vegetarians and carnivores alike.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 Servings
Calories: 413 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 350°F, and finely chop the onion, garlic, carrots, bell peppers, mushrooms, and zucchini. Roughly chop the baby spinach.
  2. 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.
  3. 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.
  4. Whisk the ricotta, milk, ¼ teaspoon of salt, and pepper together in a bowl.
  5. 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.
  6. 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

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: 8 Servings

Amount Per Serving

Calories 413

% 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.