-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 462 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 462 calories; 19.5 g fat; 49.6 g carbohydrates; 23.2 g protein; 77 mg cholesterol; 843 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 638891 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...
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...
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...
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...