Vegetable Lasagna
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 15 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
Description
This Vegetable Lasagna starts with a sauce made by sautéing onions, carrots, zucchini, yellow squash, red bell pepper, and spinach, which are seasoned and cooked until tender before adding marinara and tomato sauces to simmer. The filling combines ricotta cheese, eggs, Parmesan, and shredded mozzarella, seasoned with salt, pepper, and Italian herbs for creaminess and binding.
Lasagna noodles are cooked according to package directions and layered in a sprayed baking dish alternating with sauce and cheese mixture. The use of multiple cheeses provides richness and a melty texture. Baking at 375°F allows the flavors to meld, vegetables to soften further, and cheese to develop a golden topping.
This lasagna serves as a substantial vegetarian main dish balancing vegetable textures with creamy cheeses and tangy tomato sauce. It can be cut into portions and served as a comforting meal. Parsley added at the end lends a fresh note to the presentation.
Ingredients
For the sauce
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 3/4 cup carrot 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 spinach fresh baby leaves
- salt to taste
- black 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 egg
- 3/4 cup Parmesan Cheese grated
- 1 cup mozzarella cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For assembly
- 1 box lasagna noodles
- 2 cups mozzarella cheese shredded
- cooking spray
- 2 tablespoons parsley chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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