Vegetable Lasagne Recipe

Name: Vegetable Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounce. lasagne noodles; 1 med. zucchini, thinly sliced; 1 1/2 teaspoon extra virgin olive oil; 1 med. onion, finely minced; 1 garlic clove, chopped; 1 (10 ounce.) pkg. frzn minced broccoli, thawed & well liquid removed; 3/4 c. low-fat ricotta cheese; 2 tbsp. grated Parmesan cheese; 1 tbsp. minced parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 c. tomato sauce; 2 ounce. low fat mozzarella cheese, coarsely grated

Servings: persons

8 ounce. lasagne noodles
1 med. zucchini, thinly sliced
1 1/2 teaspoon extra virgin olive oil
1 med. onion, finely minced
1 garlic clove, chopped
1 (10 ounce.) pkg. frzn minced broccoli, thawed & well liquid removed
3/4 c. low-fat ricotta cheese
2 tbsp. grated Parmesan cheese
1 tbsp. minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 c. tomato sauce
2 ounce. low fat mozzarella cheese, coarsely grated

1
Bring a large pot filled with salted water to a boil.
2
Add in lasagne noodles and cook till tender but still chewy, 7-10 min.
3
Drain and rinse under cool running water; drain well.
4
Either blanch zucchini in a large saucepan of boiling water for 2 min or possibly place in a microwaveable bowl with 3 Tbsp.
5
water, cover with plastic wrap and cook on high 1 minute.
6
Drain zucchini and set aside.
7
In a medium saucepan, heat extra virgin olive oil.
8
Add in onion and cook till softened but not brown, about 3 min.
9
Add in garlic and cook 1 minute longer.
10
Remove from heat.
11
Add in minced broccoli, ricotta, Parmesan, parsley, salt and pepper; blend well.
12
Mix in cooked zucchini.
13
Spread 2 Tbsp.
14
tomato sauce over bottom of a 9 x 9 x 2 inch baking pan.
15
Arrange a single layer of lasagne noodles over sauce.
16
Spread half of vegetable filling over noodles and spoon 1/2 of remaining tomato sauce over filling.
17
Make another layer with half of remaining noodles, all of remaining filling and half of remaining sauce.
18
Top with remaining noodles and sauce.
19
Sprinkle mozzarella cheese proportionately over top.
20
Preheat oven to 400 degrees.
21
Bake lasagne uncovered 30 min, or possibly slightly longer if chilled, till warm and bubbly.
22
Calories per serving: 258.

455

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 13 ingredients. The key ingredients include: 8 ounce. lasagne noodles, 1 med. zucchini, thinly sliced, 1 1/2 teaspoon extra virgin olive oil, 1 med. onion, finely minced, and more.

Yes, Vegetable Lasagne 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!