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Vegetable Lasagna with no boil noodles
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Vegetable Lasagna with no boil noodles

 This vegetable lasagna is chock full of oven roasted vegetables, spinach and cheese. It uses no boil noodles which makes for an easy, simple lasagna!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 555 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 16 ounce box lasagna noodles no-boil
  • 3 cups your favorite pasta sauce (750ml jar or close)
  • 1 cup water
Vegetables
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 small zucchini diced small, green
  • 1 small zucchini diced small, yellow
  • 2 medium carrot diced small
  • 1 medium red pepper diced small
  • 1 cup mushroom sliced
  • 3 cups baby spinach
  • 2 cloves garlic minced
Ricotta Layer
  • one grams tub ricotta cheese
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • 2 tablespoons Parmesan Cheese
Topping
  • 3 cups mozzarella cheese

Instructions

    Cup of Yum
  1. Soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick.  Make sure that they are covered with water.
  2. Place the olive oil and onions into a large skillet. Fry until the onions are tender-crisp, then add in the other vegetables. Continue to cook until the vegetables are tender-crisp.
  3. Add in the spinach and cook until wilted. Remove the skillet from the heat.
  4. To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.
  5. Preheat your oven to 350 °F while you prepare the lasagna layers.
  6. Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9x13 pan pour and spread out 1/2 a cup of the sauce.
  7. Drain the noodles and then put your first layer on. Don't be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. 
  8. Add another half a cup of sauce on top. 
  9. Use 1/3 of your fried veggies on top of that sauce.
  10. Dab on a 1/3 of the ricotta mixture on top of those veggies.
  11. Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top. 
  12. Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender. 
  13. Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.
  14. Let it sit for 5-10 minutes, then slice and serve.

Notes

  • you need approximately 6 cups of vegetables (excluding the onion and spinach) for this lasagna, Mix and match as you see fit!  

Nutrition Information

Calories 555kcal (28%) Carbohydrates 70g (23%) Protein 30g (60%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 62mg (21%) Sodium 856mg (36%) Potassium 1029mg (22%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 10960IU (219%) Vitamin C 30.4mg (34%) Calcium 499mg (50%) Iron 7mg (39%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 555

% Daily Value*

Calories 555kcal 28%
Carbohydrates 70g 23%
Protein 30g 60%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 62mg 21%
Sodium 856mg 36%
Potassium 1029mg 22%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 10960IU 219%
Vitamin C 30.4mg 34%
Calcium 499mg 50%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.