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Veggie Lasagna

Name: Veggie Lasagna
Prep time: 1 h 10 min
Cook time: 1 h 15 min
Total time: 2 h 25 min
Yield: 12 servings.
Cuisine: Europe, Italian
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

7 reviews

Contest Winner

Test Kitchen Approved

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

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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

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 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.
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.

Nutrition Facts

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

Veggie Lasagna

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Makes

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Ingredients

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