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Pug and Tater's

From Home With Love

vegetable

Vegetable Lasagna

by

This lasagna has tons of vegetables in it and is easily adaptable. Feel free to include other veggies you prefer or leave out ones you don’t like. Just try to have between 8 – 10 cups of chopped vegetables in it.

This can be made ahead and frozen. Be sure to allow plenty of time for defrosting or the baking time will greatly increase.

Print
Vegetable Lasagna
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Servings: 12 servings
Ingredients
  • 18 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1 zucchini cut into 1/2-inch pieces
  • 1 squash cut into 1/2-inch pieces
  • 8 oz. crimini mushrooms sliced
  • 1 12 oz. jar roasted red peppers drained and sliced
  • 1 cup matchstick carrots
  • 1 28 oz. can crushed tomatoes
  • 1/2 cup fresh basil leaves chopped
  • 1 15 oz. container ricotta cheese
  • 2 eggs
  • 1 10 oz. package frozen spinach thawed and squeezed to remove water
  • 1 cup parmesan cheese divided
  • 20 oz. mozzarella cheese slices
  • salt
  • freshly ground pepper
Instructions

  1. Cook lasagna noodles according to package directions. Drain and then lay on a sheet of waxed paper.

  2. Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.

  3. In a large saucepan, heat olive oil over medium heat. Add onion and cook until begins to soften, about 3-5 minutes. Add garlic, crushed red pepper, zucchini, squash, and mushrooms and cook until softened but still have a little crunch, about 5-8 minutes. Season with salt and pepper.

  4. Add the roasted red peppers, carrots and crushed tomatoes. Bring to a low simmer and cook for about 5-8 minutes. Add the fresh basil and season to taste with salt and pepper.

  5. In a medium bowl, stir together the ricotta, eggs, frozen spinach, 3/4 cup parmesan cheese and 1/2 teaspoon salt.

  6. To assemble, spoon about 1 cup of the vegetable mixture to lightly cover the bottom of the baking dish. Lay 6 noodles on top (noodles will overlap slightly).

  7. Spread half the ricotta mixture on noddles and layer with 1/3 of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of six noodles, then repeat with ricotta, mozzarella cheese and vegetables. Finish with a layer of noodles, vegetables, and mozzarella cheese. Sprinkle with remaining 1/4 cup parmesan cheese.

  8. Loosely cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 more minutes until the cheese is crusty around the edges. Let rest for 10 to 15 minutes before serving.