Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large green bell pepper, seeded and diced; 1 large red bell pepper, seeded and diced; 2 medium yellow squash, diced (about 2 cups); 2 medium zucchini, diced (about 2 cups); 1 medium eggplant, diced (about 2 cups); 1 small onion, diced (about 1 cup); 2 cups sliced mushrooms; 4 cloves garlic, minced; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; Salt and pepper; 2 cups shredded part-skim mozzarella; 1 15-oz. container fat-free ricotta; 1/2 cup grated Parmesan; 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry; 1 large egg, beaten; 2 24-oz. jars marinara sauce; 12 no-cook lasagna noodles

Servings: persons

2 tablespoons olive oil
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
2 medium yellow squash, diced (about 2 cups)
2 medium zucchini, diced (about 2 cups)
1 medium eggplant, diced (about 2 cups)
1 small onion, diced (about 1 cup)
2 cups sliced mushrooms
4 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper
2 cups shredded part-skim mozzarella
1 15-oz. container fat-free ricotta
1/2 cup grated Parmesan
1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
1 large egg, beaten
2 24-oz. jars marinara sauce
12 no-cook lasagna noodles

1
In a large skillet, warm oil over medium heat. Add peppers, squash, zucchini, eggplant, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes. Add garlic and saute 2 minutes longer. Transfer to a bowl, stir in herbs and season with salt and pepper.
2
In a bowl, combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, spinach and egg; mix well. Preheat oven to 350u00b0F. Line a large baking sheet with foil and mist a 9-by-13-inch baking dish with cooking spray.
3
Spread 1 cup sauce over bottom of baking dish. Place 4 noodles over sauce; do not allow noodles to overlap (break up noodles if necessary). Spread 1 cup sauce over noodles. Spread 1/2 ricotta mixture on top. Using a slotted spoon, spread 1/2 vegetable mixture on top. Repeat layers, ending with noodles. Spread remaining marinara on top of noodles; sprinkle with remaining mozzarella and Parmesan.
4
Lightly mist a large piece of foil with cooking spray and carefully cover dish with foil. Place dish on baking sheet and bake for 45 minutes. Remove foil and bake until cheese has melted and filling is bubbling, about 15 minutes longer. Remove lasagna from oven and let stand for at least 10 minutes before serving.

1552

kcal

Calories

Fat

241

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 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large green bell pepper, seeded and diced, 1 large red bell pepper, seeded and diced, 2 medium yellow squash, diced (about 2 cups), and more.

Yes, 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.

Vegetable Lasagna

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