Here is a veggie lasagna which used the Hearty Vegetable Lasagna recipe for inspiration. I added in extra veggies and followed some of the reviews ideas for flavors. This was very filling and straightforward to make. Easy make ahead meal as well. Be cautious when freezing veggie based lasagnas because they produce a lot of liquid and can get soggy. If anyone has any tips for making them freeze better, please let me know!
Previous Vegetable Lasagna using zucchini, squash, eggplant, and spinach.
 |
| Veg! |
 |
| Spread some sauce/veg in the bottom |
 |
| Layers of noodles, ricotta, veg, and sauce |
 |
| Continue and top with cheese |
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| Golden bubbly goodness! |
Hearty Vegetable Lasagna
makes 12 slices
1 (16 ounce) package lasagna noodles
2
tablespoons oil
1 pound
fresh mushrooms, sliced
¾ cup
chopped green bell pepper
½ cup
carrots (or whatever is left over in your fridge)
¾ cup
chopped onion
1 tsp garlic
powder
1 tsp
oregano
Salt and
pepper
½ zucchini, sliced
½ bag baby
spinach
2 (26 ounce)
jars pasta sauce
1 (15 ounce)
container part-skim ricotta cheese
2 cups
shredded mozzarella cheese
Cook the
lasagna noodles in a large pot of boiling water for 10 minutes, or until al
dente. Rinse with cold water, and drain. (OR use no cook lasagna noodles)
In a large
saucepan heat oil. Cook and stir mushrooms, green peppers, carrots, onion, garlic,
and oregano, season with salt and pepper. Cook until softened. Add in zuchini and Wilt several
handfuls of spinach over the warm veggies, stir to combine
Preheat oven
to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce and some of the
veggie mix into the bottom of a 9x13 inch baking dish. Layer on top of that:
noodles, veggies, sauce, and ricotta until
nothing remains. There will be approx 2-4 layers.
Top with the mozzarella
cheese.
Bake,
uncovered, for 40 minutes (but keep an eye on it, if it starts to get too brown
cover with foil and let it continue to cook). Let stand 15 minutes before
serving.
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