QUICK VEGGIE LASAGNA RECIPE RECIPES

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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

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 5 INGREDIENT VEGETABLE LASAGNA RECIPE - FOOD.COM



Easy 5 Ingredient Vegetable Lasagna Recipe - Food.com image

Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (28 ounce) jar pasta sauce (good quality and preferably natural)
8 ounces no-boil lasagna noodles
15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
3 cups lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
8 ounces part-skim mozzarella cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
  • Cover with a layer of noodles (3 or 4 noodles should be enough).
  • Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
  • Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
  • Spread 1/3 of the remaining pasta sauce over the cheese.
  • Spread 1/3 of the vegetables over the sauce.
  • Sprinkle 1/3 of the mozzarella over the veggies.
  • Repeat twice starting with the noodles and ending with the mozzarella.
  • Cover and bake until the noodles are tender (35 to 40 minutes).
  • Remove cover and bake 5 minutes until cheese starts to become golden.
  • Remove from oven and allow to stand for 5 minutes before cutting into squares.

Nutrition Facts : Calories 330.5, FatContent 16, SaturatedFatContent 8.6, CholesterolContent 50.6, SodiumContent 943.1, CarbohydrateContent 25.6, FiberContent 3.9, SugarContent 13.9, ProteinContent 20.4

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