Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 of 1 lb. pkg. lasagna noodles (uncooked); 6 medium fresh tomatoes, cored and cut up; 1 c. grated carrots; 1/2 c. finely chopped onion; 2 tsp. basil leaves; 1 tsp. any salt-free herb seasoning; 1/4 tsp. garlic powder; 1/4 tsp. fennel seed; 1/8 tsp. pepper; 2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained; 3 c. chopped zucchini (about 4 medium); 2 c. sliced fresh mushrooms; 1 (15 oz.) container part-skim Ricotta cheese, whipped until smooth; 1/4 c. chopped fresh parsley; 1 c. shredded part-skim Mozzarella cheese; 1/4 c. grated Parmesan cheese

Servings: persons

1/2 of 1 lb. pkg. lasagna noodles (uncooked)
6 medium fresh tomatoes, cored and cut up
1 c. grated carrots
1/2 c. finely chopped onion
2 tsp. basil leaves
1 tsp. any salt-free herb seasoning
1/4 tsp. garlic powder
1/4 tsp. fennel seed
1/8 tsp. pepper
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
3 c. chopped zucchini (about 4 medium)
2 c. sliced fresh mushrooms
1 (15 oz.) container part-skim Ricotta cheese, whipped until smooth
1/4 c. chopped fresh parsley
1 c. shredded part-skim Mozzarella cheese
1/4 c. grated Parmesan cheese

1
Prepare lasagna noodles as package directs; drain.
2
In blender or food processor, process tomatoes until smooth.
3
In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes.
4
Spread about 3/4 cup of the tomato mixture in a 13 x 9-inch baking pan.
5
Layer one third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, Ricotta cheese, parsley, Mozzarella cheese and Parmesan cheese.
6
Repeat layering twice.
7
Cover; bake at 350u00b0 for 45 minutes.
8
Remove from oven; let stand 5 minutes before cutting.
9
Refrigerate leftovers.
10
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 16 ingredients. The key ingredients include: 1/2 of 1 lb. pkg. lasagna noodles (uncooked), 6 medium fresh tomatoes, cored and cut up, 1 c. grated carrots, 1/2 c. finely chopped onion, 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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