Easy Vegetable Lasagna Stack Recipe

Name: Easy Vegetable Lasagna Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces, weight Sliced Mushrooms; 1 whole Red Bell Pepper, Seeded And Sliced; 1/2 whole Yellow Onion, Sliced; 1- 1/2 cup Broccoli Florets; 1 whole Large Yellow Summer Squash, Chopped; 1/4 cups Fresh Basil, Chopped; 3 Tablespoons Olive Oil; ⅓ cups Balsamic Vinegar; 1/2 teaspoons Salt; 2 dashes Fresh Ground Black Pepper; 1/4 teaspoons Crushed Red Pepper; 2 teaspoons Olive Oil; 3 cloves Garlic, Finely Minced; 1- 1/2 cup Cauliflower Florets, Finely Chopped; 1/4 cups Water; 1 cup Baby Spinach Leaves, Chopped; 10 ounces, weight Part-skim Ricotta Cheese; ⅓ cups 2% Milk; 1/4 teaspoons Salt; ⅛ teaspoons Fresh Ground Black Pepper; 8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds; 1- 1/2 cup Marinara Sauce Of Choice, Warmed; 1 cup Shredded Part-skim Mozzarella Cheese

Servings: persons

10 ounces, weight Sliced Mushrooms
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Yellow Onion, Sliced
1- 1/2 cup Broccoli Florets
1 whole Large Yellow Summer Squash, Chopped
1/4 cups Fresh Basil, Chopped
3 Tablespoons Olive Oil
⅓ cups Balsamic Vinegar
1/2 teaspoons Salt
2 dashes Fresh Ground Black Pepper
1/4 teaspoons Crushed Red Pepper
2 teaspoons Olive Oil
3 cloves Garlic, Finely Minced
1- 1/2 cup Cauliflower Florets, Finely Chopped
1/4 cups Water
1 cup Baby Spinach Leaves, Chopped
10 ounces, weight Part-skim Ricotta Cheese
⅓ cups 2% Milk
1/4 teaspoons Salt
⅛ teaspoons Fresh Ground Black Pepper
8 whole Lasagna Noodles, Cooked According To Package Instruction For Al Dente, Sliced Into Thirds
1- 1/2 cup Marinara Sauce Of Choice, Warmed
1 cup Shredded Part-skim Mozzarella Cheese

1
For the vegetables: Preheat oven to 400 F. Toss all of the vegetable section ingredients together in a large glass baking dish.
2
Bake for 20-25 minutes, until vegetables are softened.
3
Remove from oven and set aside.
4
For the cheese filling: Heat olive oil in a large skillet over medium high heat.
5
Add garlic and cauliflower.
6
Saute for about 3 minutes, then add water.
7
Cook until cauliflower has softened, about 5 minutes.
8
Stir in spinach and continue to saute until wilted.
9
Add ricotta, milk, salt and pepper.
10
Mix well and remove from heat.
11
For serving: Place 1/2 cup vegetables on a plate and top with two noodle thirds, then top that with the 3 tablespoons of the cheese mixture, then 1-2 tablespoons of marinara sauce.
12
Repeat with as many layers as you like.
13
Then serve, topped with shredded part-skim mozzarella cheese, if desired.
14
Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber

1149

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 ounces, weight Sliced Mushrooms, 1 whole Red Bell Pepper, Seeded And Sliced, 1/2 whole Yellow Onion, Sliced, 1- 1/2 cup Broccoli Florets, and more.

Yes, Easy Vegetable Lasagna Stack falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Vegetable Lasagna Stack

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