Hearty Vegetable Lasagna

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it! Hope you all enjoy it as much as we do.


Recipes · Main Dishes · Pasta · Lasagna Recipes


Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 40 mins
Additional Time: 15 mins
Servings: 12
Yield: 1 9x13-inch lasagna

Ingredients

Ingredients List

  • 1 (16 ounce) package lasagna noodles

  • 2 tablespoons vegetable oil

  • 1 pound fresh mushrooms, sliced

  • ¾ cup chopped green bell pepper

  • ¾ cup chopped onion

  • 3 cloves garlic, minced

  • 2 (26 ounce) jars pasta sauce

  • 1 teaspoon dried basil

  • 1 (15 ounce) container part-skim ricotta cheese

  • 4 cups shredded mozzarella cheese, divided

  • 2 eggs

  • ½ cup grated Parmesan cheese


Directions

  1. Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

  2. Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.

  3. While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.

  4. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  5. Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.

  6. Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
463 Calories
20g Fat
50g Carbs
23g Protein


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