Fresh Vegetable Lasagna

Name: Fresh Vegetable Lasagna
Total time: 224 min
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

4.0

(2)

2 Reviews

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.

By Southern Living Editors

Published on October 17, 2018

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

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.
Stir together egg, ricotta, 1/4 cup grated Parmesan cheese, and 1 1/2 cups shredded mozzarella cheese.
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.
Bake, covered, at 350° for 45 minutes.
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.