Meat Lover'S Vegetarian Lasagna Recipe

Name: Meat Lover'S Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles, cooked according to package directions; 1 (28 ounce) can tomato sauce; 1 (28 ounce) can diced tomatoes; 4 carrots, peeled and sliced; 1/2 lb mushroom, sliced; 1 small head of broccoli, broken into florets; 4 ounces marinated artichoke hearts, sliced; 1 lb part-skim ricotta cheese; 1 lb part-skim mozzarella cheese, shredded; 2 tablespoons parmesan cheese, finely shredded; 2 tablespoons dried parsley; 1 teaspoon rosemary, crushed; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon pepper; 1/8 teaspoon red pepper flakes; 6 garlic cloves; 1 tablespoon olive oil

Servings: persons

12 lasagna noodles, cooked according to package directions
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 carrots, peeled and sliced
1/2 lb mushroom, sliced
1 small head of broccoli, broken into florets
4 ounces marinated artichoke hearts, sliced
1 lb part-skim ricotta cheese
1 lb part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, finely shredded
2 tablespoons dried parsley
1 teaspoon rosemary, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
6 garlic cloves
1 tablespoon olive oil

1
Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
2
Saute garlic in olive oil until golden.
3
Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
4
Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
5
In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
6
Repeat with two more layers, finally topping with the parmesan.
7
Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
8
Preheat oven to 350.
9
Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.

1993

kcal

Calories

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 12 lasagna noodles, cooked according to package directions, 1 (28 ounce) can tomato sauce, 1 (28 ounce) can diced tomatoes, 4 carrots, peeled and sliced, and more.

Yes, Meat Lover'S Vegetarian 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.

That's it — enjoy your meal!

Meat Lover'S Vegetarian Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions