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My review
Convenient Vegetarian Lasagna
Kimber
"This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired."
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Ingredients
1 h 45 m servings 581 calsOriginal recipe yields 12 servings (1 - 9x13 inch dish)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
- Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
- Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, 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: 581 calories; 28.9 g fat; 55.3 g carbohydrates; 27.4 g protein; 121 mg cholesterol; 605 mg sodium. Full nutrition
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Reviews
Read all reviews 80107 Ratings
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Most helpful positive review
9/21/2006
This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie...
Most helpful critical review
11/27/2000
Very easy to make and a healthy mix, but a bit bland. I'd recommend adding garlic and some oregano.
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9/21/2006
This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie...
11/19/2006
The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1...
11/21/2005
I love this recipe. I would recommend using only one package (16 oz) of lasagna noodles. I also used fat free ricotta and fat free mozzarella and did not worry about using the exact amount of ve...
2/17/2008
Delicious! My husband and I absolutely love this recipe! I used lots of vegetables including carrots, broccoli, zucchini, mushrooms, red and green peppers, and onions. I lightly coated the bo...
11/5/2006
Very good recipe. Everyone liked it. I added minced garlic and zucchini to the veggies. I do have to say that you do not need nearly as many lasagna noodles as the recipe calls for, though.
9/26/2010
I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasa...
11/27/2000
Very easy to make and a healthy mix, but a bit bland. I'd recommend adding garlic and some oregano.
1/26/2011
Wonderful lasagna that helps us eat our vegetables! My teen son stated how good this lasagna was, he thought something was different than our normal lasagna, (no meat!), but he really liked it...