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My review
Hearty Vegetable Lasagna
Sue
"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."
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Ingredients
1 h 40 m servings 462Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- 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.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- 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.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 670948 Ratings
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Most helpful positive review
8/3/2002
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 ...
Most helpful critical review
10/21/2010
This is a decent base recipe, but the proportion of the ingredients I felt was way off. A whole package of lasagna was way too much. I used 12 noodles total. I also felt 2 jars of pasta sauce wo...
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Least positive
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8/3/2002
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 ...
10/16/2006
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...
11/6/2005
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...
10/21/2010
This is a decent base recipe, but the proportion of the ingredients I felt was way off. A whole package of lasagna was way too much. I used 12 noodles total. I also felt 2 jars of pasta sauce wo...
4/6/2003
this was totally great. Added spinach, celery, zucchini, stewed Italian style tomatoes and a splash of balsamic vinegar to the sauce; with the extra liquid it was able to simmer longer so the fl...
5/27/2006
I think the result of this recipe really depends on the spaghetti sauce. I made the mistake of using a generic brand sauce, which made this dish only average. Will use homemade or quality sauce ...
11/29/2001
This lasagna was delicious! I am not usually impressed with vegetable lasagna, but this recipe had a great taste. I left out the mushrooms, and reduced the amount of mozzarella because of chol...
4/1/2011
Very delish! And healthy. You can use just about any veggies you want. I used portabella mushroom, carrots, fresh baby spinach, red onion and bell pepper. I tossed all my veggies together in a b...
3/15/2002
Excellent, very tasty. I served it to my family and dinner guests. Served with garlic bread and salad. I used 1 package of frozen chopped spinach and 3 zucchini instead of the peepers and mus...