Vegetable Lasagna Recipe

Vegetable Lasagna RecipePhoto by: Taste of Home Vegetable Lasagna Recipe Rating 5

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I cooked up this fresh-tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.—Sam Hunsaker, Lawrence, Kansas

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Vegetable Lasagna Recipe
  • Prep: 1 hour Bake: 30 min.
  • Yield: 4-6 Servings
    •
60 30 90

Ingredients

  • 5 plum tomatoes, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 medium carrot, shredded
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 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
  • 1 egg
  • 1 cup (8 ounces) ricotta cheese
  • 6 lasagna noodles, cooked and drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 2 teaspoons Italian seasoning

Directions

  • In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  • In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
  • Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 432 calories, 19 g fat (7 g saturated fat), 68 mg cholesterol, 857 mg sodium, 48 g carbohydrate, 7 g fiber, 20 g protein.

Originally published as Vegetable Lasagna in Taste of Home August/September 2003, p18

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Vegetable Lasagna Recipe

Vegetable Lasagna

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