Vegetable Lasagna

Vegetable Lasagna

Vegetable LasagnaAbout:
The preparation time for this recipe is a tad long, so make it on the weekend. It makes 8 servings; so, depending on the number of people, you could have it for two separate meals. This is lighter in cheese than many lasagna recipes and has lots of veggies in it.

This isn’t a quick recipe, it’s more like a weekend recipe. It serves 8, so depending on how many you’re feeding it is good for more than one meal. It also freezes well.

Vegetable Lasagna
Tomato Sauce
  • 4 cans (14.5 ounces each) diced tomatoes
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced or sliced
  • 1 tbsp dried basil
  • 1 tsp each salt & black pepper
  • 2 tbsp olive oil
  • 2 medium zucchini, sliced thin (about ¼” thick)
  • 1 pound mushrooms, sliced
  • 8 ounces spinach leaves, with stems removed, chopped
  • ¼ tsp each salt & black pepper
  • 1 egg
  • 16 ounces ricotta cheese
  • 12 uncooked lasagna noodles
  • ½ cup water (if needed)
  • ½ cup Parmesan cheese
  • 12-14 Kalamata olives, sliced
Tomato Sauce
  1. Drain tomatoes, saving ½ cup juice.
  2. Heat the Olive Oil over medium heat.
  3. Saute the onion and garlic until transparent.
  4. Stir in tomatoes and juice, basil, salt & pepper.
  5. Bring to a boil.
  6. Simmer, uncovered, for 30 minutes.
  1. Preheat oven to 350 F.
  2. Heat the Olive Oil over medium heat.
  3. Add zucchini and cook, with stirring, for 5 minutes.
  4. Add the mushrooms and cook for 5-10 minutes – until they are tender and have begun to release their liquid.
  5. Add spinach and cook for 5 minutes.
  6. Beat egg and stir in the ricotta cheese.
  7. In a 13×9 inch baking pan, layer ingredients as follows:
  8. - 1 cup Tomato Sauce, spread evenly.
  9. - 4 lasagna noodles in a single layer.
  10. - ⅓ of the ricotta mixture, spread evenly.
  11. - ⅓ of the vegetable mixture, spread evenly.
  12. - Repeat layers 2 times.
  13. Top with remaining Tomato Sauce. Then cover with ½ cup of parmesan cheese.
  14. Pour any remaining juice from the vegetables on the sides of the lasagna. If there are no juices left, us ½ water.
  15. Spread olives evenly on top.
  16. Bake for 45 minutes, or until bubbly. Let set for 5-10 minutes before serving.

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