5.0 from 3 votes
Vegetable Lasagna
Vegetable Lasagna is all veggie, all the time!
Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 35 mins
Servings: 8 -12 servings
Calories: 544 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 12 lasagna noodles boiled and drained
- 1/4 cup basil pesto sauce
- 8 oz mozzarella cheese
Marinara sauce layer
- 45 oz tomato sauce 3 15 oz cans
- 1 1/2 tbsp dried basil
- 1/2 tbsp dried oregano
- 1 tsp sugar
- 1-2 tsp black pepper
- 1/2 tsp salt optional depending on sodium content of tomato sauce and your taste
- cup Any sauteed veggies (I used 1 small sliced yellow squash 1 mushrooms, and 1 cup diced tomatoes)
- 2 cups sautéed spinach drained & chopped
Ricotta layer
- 15 oz Ricotta or Cottage Cheese
- 1 cup grated Parmesan cheese
- 2 tbsp dried parsley
Bread Crumb Topping
- 2 Tbsp melted butter
- 1 Tbsp Parmesan Cheese
- 1 Tbsp dried parsley
- 1 cup dried bread crumbs
Instructions
- Follow directions on pasta box to boil 12 lasagna noodles. Drain and let noodles sit in a cool water bath until ready to begin layering.
Cup of Yum
Marinara sauce layer
- Add all ingredients to a large saucepan. Heat over medium heat until it starts to simmer. Reduce heat and simmer for 10 minutes. Add salt and paper to taste.
Ricotta layer
- Combine all ingredients in a medium bowl, mixing until incorporated.
Bread Crumb Topping
- Combine all ingredients in a small bowl, mixing with a fork or your fingers until incorporated.
- Preheat oven to 350 degrees F.
- Using a 9x13 pan, start your layering. Begin by spreading about 1/2 cup of marinara sauce on bottom of pan. Add a layer of 3 noodles, laid side by side. Then, add 1/2 of remaining marinara sauce. Sprinkle on 1/3 mozzarella cheese, then dot 1/3 of ricotta layer all over. Layer 3 more noodles, and brush all the pesto on top of them. Sprinkle on another 1/3 mozzarella, and repeat dotting 1/3 ricotta. Layer 3 more noodles, the remaining marinara, mozzarella, and ricotta dots. Layer on the last 3 noodles, and top it all off with the bread crumb topping.
- Cover lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the cheese is brown and bubbling and beautiful.
Nutrition Information
Serving
275g
Calories
544kcal
(27%)
Carbohydrates
54g
(18%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
69mg
(23%)
Sodium
1612mg
(67%)
Potassium
809mg
(23%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2185IU
(44%)
Vitamin C
14mg
(16%)
Calcium
494mg
(49%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 544
% Daily Value*
| Serving | 275g | |
| Calories | 544kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 69mg | 23% |
| Sodium | 1612mg | 67% |
| Potassium | 809mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 14mg | 16% |
| Calcium | 494mg | 49% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.