Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onion; 1 cup chopped green bell pepper; 3/4 cup chopped celery; 3 garlic cloves, minced; Cooking spray; 2 1/2 cups coarsely chopped zucchini; 2 cups peeled, chopped tomato; 2 cups sliced fresh mushrooms; 3/4 cup shredded carrot; 2 tablespoons red wine vinegar; 1 tablespoon dried Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 (8-ounce) cans no-salt-added tomato sauce; 1 (6-ounce) can no-salt-added tomato paste; 2 cups part-skim ricotta cheese; 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided; 6 cooked lasagna noodles (cooked without salt or fat); 2 tablespoons grated Parmesan cheese

Servings: persons

1 1/2 cups chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
3 garlic cloves, minced
Cooking spray
2 1/2 cups coarsely chopped zucchini
2 cups peeled, chopped tomato
2 cups sliced fresh mushrooms
3/4 cup shredded carrot
2 tablespoons red wine vinegar
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
2 cups part-skim ricotta cheese
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
6 cooked lasagna noodles (cooked without salt or fat)
2 tablespoons grated Parmesan cheese

1
Saute first 4 ingredients in a Dutch oven coated with cooking spray over medium-high heat until tender. Stir in zucchini and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat.
2
Preheat oven to 350u00b0.
3
Combine ricotta cheese and 3/4 cup mozzarella cheese. Spoon 2 cups vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Place 3 noodles lengthwise in a single layer over vegetable mixture; top with half of ricotta cheese mixture. Repeat layers, ending with vegetable mixture. Cover and bake at 350u00b0 for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 8 to 10 additional minutes or until cheeses melt. Let stand 10 minutes before serving.

1177

kcal

Calories

Fat

175

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 cups chopped onion, 1 cup chopped green bell pepper, 3/4 cup chopped celery, 3 garlic cloves, minced, 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

How did you like this recipe?

Frequently Asked Questions