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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
  • 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 large egg, lightly beaten
  • 1 cup ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning

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.
Nutrition Facts
1 piece: 432 calories, 19g fat (7g saturated fat), 68mg cholesterol, 857mg sodium, 48g carbohydrate (22g sugars, 7g fiber), 20g protein.

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Reviews

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Average Rating:
  • QueeNia
    Jun 2, 2020

    This was DELICIOUS!! We had a party of 6 and it was our main dish and we had we still had 2 pieces left. I'm hoping I can experience even more flavor tomorrow! I made some minor adjustments: I added broccoli, put mozzarella into the ricotta cheese and egg mixture, used cumin and rosemary.

  • terryben
    Jul 12, 2016

    Made this today and everyone--husband, daughter, son-in-law, and granddaughter--loved it. Did not change anything except for adding a little Parmesan to the ricotta mixture. This is a keeper, and will be good as a Lenten meal.

  • Bamster53
    Jul 7, 2016

    Made this as is. It was delicious. Even my meat eating husband loved it. Will definitely make again.

  • cathy.dean
    Mar 29, 2016

    Made this tonight and it was amazing! I did not have yellow squash so I doubled the zucchini and I don't like mushrooms so I used green peppers in addition to the red. Other than that I made as directed. I will definitely make again and put in my meal rotation!

  • jwagner2401
    Sep 9, 2013

    This was tasty and worth the work.

  • mcfulmer4429
    Sep 6, 2013

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

  • deckerroad
    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.

  • Cwaz23
    Aug 20, 2013

    No comment left

  • merileeswain
    Oct 15, 2012

    No comment left

  • Raquelkoser
    Nov 15, 2009

    No comment left