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: 8 ounces lasagna noodles (9 noodles); ½ cup dried porcini mushrooms (1/2 ounce) or ½ cup dried shiitake mushroom (1/2 ounce); 1 cup boiling water; 1 large onion, chopped (1 cup); 1 large green pepper, chopped (1 cup); 2 medium carrots, chopped (1 cup); 4 garlic cloves, minced; 2 tablespoons margarine or 2 tablespoons butter; 4 cups chopped broccoli (flowerets and stems); 1 (15 ounce) container ricotta cheese; 1 cup shredded mozzarella cheese (4 ounces); ½ cup grated parmesan cheese or ½ cup romano cheese; 2 eggs; ¼ cup snipped parsley; ½ teaspoon dried thyme, crushed; ½ teaspoon dried marjoram, crushed; ¼ teaspoon pepper; 1 (30 1/2 ounce) jar meatless sauce; ¼ cup grated parmesan cheese or ¼ cup romano cheese

Servings: persons

8 ounces lasagna noodles (9 noodles)
½ cup dried porcini mushrooms (1/2 ounce) or ½ cup dried shiitake mushroom (1/2 ounce)
1 cup boiling water
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
4 garlic cloves, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups chopped broccoli (flowerets and stems)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
½ cup grated parmesan cheese or ½ cup romano cheese
2 eggs
¼ cup snipped parsley
½ teaspoon dried thyme, crushed
½ teaspoon dried marjoram, crushed
¼ teaspoon pepper
1 (30 1/2 ounce) jar meatless sauce
¼ cup grated parmesan cheese or ¼ cup romano cheese

1
Cook lasagna noodles according to package directions; drain.
2
Meanwhile, in a medium bowl combine dried mushrooms and boiling water- Let stand for 20 minutes.
3
Drain and squeeze mushrooms, reserving liquid.
4
Remove and discard mushroom stems.
5
Coarsely chop mushrooms- Set aside.
6
In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter till tender but not brown.
7
Add broccoli and 1/2 cup reserved mushroom liquid.
8
Bring to a boil; reduce heat- Cover and simmer about 5 minutes or till broccoli is just crisp-tender.
9
Stir in mushrooms.
10
In a medium bowl stir together Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
11
In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce.
12
Arrange 3 lasagna noodles over sauce.
13
Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce.
14
Repeat layers, ending with noodles.
15
Spoon remaining spaghetti sauce over the top.
16
Sprinkle with 1/2 cup Parmesan or Romano cheese.
17
Cover and bake at 375 degrees for 20 minutes.
18
Uncover and bake about 10 minutes more or till heated through- Makes 8 servings.

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 19 ingredients. The key ingredients include: 8 ounces lasagna noodles (9 noodles), ½ cup dried porcini mushrooms (1/2 ounce) or ½ cup dried shiitake mushroom (1/2 ounce), 1 cup boiling water, 1 large onion, chopped (1 cup), 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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