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Veggie Lasagna

 Veggie Lasagna
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.
12 ServingsPrep: 70 min. Bake: 1-1/4 hours + standing

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

2 of 2

Veggie Lasagna (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.