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Veggie Lasagna

Total Time

Prep: 70 min. Bake: 1-1/4 hours + standing

Makes

12 servings

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. —Mary Jane Jones, Williamstown, West Virginia
Veggie Lasagna Recipe photo by Taste of Home

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 large 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 part-skim shredded mozzarella cheese
  • 3 cups grated Parmesan cheese

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 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 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.

Nutrition Facts

1 piece: 496 calories, 27g fat (13g saturated fat), 77mg cholesterol, 954mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 29g protein.

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