Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 quart canned tomato; 1 quart tomato sauce; 2 large onions, chopped; 2 garlic cloves, minced; 34 lb sliced mushrooms; 5 carrots, grated; 5 ounces parmesan cheese, grated; 1 teaspoon italian seasoning; ⅛ teaspoon black pepper; 1 lb lasagna noodle; 2 lbs cottage cheese; 1 lb mozzarella cheese, grated; 2 green peppers, chopped; 1 ½ tablespoons olive oil

Servings: persons

1 quart canned tomato
1 quart tomato sauce
2 large onions, chopped
2 garlic cloves, minced
34 lb sliced mushrooms
5 carrots, grated
5 ounces parmesan cheese, grated
1 teaspoon italian seasoning
⅛ teaspoon black pepper
1 lb lasagna noodle
2 lbs cottage cheese
1 lb mozzarella cheese, grated
2 green peppers, chopped
1 ½ tablespoons olive oil

1
Boil noodles just until tender.
2
Drain.
3
Set aside.
4
Saute vegetables in oil til tender.
5
Add tomatoes, sauce, spices.
6
Simmer 10 to 15 Minutes.
7
Spoon half of sauce into lasagna baking pan, cover with noodles.
8
Spoon on a layer of 1/3 cottage cheese, sprinkle some mozzarella on top.
9
Add remaining tomato mixture, cover with noodles.
10
Layer cottage cheese and mozzarella.
11
Layer remaining Noodles and cheeses.
12
Top with Parmesan and bake 1 hour at 325 degrees.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 quart canned tomato, 1 quart tomato sauce, 2 large onions, chopped, 2 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

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