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 (32 ounce) container ricotta cheese; 4 cups shredded mozzarella cheese (separated); 5 ounces parmesan cheese, grated; 2 eggs; 1 tablespoon italian seasoning; 4 tablespoons minced garlic (separated); 2 tablespoons olive oil; 2 cups spinach, shredded; 4 large mushrooms, sliced; 2 zucchini, sliced in half moons; 2 yellow squash, sliced in half moons; 1 large carrot, diced; 1 cup frozen broccoli florets; 32 ounces prepared pasta sauce; 2 cups water; 1 (16 ounce) box lasagna noodles (uncooked)

Servings: persons

1 (32 ounce) container ricotta cheese
4 cups shredded mozzarella cheese (separated)
5 ounces parmesan cheese, grated
2 eggs
1 tablespoon italian seasoning
4 tablespoons minced garlic (separated)
2 tablespoons olive oil
2 cups spinach, shredded
4 large mushrooms, sliced
2 zucchini, sliced in half moons
2 yellow squash, sliced in half moons
1 large carrot, diced
1 cup frozen broccoli florets
32 ounces prepared pasta sauce
2 cups water
1 (16 ounce) box lasagna noodles (uncooked)

1
Preheat the oven to 375.
2
Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
3
In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
4
Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
5
In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
6
Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
7
Delicious with a crisp salad and italian bread on the side!

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 (32 ounce) container ricotta cheese, 4 cups shredded mozzarella cheese (separated), 5 ounces parmesan cheese, grated, 2 eggs, 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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