Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) pkg. lasagna noodles, cooked and drained; 1 (15 oz.) container Ricotta cheese; 1/2 c. grated Parmesan cheese; 1/4 c. chopped parsley; 2 tsp. minced garlic; 1/2 c. chopped onion; 4 1/2 c. meatless spaghetti sauce; 4 c. (5 oz.) spinach, tightly packed; 1 tsp. salt; 1/2 tsp. black pepper; 1 c. diced carrots; 1 c. sliced bell pepper; 1 c. chopped celery; 1 c. water; 8 oz. grated Mozzarella cheese; 2 (8 oz.) cans water chestnuts, drained; 8 oz. Cheddar cheese, grated

Servings: persons

1 (16 oz.) pkg. lasagna noodles, cooked and drained
1 (15 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
2 tsp. minced garlic
1/2 c. chopped onion
4 1/2 c. meatless spaghetti sauce
4 c. (5 oz.) spinach, tightly packed
1 tsp. salt
1/2 tsp. black pepper
1 c. diced carrots
1 c. sliced bell pepper
1 c. chopped celery
1 c. water
8 oz. grated Mozzarella cheese
2 (8 oz.) cans water chestnuts, drained
8 oz. Cheddar cheese, grated

1
Cook lasagna; set aside.
2
In medium bowl, mix Ricotta, Parmesan, parsley, basil, garlic, salt and pepper; set aside. Place carrots, bell pepper, celery, onion and water in medium saucepan.
3
Cover; cook over medium heat for 5 minutes, or until tender.
4
Drain and set aside.
5
Preheat oven to 350u00b0.
6
Spread 1/2 cup sauce on bottom of 9 x 13 x 3-inch deep pan.
7
Place 4 lasagna noodles in pan, overlapping slightly.
8
Spread 2/3 cup of Ricotta cheese mixture evenly over noodles.
9
Spread 1 cup of sauce over cheese, then add 1 cup vegetables, 1/2 cup Mozzarella cheese, 1 1/3 cups spinach leaves, 1/2 cup water chestnuts and 1/2 cup Cheddar cheese.
10
Top this layer with 4 more lasagna noodles.

782

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1 (16 oz.) pkg. lasagna noodles, cooked and drained, 1 (15 oz.) container Ricotta cheese, 1/2 c. grated Parmesan cheese, 1/4 c. chopped parsley, 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.

That's it — enjoy your meal!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions