Easy Vegetable Lasagna Recipe

4.5 2 3
Easy Vegetable Lasagna Recipe
Easy Vegetable Lasagna Recipe photo by Taste of Home
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Easy Vegetable Lasagna Recipe

Read Reviews
4.5 2 3
Publisher Photo
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + standing

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 can (28 ounces) tomato puree
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • ROASTED VEGETABLES:
  • 4 cups sliced zucchini
  • 3 cups sliced fresh mushrooms
  • 2 medium green peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 lasagna noodles, cooked, rinsed and drained
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Parmesan cheese

Directions

In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown.
Spread 1/2 cup of the sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Roasted Vegetable Lasagna in Country Woman October/November 2008, p37

Nutritional Facts

1 piece: 235 calories, 9g fat (5g saturated fat), 27mg cholesterol, 497mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1/2 starch.

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 can (28 ounces) tomato puree
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • ROASTED VEGETABLES:
  • 4 cups sliced zucchini
  • 3 cups sliced fresh mushrooms
  • 2 medium green peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 lasagna noodles, cooked, rinsed and drained
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Parmesan cheese
  1. In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
  2. Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown.
  3. Spread 1/2 cup of the sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
  4. Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Roasted Vegetable Lasagna in Country Woman October/November 2008, p37

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MY REVIEW
Janadele User ID: 7087902 75897
Reviewed Sep. 25, 2013

"This is a wonderful recipe for vegetarians. The only thing I did different I added a can of small diced tomatoes with basil/garlic/oregano along with the tomato puree and tomato sauce. The tomato puree can was not 28 oz. so that is why I added the other can of small diced tomatoes . It has a wonderful aroma when baking and tastes great."

MY REVIEW
rayeellen User ID: 602940 67344
Reviewed Aug. 20, 2013

"I'm not sure why it only had three stars. It was delicious. It smelled divine and made the house smell divine. I handed the recipe to my three dinner guests because they loved it too. Made no changes but next time I'm going to change up the vegetables. Any vegetable that roasts well will do. I think I'll try cauliflower for half the zucchini. Can't wait. My sister suggested eggplant, which I don't care for but she's trying that next week."

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