Vegetable lasagna

Vegetable Lasagna

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Total Time

Ingredients

  • 1/4 cup olive oil
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, shredded
  • 1 small onion, chopped
  • 5 plum tomatoes, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 3 garlic cloves, minced
  • 1 can (12 ounces) tomato paste
  • 1 cup vegetable broth
  • 2 tablespoons brown sugar
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 lasagna noodles
  • 1 large egg, lightly beaten
  • 1 cup ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
  • Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
  • Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
  • Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts
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Made this today and everyone–husband, daughter, son-in-law, and granddaughter–loved it. Did not change anything except for adding a little Parmesan to the ricotta mixture. This is a keeper, and will be good as a Lenten meal.

Made this as is. It was delicious. Even my meat eating husband loved it. Will definitely make again.

Made this tonight and it was amazing! I did not have yellow squash so I doubled the zucchini and I don’t like mushrooms so I used green peppers in addition to the red. Other than that I made as directed. I will definitely make again and put in my meal rotation!

This was tasty and worth the work.

First time rating a recipe but this one was great. Makes a lot though for two people but freezes very well.

I made this for supper tonight with the abundance of vegetables from my garden. It was excellent! The only thing I did differently was use green pepper instead of mushrooms since I’m not a fan. My husband thought it was a nice change from traditional lasagna, which he loves.

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