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Veggie Lasagna

Servings: 8-10

AuthorSunshine UrbaniakCategoryTotal Time1 hr 25 mins

INGREDIENTS

Veggie Layer
2 tbsp Olive Oil
½ cup Red Onion, chopped
2 Garlic Cloves, minced
1 Zucchini, quartered and chopped
1 Squash, quartered and chopped
8 oz Baby Portabella Mushrooms, sliced
14.50 oz Can Diced Tomatoes
2 tsp Salt
¼ tsp Pepper
1 tsp Garlic Powder
1 tsp Dried Oregano
¼ cup Fresh Basil, chopped
¼ cup Fresh Parsley, chopped
Cheese Layer
8 oz Ricotta Cheese, Lite
1 cup Fresh Mozzarella Cheese, grated
1 cup Fontina Cheese, grated
¼ cup Parmesan Cheese
1 Egg
½ tsp Salt
¼ tsp Pepper
Assembly

DIRECTIONS

1

Preheat oven to 350 degrees. Either prepare your marinara sauce or purchase a 32 oz. jar. Take lasagna sheets out of the fridge to warm up. You'll need a 9 x 12 pan.

2

Prepare veggies by heating the olive oil in a large saucepan over medium heat. Add onion and garlic, cook for 3 min. Add diced tomatoes, zucchini, squash, mushrooms, salt, pepper, garlic powder, and oregano. Mix well and cover. Cook until veggies begin to soften, about 10-15 min. stirring often. Once cooked, remove from heat and stir in fresh basil and parsley. Set aside.

3

While veggies are cooking, mix all the cheeses, egg, salt, and pepper together in a large bowl. until smooth Set aside.

4

Begin layering the lasagna. Spoon in 1/2 cup of sauce onto the bottom of the pan. Add a layer of noodles, then top with half of the veggie mixture and half of the cheese mixture, top with 1 1/2 cup of sauce. Repeat for the second layer. On the final top layer of noodles, pour 1/2 cup of sauce and sprinkle 1/4 cup of mozzarella cheese evenly. Cover in foil and bake for 45 min. Remove when bubbly, remove foil and let rest for 10 min. before serving.

Ingredients

Veggie Layer
 2 tbsp Olive Oil
 ½ cup Red Onion, chopped
 2 Garlic Cloves, minced
 1 Zucchini, quartered and chopped
 1 Squash, quartered and chopped
 8 oz Baby Portabella Mushrooms, sliced
 14.50 oz Can Diced Tomatoes
 2 tsp Salt
 ¼ tsp Pepper
 1 tsp Garlic Powder
 1 tsp Dried Oregano
 ¼ cup Fresh Basil, chopped
 ¼ cup Fresh Parsley, chopped
Cheese Layer
 8 oz Ricotta Cheese, Lite
 1 cup Fresh Mozzarella Cheese, grated
 1 cup Fontina Cheese, grated
 ¼ cup Parmesan Cheese
 1 Egg
 ½ tsp Salt
 ¼ tsp Pepper
Assembly

Directions

1

Preheat oven to 350 degrees. Either prepare your marinara sauce or purchase a 32 oz. jar. Take lasagna sheets out of the fridge to warm up. You'll need a 9 x 12 pan.

2

Prepare veggies by heating the olive oil in a large saucepan over medium heat. Add onion and garlic, cook for 3 min. Add diced tomatoes, zucchini, squash, mushrooms, salt, pepper, garlic powder, and oregano. Mix well and cover. Cook until veggies begin to soften, about 10-15 min. stirring often. Once cooked, remove from heat and stir in fresh basil and parsley. Set aside.

3

While veggies are cooking, mix all the cheeses, egg, salt, and pepper together in a large bowl. until smooth Set aside.

4

Begin layering the lasagna. Spoon in 1/2 cup of sauce onto the bottom of the pan. Add a layer of noodles, then top with half of the veggie mixture and half of the cheese mixture, top with 1 1/2 cup of sauce. Repeat for the second layer. On the final top layer of noodles, pour 1/2 cup of sauce and sprinkle 1/4 cup of mozzarella cheese evenly. Cover in foil and bake for 45 min. Remove when bubbly, remove foil and let rest for 10 min. before serving.

Veggie Lasagna
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