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Veggie Lasagna Recipe
Veggie Lasagna Recipe photo by Taste of Home

Veggie Lasagna Recipe

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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.
TOTAL TIME: Prep: 70 min. Bake: 1-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 70 min. Bake: 1-1/4 hours + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Originally published as Veggie Lasagna in Country Woman January/February 2007, p27

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.

Full-Bodied White Wine

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

Reviews for Veggie Lasagna

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 11, 2014

"I made this last night for dinner and it turned out great. I enjoyed it and my boys enjoyed it.....my mom tasted it and she loved it; and she's a tough critic :)). The only thing I'm gonna do different the next time I make this is NOT puree the spinach......it didn't look too appealing pureed."

MY REVIEW
Reviewed Jul. 31, 2013

"This is my favorite lasagna recipe. It's a bit of work but it's not hard to make. It is just as rich and flavorful as any meat based lasagna, in my opinion it's even tastier than any meat lasagna I've had. Try this recipe."

MY REVIEW
Reviewed Jan. 3, 2012

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

MY REVIEW
Reviewed Aug. 14, 2011

"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!"

MY REVIEW
Reviewed Nov. 1, 2009

"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."

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