Lasagna

Name: Lasagna
Prep time: 1 h
Cook time: 2 h
Total time: 3 h 10 min
Yield: 1 9x13-inch pan
Ingredients: ¼ cup olive oil; 1 onion, chopped; 1 bay leaf; 2 cloves garlic, chopped; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 (14.5 ounce) can crushed tomatoes; 1 (29 ounce) can diced tomatoes; 1 pinch ground cinnamon; 1 (16 ounce) package lasagna noodles; 1 pint part-skim ricotta cheese; 2 eggs, beaten; ½ cup grated Parmesan cheese; 2 teaspoons dried basil; 1 clove garlic, minced; 2 tablespoons olive oil; 1 onion, sliced; 1 pound fresh mushrooms, sliced; 1 pound spinach, rinsed and chopped; 2 medium zucchini, sliced; 1 pound mozzarella cheese, sliced; 1 cup grated Parmesan cheese

Rating: 4.33 stars

87 Ratings
64 Reviews
28 Photos

Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!

By Chelo

Recipe Summary

prep:

1 hr

cook:

2 hrs

additional:

10 mins

total:

3 hrs 10 mins

Servings:

Yield:

1 9x13-inch pan

Nutrition Info

Directions

Step 1

Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.

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Step 2

Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
Step 3

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step 4

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.
Step 5

Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
Step 6

Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
Step 7

Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
Step 8

Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
Step 9

Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

Nutrition Facts

Per Serving:

466.1 calories; 28.5 g protein; 41.9 g carbohydrates; 77.6 mg cholesterol; 710.2 mg sodium. Full Nutrition

Reviews (64)

Most helpful positive review

the allrecipes staff

09/04/2003

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 instead of 1 (14.5 ounce) can. Read More

Helpful

(68)

Most helpful critical review

whatarat

09/21/2004

This is deffinately NOT a keeper. I thought it was very bland and a bit dry. Needed some salt . Also, I would put the veggies in more than one layer. With all the veggies on the same layer, they fell out when I cut it because it was such a large layer. Read More

Helpful

(27)

87 Ratings

5 star values: 47
4 star values: 28
3 star values: 8
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

the allrecipes staff

09/04/2003

Helpful

(68)

the allrecipes staff

09/04/2003

Helpful

(68)

Impatient Chef

08/24/2006

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 garlic 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. Read More

Helpful

(60)

MEKHITOR

03/20/2005

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 to 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. Read More

Helpful

(46)

SB509

07/15/2003

This is a fantastic veggie lasagna recipe. It takes a while to prepare, but the results are superb. I use frozen spinach instead of fresh for ease, and sometimes I substitute meat for the veggies to make a good meat lasagna. Simply outstanding recipe! Read More

Helpful

(29)

MMOH

01/14/2007

I made this for the week that my husband was in the field. It reheated wonderfully. I added bell peppers, and broccoli, and omitted the spinach. I also sauteed all my veggies, and then mixed them in with the tomato sauce, and let it all simmer for about 30 minutes. Read More

Helpful

(28)

whatarat

09/21/2004

Helpful

(27)

Ann Ruesch

08/20/2005

This was light and delicious! I loved the crisp vegetable flavors. Prep time took me awhile with children underfoot, but was weel worth the effort!! Read More

Helpful

(23)

BEXTER

02/25/2005

I would perfer ALOT more sauce! And maybe more heat added. Otherwise it was very delicious. My parents said it was excellent (especially since they didnt have to cook). The cinnamon in the sauce made it very aromatic and added an interesting twist. Read More

Helpful

(22)

Thanuja

06/18/2010

This came out really well... The tomato mixture was absolutely delicious and smelled wonderful while cooking. If you like more tomato sauce and cheese I would add more than the amount suggested in the recipe but my husband and I loved it the way it was recommended. Read More

Helpful

(20)

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Nutritional Information

Lasagna

Servings Per Recipe: 12
Calories: 466.1

% Daily Value *

protein: 57 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 19 %

sugars:

fat: 33 %

saturated fat: 47 %

cholesterol: 26 %

vitamin a iu: 93 %

niacin equivalents: 70 %

vitamin b6: 24 %

vitamin c: 50 %

folate: 47 %

calcium: 63 %

iron: 23 %

magnesium: 32 %

potassium: 21 %

sodium: 28 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.