- Prep: 1 hr
- Cook: 2 hr
- Ready In: 3 hr
“Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!” - by Chelo
Original recipe yields 15 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
- Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
- Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
- Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
- Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
- Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
Amount Per Serving (15 total)
- 338 cal
- 14.2 g
- 33.3 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"The amount for the diced tomatoes in this recipe as originally posted was not transcribed correctly from the submitted recipe. The recipe has been updated to read 1 (29 ounce) can diced tomatoes inste..." See moread of 1 (14.5 ounce) can."
Rocky Hill Gal
"This is a great recipe, however it does need some minor tweaking. Next time, I will follow suggestions that make it a little saucier. Also, the ricotta mixture needs a little "oomph," like some garl..." See moreic salt and red pepper flakes. BTW, DO drain the vegetables before putting them in the lasagna. This recipe is great for people who like their cheese baked and crusty, rather than ooey gooey, and are looking for a yummy, healthy lasagna. I will definitely make it again."
"This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go with heavy cream instead of the ricotta. I left out all those vegetables - so much fuss! - but I did opt t..." See moreo throw in some bacon, which I love in anything. Also, the seasonings seemed a bit much, so I omitted those as well. Instead of the noodles I went with a pre-baked pie crust, which of course made more sense in a pie plate rather than the 9x13 baking pan that was called for. 45 minutes to 1 hour seems like too much baking time; mine looked perfect after only 35 minutes. My family raved about it! Although, for some reason they thought the garlic bread I made didn't go with it."
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