Vegetable Lasagna Recipe

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Recipes.net Team Modified: September 22, 2020
Vegetable Lasagna Recipe

A nutritious meal that makes a lasagna out of your favorite vegetables. If you’re looking for a meal with less meat, this is a must-try recipe for you.

How To Make Vegetable Lasagna

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Using a variety of freshly cut vegetables, we've layered them with marinara sauce, lasagna noodles and a variety of cheeses to make it into this stunning and hearty dish.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves:

Ingredients

  • 12 lasagna noodles, uncooked
  • 2 medium carrots, sliced diagonally
  • 1 medium onion , sliced, cut in half and each half
  • 1 cup celery, thinly sliced fresh (or fennel)
  • 1 medium green bell pepper, seeded and sliced
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1 medium zucchini, sliced diagonally
  • ½ cup fresh spinach leaves
  • 1 cup fresh mushrooms, sliced
  • 15 oz Part-skim ricotta cheese
  • 1 egg
  • ½ cup Parmesan cheese, grated divided
  • 1 cup mozzarella cheese, shredded
  • ¼ cup fresh basil, chopped
  • 3 tbsp fresh parsley, chopped
  • 4 cups marinara sauce, jarred or homemade

Instructions

  1. Preheat oven to 400 degrees F. In a large pot of boiling, salted water, cook noodles until slightly chewy, about 8 minutes. Drain and carefully drape noodles over side of colander.

  2. Meanwhile, place carrots, onion, fennel and bell pepper in OvenWorks(tm) 2-qt. square casserole. Drizzle with olive oil; sprinkle with salt and pepper, then stir lightly.
  3. Microwave on high 6-8 minutes, until vegetables are barely fork tender.
  4. Add zucchini, spinach and mushrooms.
  5. Microwave 5 minutes more.
  6. Using a slotted spoon, remove vegetables from casserole to inverted casserole seal.
  7. In a small bowl, combine ricotta, egg, ¼ cup parmesan, basil and parsley.

  8. Spray casserole with nonstick cooking spray.
  9. Spoon about ½ cup sauce into bottom of casserole.

  10. Reserve ¼ cup mozzarella. Arrange 4 noodles overlapping in casserole, top with about ⅓ the vegetable mixture, ⅓ the ricotta mixture, 1 cup sauce, ¼ cup mozzarella, and 1 tbsp parmesan.

  11. Repeat, layering 2 more times, ending with sauce.

  12. Microwave on high for 12-15 minutes, until lasagna is bubbling at sides.

  13. Sprinkle top with remaining mozzarella, and bake in preheated oven 20 to 25 minutes until top is crusty.
  14. Cooking Time: 13-20 minutes.

Nutrition

  • Calcium: 455mg
  • Calories: 497kcal
  • Carbohydrates: 62g
  • Cholesterol: 70mg
  • Fat: 16g
  • Fiber: 6g
  • Iron: 4mg
  • Potassium: 1117mg
  • Protein: 27g
  • Saturated Fat: 8g
  • Sodium: 1244mg
  • Sugar: 13g
  • Vitamin A: 5269IU
  • Vitamin C: 40mg
Nutrition Disclaimer
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