Garden Veggie Lasagna Recipe
- 2 medium zucchini, sliced diagonally 1/4-in. thick
- 2 cups fresh broccoli florets
- 2 large carrots, julienned
- 2 medium sweet red peppers, julienned
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups finely chopped baby portobello mushrooms
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (28 ounces each) crushed tomatoes
- 3 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/4 cups ricotta cheese
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup grated Parmesan cheese
- 1 Eggland's Best Egg, lightly beaten
- 2 teaspoons dried basil
- 12 no-cook lasagna noodles
- 3 cups (12 ounces) shredded Italian cheese blend
- Place the first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in baking pans. Bake at 425° for 10-15 minutes or until tender, stirring occasionally.
- Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes, stirring occasionally.
- In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
- Cover and bake at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Garden Veggie Lasagna(7)
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We aren't vegetarians by any means, but thought I would try it and it is delicious!! I'm going to recommend the recipe to my daughter-in-law who is vegetarian. It is time consuming, but well worth it!
This is a really good lasagna. I left out the mushrooms, but that was the only change I made.
I've tried making veg lasagna in the past with watery results. I'm guessing that roasting the veggies ahead of time helped draw out some of their moisture because this lasagna kept it's shape so well and was not watery at all. Chopping up mushrooms and mixing in with the sauce gave thickened and flavored it nicely. I strictly kept to the exact recipe on the first try. I'll add spinach next time.
This was fabulous! I also used cottage cheese instead, but otherwise followed the recipe and it was super yummy! Definitely will be making this again. My 4 and 2 year olds ate it up- a great way to get in some veggies!
I used cottage cheese because we don't like ricotta as well, and this was amazing!
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