Recipe Details
- Prep Time
- 30 mins
- Cooking Time
- 45 mins
- Total Time
- 75 mins
- Servings
- 8
- Difficulty
- medium
Similar Recipes
A comforting and flavorful Italian-American dish featuring layers of breaded eggplant, tomato sauce, and melted cheese.
45 mins
mediumA rich and savory vegetarian bolognese sauce, perfect for pasta or lasagna. Hearty mushrooms and toasted walnuts provide a satisfying, meaty texture.
45 mins
easyA flavorful and colorful vegetarian take on the classic Pad Thai, packed with fresh vegetables and a tangy peanut sauce.
20 mins
easyA quick and healthy omelette packed with your favorite vegetables.
10 mins
easyComing soon...
Vegetable Lasagna
A hearty and delicious vegetarian lasagna packed with fresh vegetables and creamy cheese.
Prep: 30 min
Cook: 45 min
Serves: 8
medium
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 15 lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1Preheat oven to 375 degrees F (190 degrees C).
- 2Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add bell pepper, zucchini, and yellow squash and cook until tender-crisp, about 5-7 minutes.
- 3Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 4Cook lasagna noodles according to package directions. Drain and set aside.
- 5In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
- 6Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Layer 5 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the vegetable mixture and 1/3 of the mozzarella cheese.
- 7Repeat layers: 5 lasagna noodles, remaining ricotta mixture, remaining vegetable mixture, and 1/3 of the mozzarella cheese.
- 8Top with the remaining 5 lasagna noodles and the remaining tomato sauce. Sprinkle with the remaining mozzarella cheese.
- 9Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until golden brown and bubbly.
- 10Let stand for 10-15 minutes before cutting and serving.