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 large onion, chopped; 2 cloves garlic, minced; 1 medium eggplant, diced; 1/4 lb. mushrooms, sliced; 5 Tbsp. oil; 1 (1 lb.) can tomatoes; 1 (8 oz.) can tomato sauce; 1/2 c. dry red wine (optional); 1 tsp. salt; 1 medium carrot, shredded; 1/4 c. chopped parsley; 2 tsp. oregano; 1 tsp. basil; 1/4 tsp. pepper; 9 wide lasagna noodles; 2 c. Ricotta cheese (1 lb.); 8 oz. sliced Mozzarella; 1 1/4 c. Parmesan cheese

Servings: persons

1 large onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
1/4 lb. mushrooms, sliced
5 Tbsp. oil
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine (optional)
1 tsp. salt
1 medium carrot, shredded
1/4 c. chopped parsley
2 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
9 wide lasagna noodles
2 c. Ricotta cheese (1 lb.)
8 oz. sliced Mozzarella
1 1/4 c. Parmesan cheese

1
I
2
large
3
frypan,
4
cook
5
onion,
6
garlic,
7
eggplant
8
and mushrooms in
9
hot oil for 15 minutes. Stir occasionally.
10
Stir in tomatoes,
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tomato
12
sauce,
13
wine, carrot, parsley, oregano, basil, salt and pepper.
14
Bring to boil and cook over high heat to reduce sauce to 5 cups.
15
Add Ricotta.

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 18 ingredients. The key ingredients include: 1 large onion, chopped, 2 cloves garlic, minced, 1 medium eggplant, diced, 1/4 lb. mushrooms, sliced, 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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