tasteofhome.com
Vegetable Lasagna
This cheesy vegetable lasagna recipe is absolutely packed with veggies. With a few substitutions, it can also be made gluten-free, dairy-free or vegan.
Prep
1h
Cook
30 min
Total
1h 30m
Serves
6 servings
Instructions
- 01
In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
- 02
Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
- 03
Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
- 04
Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition
per serving
- Calories
- 432
- Protein
- 20g
- Carbs
- 48g
- Fat
- 19g
- Fiber
- 7g
- Sodium
- 857mg
- Cholesterol
- 68mg
Variations & swaps
Vegetable Lasagna Variations
- Adjust the veggies: In the summer, use eggplant and tomatoes. Celebrate autumn by using pumpkin or butternut squash. In the spring, try leafy greens such as spinach or kale.
- Change the noodles: Oven-ready noodles are a great way to reduce the number of steps (and cut down on dishes!). These noodles cook by absorbing moisture from the dish as it cooks, so you may want to add an extra splash of water to the sauce. For a gluten-free vegetable lasagna, swap in gluten-free pasta, or use thinly sliced zucchini or eggplant instead of pasta.
- Make it vegan: Skip the dairy, and make a vegan lasagna with tofu ricotta and dairy-free mozzarella cheese.
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