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Veggie Lasagna Recipe

Veggie Lasagna Recipe photo by Taste of Home

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No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance.

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Veggie Lasagna Recipe

Prep: 70 min. Bake: 1-1/4 hours + standing

Yield: 12 Servings

70 75 145

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
SPINACH LAYER:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 egg
1/4 teaspoon each salt and pepper
EGGPLANT LAYER:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups (16 ounces) part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

Directions

Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.
In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
Spread 1/2 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with four noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).
Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 496 calories, 27 g fat (13 g saturated fat), 77 mg cholesterol, 954 mg sodium, 37 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Veggie Lasagna in Country Woman January/February 2007, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Veggie Lasagna

Veggie Lasagna

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Reviewed on Jan. 03, 2012 by foodiemomma

Very well worth the time! I added some freshly minced garlic to the marinara sauce. I highly recommend this recipe.

Reviewed on Aug. 14, 2011 by karen091866

Absolutely delicious! I took a look @ the other Veggie Lasagna recipes & decided to add a red & orange bell pepper & fresh mushrooms to ours...AMAZING! Served it with some fresh garlic bread.. Mmmm! The whole family is looking forward to the leftovers!

Reviewed on Nov. 01, 2009 by magma137

This was very tasty. I wasn't able to process the carrot and spinach layers as I don't have a food processor, but I mashed the carrots really well with a potato masher and mixed the spinach up really well, too. I thought it was great! Does definitely fill the pan and the tummy :D My husband would like more tomato sauce it it, but I liked it as is.

Reviewed on Feb. 21, 2009 by ladyshelby

I normally don't use eggplant

but I would use spinach, broccoli, or even zuchinni