EASY 5 INGREDIENT VEGETABLE LASAGNA RECIPE - FOOD.COM
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
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
VEGETABLE LASAGNA RECIPE: HOW TO MAKE IT
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 23
Steps:
- 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 : Calories 432 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 48g carbohydrate (22g sugars, FiberContent 7g fiber), ProteinContent 20g protein.
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