Servings
Font
Back
0 from 6 votes

Vegetarian Lasagna

Who says you need to have meat when preparing a delicious lasagna? Enjoy this meatless vegetarian lasagna loaded with carrot, zucchini, bell pepper, and a trio of cheeses.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 8 people
Calories: 570 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 12 lasagna noodles
  • 3 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrot, chopped
  • 1 medium red bell pepper, chopped
  • 2 medium zucchini, chopped
  • 2 tbsp basil leaves, chopped
  • salt to taste
  • 1 tsp ground pepper
  • 1/2 tsp crushed red chili 
  • 1 tsp dried Italian seasonings
  • 28 oz can crushed tomatoes
  • 15 oz ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese, shredded
  • 3 1/2 cup mozzarella cheese, shredded

Instructions

    Cup of Yum
  1. Preheat the oven 350 degree F. Grease a 9X13 inch casserole dish.
  2. In a large pot bring water to boil, add a tablespoon of oil and salt. Cook the lasagna noodles according to the package instructions. Drain and keep the cooked noodles aside.
  3. Heat a wide pan with remaining olive oil. Add the onion and garlic and cook until the onions turn translucent.
  4. Add in the veggies one by one; carrots, bell peppers, and zucchini. Cook for 4-5 minutes. Add the spices; red chili, pepper, Italian seasonings, basil, and salt.
  5. Stir in the crushed tomatoes and cook until the liquid is thickened with the veggies for about 5-7 minutes on a medium-low flame.
  6. Meanwhile, in a medium bowl, combine the ricotta cheese, egg, salt, and pepper and keep it ready.
  7. Add a ¼ cup of vegetable sauce mixture to the greased baking dish. Arrange a layer of cooked lasagna noodles above the saucy mixture. 
  8. Layer ⅓ portion of veggie saucy above the noodles followed by ½ the portion of prepared ricotta mixture. Spread a layer of parmesan and mozzarella cheese and arrange the lasagna noodles again and repeat the same layerings.
  9. In the final layer add the noodles, vegetable saucy mixture, and cheese. 
  10. Cover the casserole with aluminum foil. Bake the lasagna for 20 minutes and remove the foil and bake further for 15 minutes.
  11. Broil for 2 more minutes to get the crusty golden top.
  12. Slice and serve the lasagna while it is still warm.

Nutrition Information

Serving 1serving Calories 570kcal (29%) Carbohydrates 48g (16%) Protein 31g (62%) Fat 29g (45%) Saturated Fat 14g (70%) Cholesterol 118mg (39%) Sodium 708mg (30%) Potassium 736mg (21%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4086IU (82%) Vitamin C 39mg (43%) Calcium 566mg (57%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 570

% Daily Value*

Serving 1serving
Calories 570kcal 29%
Carbohydrates 48g 16%
Protein 31g 62%
Fat 29g 45%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 708mg 30%
Potassium 736mg 16%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 4086IU 82%
Vitamin C 39mg 43%
Calcium 566mg 57%
Iron 3mg 17%

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