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

Chelo
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Sauce:
Cheese Filling:
Vegetable Filling:

Directions

Instructions Checklist
  • 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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  • 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.

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

  • 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, 2 teaspoons basil, and 1 clove minced garlic.

  • 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.

  • 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.

  • 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.

  • 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

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

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(68)

Most helpful critical review

Rating: 2 stars
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
(27)
87 Ratings
  • 5 star values: 47
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
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
(68)
Rating: 4 stars
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
(68)
Rating: 4 stars
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
(60)
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Rating: 5 stars
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
(46)
Rating: 5 stars
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
(29)
Rating: 4 stars
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
(28)
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Rating: 2 stars
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
(27)
Rating: 5 stars
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
(23)
Rating: 4 stars
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
(22)
Rating: 5 stars
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
(20)