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    You are in: Home / Recipes / Easy 5 Ingredient Vegetable Lasagna Recipe
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    Easy 5 Ingredient Vegetable Lasagna

    Easy 5 Ingredient Vegetable Lasagna. Photo by Redsie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Dreamer in Ontario's Note:

    This wonderfully simple recipe comes from 'The Vegetarian 5 Ingredient Gourmet' by Nava Atlas.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
    3. 3
      Cover with a layer of noodles (3 or 4 noodles should be enough).
    4. 4
      Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
    5. 5
      Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
    6. 6
      Spread 1/3 of the remaining pasta sauce over the cheese.
    7. 7
      Spread 1/3 of the vegetables over the sauce.
    8. 8
      Sprinkle 1/3 of the mozzarella over the veggies.
    9. 9
      Repeat twice starting with the noodles and ending with the mozzarella.
    10. 10
      Cover and bake until the noodles are tender (35 to 40 minutes).
    11. 11
      Remove cover and bake 5 minutes until cheese starts to become golden.
    12. 12
      Remove from oven and allow to stand for 5 minutes before cutting into squares.

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    Ratings & Reviews:

    • on April 14, 2012


      Loved this recipe. I used more than 3 cups of steamed veggies because I wanted it to be very filling. I used zucchini, mushrooms, and broccoli. (steamed them in a covered, microwavable glass bowl with a smidge of water in the bottom, 3-4 minutes) Used a whole jar of Giada's pasta sauce in the recipe. I didn't have no-boil noodle on hand, so I did have to cook my noodles...a bit more on the al dente side. This is a good basic veggie lasagna that can be adapted to your veggie preference and it went together easily. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2014


      It was alright, not exactly my thing but still pretty good. I used Small curd low fat cottage cheese like someone else said in their comment, since tofu and ricotta is a bit expensive for me, and a Mexican mix of frozen veggies - corn, red bell pepper, broccoli, Cauliflower. Think I'd steam the veggies a bit more next time, some of them, even after a light steaming and the oven cooking time were a bit hard to bite into.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2013


      this was easy enough to use the veggies I had in the fridge. I used thinly sliced zucchini, squash and mushrooms and I used spicy marinara sauce. thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Easy 5 Ingredient Vegetable Lasagna

    Serving Size: 1 (197 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.4
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 8.5 g
    Cholesterol 50.5 mg
    Sodium 943.1 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 3.9 g
    Sugars 13.9 g
    Protein 20.4 g

    The following items or measurements are not included:

    no-boil lasagna noodles


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