Vegetable Lasagna Recipe

Name: Vegetable Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles (about 8 ounce.); 1/4 c. oil, divided; 3 med. onions, coarsely minced; 4 cloves garlic, chopped; 3 green peppers, coarsely minced; 3 red peppers, coarsely minced; 3 tbsp. cornstarch; 1 can (13 3/4 or possibly 14 1/2 ounce.) chicken broth; 1 3/4 c. skim lowfat milk; 1 container (15 ounce.) part skim ricotta cheese; 1 pkg. (10 ounce.) frzn minced spinach or possibly broccoli, thawed and well liquid removed; 3 tbsp. minced fresh basil; 3/4 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon pepper; 1 c. shredded part skim Mozzarella cheese

Servings: persons

9 lasagna noodles (about 8 ounce.)
1/4 c. oil, divided
3 med. onions, coarsely minced
4 cloves garlic, chopped
3 green peppers, coarsely minced
3 red peppers, coarsely minced
3 tbsp. cornstarch
1 can (13 3/4 or possibly 14 1/2 ounce.) chicken broth
1 3/4 c. skim lowfat milk
1 container (15 ounce.) part skim ricotta cheese
1 pkg. (10 ounce.) frzn minced spinach or possibly broccoli, thawed and well liquid removed
3 tbsp. minced fresh basil
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1 c. shredded part skim Mozzarella cheese

1
Cook lasagna noodles according to package directions; rinse with cool water and drain.
2
In 6 qt Dutch oven heat 2 Tbsp.
3
corn oil over medium heat.
4
Add in onions and garlic.
5
Saute/fry 10 min or possibly till golden brown; remove.
6
Heat remaining corn oil in Dutch oven.
7
Add in peppers; saute/fry 5 min.
8
In bowl, mix cornstarch and chicken broth till smooth; stir into peppers.
9
Add in lowfat milk.
10
Stirring constantly, bring to boil over medium heat and boil 1 minute.
11
Remove from heat; add in onions.
12
In bowl combine ricotta, spinach, basil, salt, nutmeg and pepper.
13
Spoon 1 1/2 c. sauce into 13x9x2 inch baking dish.
14
Top with 1/3 of the noodles and 1/2 of the spinach mix.
15
Repeat, beginning with sauce.
16
Then top with remaining noodles and sauce.
17
Sprinkle Mozzarella over top.
18
Bake in 350 degree F. oven 20 to 25 min or possibly till heated.

1551

kcal

Calories

Fat

206

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 16 ingredients. The key ingredients include: 9 lasagna noodles (about 8 ounce.), 1/4 c. oil, divided, 3 med. onions, coarsely minced, 4 cloves garlic, chopped, and more.

Yes, Vegetable Lasagna Recipe 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!