Hearty Vegetable Lasagna

Hearty Vegetable Lasagna

535

"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."

Ingredients

1 h 40 m {{adjustedServings}} servings 462 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
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Reviews

535
  1. 743 Ratings

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Finally! A veggie lasagna I like. I added thawed and drained frozen spinach to the ricotta mixture (what is lasagna without spinach?), and I also followed other suggestions and added about 3/4 ...

I love the basic concept of this recipe, but did make a few changes. I used olive oil instead of vegetable oil. Also, I loaded up on additional veggies such as chopped spinach as well as shred...

This was excellent! I was VERY skeptical when I was making this because my family are total carnivores but honestly we didnt miss the meat at all. I read a lot of the reviews and made the follow...