Fresh Vegetable Lasagna

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Time to show off your farmers' market haul. Whether you're looking for a hearty side dish or a Meatless Monday supper, our best vegetable lasagna is sure to hit the spot. It's hard to pass up a second serving of cheesy pasta, homemade marinara, and fresh-from-the-garden veggies. Head to your next potluck with this updated twist on a classic main and all the guests will want to learn how to make vegetarian lasagna. Our secret to how to make an extra-easy batch? No-boil noodles. Simply layer the ingredients in your baking dish, place it on the oven, and you're minutes away from delicious veggie lasagna.

Fresh Vegetable Lasagna
Photo: Photo: Jennifer Davick
Hands On Time:
30 mins
Additional Time:
3 hrs 14 mins
Total Time:
3 hrs 44 mins
Yield:
8 servings

Ingredients

  • 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)

  • 1 (8-oz.) package sliced fresh mushrooms

  • 2 garlic cloves, minced

  • Vegetable cooking spray

  • 1 medium-size red bell pepper, chopped

  • 1 medium-size yellow bell pepper, chopped

  • 1 yellow onion, chopped

  • 1/2 tablespoon salt

  • 11/2 cups fat-free ricotta cheese

  • 1 large egg

  • 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

  • 1/2 cup freshly grated Parmesan cheese, divided

  • Basic Marinara

Directions

  1. Preheat oven to 450°. Bake mushrooms, zucchini, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender. Stir halfway through. Repeat process with onion and bell peppers. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

  2. Stir together egg, ricotta, 1/4 cup grated Parmesan cheese, and 1 1/2 cups shredded mozzarella cheese.

  3. Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella.

  4. Bake, covered, at 350° for 45 minutes.

  5. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.

Chef's Notes

Note: We tested with Ronzoni Oven Ready Lasagna.

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