• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Vegetable Lasagna

  • Recipe Submitted by on

Category: Pasta, Vegetables, Vegetarian

 Ingredients List

  • 12 Lasagna noodles
  • 1 1/2 c Marinara sauce; divided


1 tb Canola oil
4 c Sliced zucchini; thinly
3 c Chopped eggplant; 1/2"
2 c Mixed wild mushrooms;
1 c Shredded carrots
1 c Chopped onion
1/2 c Marinara sauce
1/2 c Frozen chopped spinach;
-thawed and squeezed
1/2 c Grated parmesan cheese
1/2 c Chopped fresh parsley
1/8 ts Salt; or to taste

1 Egg; beaten
3 c Ricotta cheese; part skim
1/2 c Shredded mozzarella cheese
1/4 ts Black pepper

1/2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese

For the vegetable filling, heat the oil in a large skillet. Add the
zucchini, eggplant, mushrooms, carrots, and onions; cook, stirring, until
softened, about 4 minutes. Stir in the 1/2 cups marinara sauce, the
spinach, 1/2 cup Parmesan, the parsley, and salt.

For the ricotta filling, in a large bowl, beat the egg; add the ricotta, 1
1/2 c mozzarella, and the pepper.

In a small bowl, toss together 1/2 cup mozzarella and 1/4 cup Parmesan for
the topping.

Cook the noodles according to package directions; drain.

Preheat the oven to 400°F

Thinly spread 3/4 cup marinara sauce in the bottom of a 9 X 13-inch baking
dish. Use 4 of the noodles to line the bottom of the dish. Spread 1/2 of
the ricotta filling over the noodles. Cover with 1/2 of the vegetable
filling. Top with 4 more noodle. Spread with remaining ricotta filling and
top with remaining vegetable filling.

Top with remaining noodles. Spread remaining 3/4 cup marinara sauce over

Bake, covered, 30 minutes. Sprinkle with cheese topping; continue baking 20
minutes longer. Remove from over and let stand 15 minutes before cutting
into squares.

Variation: You can vary the vegetables however you like-use more of some
and less of others. Per serving: 782 Calories; 20g Fat (23% calories from
fat); 37g Protein; 115g Carbohydrate; 70mg Cholesterol; 773mg Sodium

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