Garden Vegetable Lasagna

Vegetable lasagna on a white plate with a fork.

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Course Main Course

Cuisine Italian

Keyword Bell Peppers, Broccoli, Cheese, Garlic, Garlic Cloves, Italian Seasoning, Lasagna, Lasagna Noodles, Mushrooms, Ricotta, Ricotta Cheese, Tomato Sauce, Vegetarian

Dietary Need Vegetarian

Cooking Method Oven, Stovetop

Prep Time 40

Cook Time 50

Total Time 1 30

Servings

Calories 375kcal

Author Recipe adapted from: Betty Crocker

Equipment

Oven
Stovetop
Large Skillet
Small Bowl
Colander
9x13-inch Baking Dish

Ingredients

8 Lasagna Noodles Uncooked
1 Tablespoon Olive Oil Or vegetable oil
1 Garlic Clove Minced
3 cups Broccoli Fresh or frozen
1½ cups Mushrooms About 4 ounces; fresh and sliced
1 Bell Pepper Medium; red, yellow, or orange; chopped
1 Egg
1 container Ricotta Cheese 15 ounces
1 teaspoon Italian Seasoning Dried
1 jar Pasta Sauce 28 ounces; chunky vegetable sauce
2 cups Cheese 8 ounces; shredded

Instructions

Cook lasagna noodles as directed on package. Drain: place in cold water to cool.
Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms, and bell pepper; cook 3-4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread ½ cup of the pasta sauce in an ungreased 9x13-inch baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, halt of cooked vegetables, half of remaining pasta sauce (about 2¼ cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake for 45-50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand for 15 minutes before serving.

Nutrition