Jen's Vegetable Lasagna Recipe

Name: Jen's Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles (9 noodles); 1 cup fresh mushrooms, chopped; 1 large onion, chopped (1 cup); 2 medium carrots, chopped (1 cup); 4 garlic cloves, minced; 2 tablespoons butter; 4 cups chopped broccoli (I chop very small for the kids and I don't use full amount); ¼ cup water (if needed); 1 (15 ounce) container ricotta cheese; 1 cup mozzarella cheese; ½ cup grated parmigiano-reggiano cheese; 2 eggs; ¼ cup parsley, chopped; ½ teaspoon dried thyme, crushed with fingers; ½ teaspoon dried marjoram, crushed with fingers; ¼ teaspoon pepper; 1 (30 1/2 ounce) jar meatless spaghetti sauce (I usually use more since we like it a little more saucey, or homemade sauce of your choice); ¼ cup grated parmigiano-reggiano cheese

Servings: persons

8 ounces lasagna noodles (9 noodles)
1 cup fresh mushrooms, chopped
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
4 garlic cloves, minced
2 tablespoons butter
4 cups chopped broccoli (I chop very small for the kids and I don't use full amount)
¼ cup water (if needed)
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese
½ cup grated parmigiano-reggiano cheese
2 eggs
¼ cup parsley, chopped
½ teaspoon dried thyme, crushed with fingers
½ teaspoon dried marjoram, crushed with fingers
¼ teaspoon pepper
1 (30 1/2 ounce) jar meatless spaghetti sauce (I usually use more since we like it a little more saucey, or homemade sauce of your choice)
¼ cup grated parmigiano-reggiano cheese

1
Cook lasagna noodles according to package directions; drain.
2
In large skillet cook onion, carrots, mushrooms and garlic in hot butter till tender; add broccoli and water, if needed.
3
Simmer about 5 minutes till broccoli is crisp-tender.
4
In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
5
In a 3 quart baking dish, evenly spread 1/2 cup of the spaghetti sauce.
6
Place 3 noodles over the sauce.
7
Layer with 1/2 of the cheese mixture, half of the veggie mixture, and 1 cup of the spaghetti sauce.
8
Repeat layers, ending with noodles.
9
Spoon the rest of the sauce over the top.
10
Sprinkle with 1/4 cup of parm.
11
cheese.
12
Cover and bake in a 375 degree oven for 20 minutes.
13
Uncover and back about another 10 minutes or until heated through.

816

kcal

Calories

Fat

104

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 18 ingredients. The key ingredients include: 8 ounces lasagna noodles (9 noodles), 1 cup fresh mushrooms, chopped, 1 large onion, chopped (1 cup), 2 medium carrots, chopped (1 cup), and more.

Yes, Jen's Vegetable Lasagna 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.

Jen's Vegetable Lasagna

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