vegetable lasagna
Print Recipe
5 from 1 vote

Vegetable Lasagna

A delicious hearty lasagna made with layers of fresh vegetables and lots of cheese!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entree
Cuisine: Italian American
Keyword: Vegetable Lasagna, Vegetarian Lasagna
Servings: 8 servings
Calories: 506kcal
Author: Julie of CookedbyJulie.com

Ingredients

  • 1 box no boil lasagna noodles
  • 28 ounces crushed tomatoes
  • 32 ounces ricotta cheese
  • 1 egg
  • 2 cups fresh spinach finely chopped
  • 1 zucchini chopped
  • 1 squash chopped
  • 1 small onion
  • 4 garlic cloves
  • 1 cup mushrooms
  • 1/4 cup fresh basil
  • 4 cups mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tsp  red crushed pepper optional
  • 1 tsp  Italian seasoning optional
  • salt and pepper to taste
  •  

Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
  • Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds.
  • Season with salt and pepper.
  • Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
  • While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
  • Spoon about 1 cup of the vegetable mixture onto the bottom of a 9x13 baking dish.
  • Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
  • Cover with aluminum foil and bake for 40 minutes.
  • Let the lasagna cool for a minimum of 20 minutes.
  • Serve with garlic bread if desired and enjoy!

Video

Nutrition

Calories: 506kcal | Carbohydrates: 29g | Protein: 32g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 994mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12125IU | Vitamin C: 37.2mg | Calcium: 704mg | Iron: 3.7mg