Veggie Lasagna Recipe

Name: Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 ounces) frozen sliced carrots; 1/4 cup finely chopped onion; 2 tablespoons butter; 1 cup ricotta cheese; 1/4 teaspoon each salt and pepper; 2 shallots, chopped; 1 tablespoon olive oil; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 cup ricotta cheese; 1 large egg; 1/4 teaspoon each salt and pepper; 1 medium eggplant, peeled and cut into 1/4-inch slices; 3 garlic cloves, minced; 6 tablespoons olive oil; 1/2 teaspoon salt; 2-1/2 cups marinara sauce; 12 lasagna noodles, cooked and drained; 1/4 cup minced fresh basil; 4 cups part-skim shredded mozzarella cheese; 3 cups grated Parmesan cheese

Servings: persons

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
1/4 teaspoon each salt and pepper
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

1
Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.
2
In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
3
Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
4
Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).
5
Cover and bake at 350u00b0 for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.

2449

kcal

Calories

Fat

270

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 20 ingredients. The key ingredients include: 1 package (16 ounces) frozen sliced carrots, 1/4 cup finely chopped onion, 2 tablespoons butter, 1 cup ricotta cheese, and more.

Yes, Veggie 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.

Veggie Lasagna

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