ALL RECIPES VEGETABLE LASAGNA RECIPES

HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES

Hearty Vegetable Lasagna Recipe | Allrecipes image

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories World Cuisine European Italian

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

Steps:

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 462.5 calories, CarbohydrateContent 49.6 g, CholesterolContent 76.9 mg, FatContent 19.5 g, FiberContent 5.2 g, ProteinContent 23.2 g, SaturatedFatContent 8.8 g, SodiumContent 843.2 mg, SugarContent 13.8 g

EASY VEGETABLE LASAGNA | ALLRECIPES

Easy Vegetable Lasagna | Allrecipes image

Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1 large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
? cup grated Parmesan cheese

Steps:

In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 193.7 calories, CarbohydrateContent 18.7 g, CholesterolContent 41.4 mg, FatContent 7.8 g, FiberContent 3 g, ProteinContent 13.8 g, SaturatedFatContent 4.4 g, SodiumContent 476.5 mg, SugarContent 1.5 g

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