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Vegetarian Lasagna Recipe
Try this easy vegetarian lasagna recipe for your next dinner. This hearty meatless lasagna recipe is so good you won't even miss the meat. This is the best veggie lasagna recipe ever. You will love this easy vegetable lasagna recipe!
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
12
Calories:
391
kcal
Author:
Carrie Barnard
Ingredients
(1) 16
oz.
package lasagna noodles
8
oz.
fresh mushrooms
(sliced)
1
large zucchini
(cut in half (lengthwise) and sliced)
¾
cup
green bell pepper
(chopped)
¾
cup
onion
(chopped)
3
cloves
garlic
(minced)
2
tablespoons
olive oil
(2) 24
oz.
jars pasta sauce
1
teaspoon
dried basil
(1) 15
oz.
container part-skim ricotta cheese
4
cups
shredded mozzarella cheese
2
eggs
½
cup
grated Parmesan cheese
Instructions
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and
drain.
Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and
garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and
simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
Preheat oven to 350 degrees F and grease a 9x13 inch dish. Spread 1 cup pasta sauce into the bottom of the
baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining
cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Notes
Tip: This is a perfect freezer meal to save for a future dinner. Just wrap it with saran wrap and place it inside a
freezer bag
.
Nutrition
Calories:
391
kcal
|
Carbohydrates:
39
g
|
Protein:
22
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Cholesterol:
71
mg
|
Sodium:
952
mg
|
Potassium:
684
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1020
IU
|
Vitamin C:
19.7
mg
|
Calcium:
367
mg
|
Iron:
2.4
mg