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Vegetable Lasagna

 Vegetable Lasagna
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
6 ServingsPrep: 1 hour Bake: 30 min.

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

2 of 2

Vegetable Lasagna (continued)

Directions

  • 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.
  • 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.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.