Vegetable Lasagna Recipe
Vegetable Lasagna Recipe photo by Taste of Home

Vegetable Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 6 servings.
Originally published as Vegetable Lasagna in Taste of Home August/September 2003, p18

Nutritional Facts

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Vegetable Lasagna

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2013

"This was tasty and worth the work."

MY REVIEW
Reviewed Sep. 6, 2013

"First time rating a recipe but this one was great!!! Makes a lot though for two people but freezes very well."

MY REVIEW
Reviewed Aug. 23, 2013

"I made this for supper tonight with the abundance of vegetables from my garden. It was excellent! The only thing I did differently was use green pepper instead of mushrooms since I'm not a fan. My husband thought it was a nice change from traditional lasagna, which he loves."

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