Vegetable Lasagne Recipe

Looking for an easy Vegetable Lasagne recipe? Learn how to make Vegetable Lasagne using healthy ingredients.


Submitted by gravellep

Makes 12 servings



A yummy roasted vegetable lasagne.

Recipe Ingredients for Vegetable Lasagne

8 oz button mushrooms, quartered
1/2 red onion, quartered
2 yellow bell peppers, sliced
1 cup Broccoli florets
1 cup shredded carrots
6 cloves of garlic, leave the skins on for roasting
1 zucchini, sliced
1 yellow squash, sliced
2 tbsp Olive oil
1 dash kosher salt
1 tbsp Dried basil
1 tbsp Dried oregano
16 oz of fat free ricotta cheese
3 tbsp mozzarella cheese, grated
3 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
1 tsp kosher salt
1 tbsp Dried oregano
1 tbsp Dried basil
1 box lasagne
16 ounce marinara sauce
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tsp Dried basil

Recipe Directions for Vegetable Lasagne

  1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

  2. Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing.

Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 224.6g
Amount Per Serving
Calories
282
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
4.5g
22%
Trans Fat
0.0g
Cholesterol
59mg
20%
Sodium
620mg
26%
Potassium
419mg
12%
Total Carbohydrates
30.1g
10%
Dietary Fiber
3.7g
15%
Sugars
7.7g
Protein
16.3g
Vitamin A 53% Vitamin C 68%
Calcium 31% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in vitamin A
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement