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.

Basic Details:

Prep time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

12

Yield:

1 9x13-inch lasagna

Image (38)

Ingredients

  • 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 9×13-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.

      vegetable lasagna on a white plate

Nutrition Facts (per serving)

Calories

463

Fat

20g

Carbs

50g

Protein

23g