Editors' Pick
Easy 5 Ingredient Vegetable Lasagna
photo by Izy Hossack
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 793.78 g jar pasta sauce (good quality and preferably natural)
- 226.79 g no-boil lasagna noodles
- 425.24 g part-skim ricotta cheese or 453.59 g drained and mashed soft tofu
- 709.77 ml lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
- 226.79 g part-skim mozzarella cheese, grated
directions
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
- Cover with a layer of noodles (3 or 4 noodles should be enough).
- Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
- Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
- Spread 1/3 of the remaining pasta sauce over the cheese.
- Spread 1/3 of the vegetables over the sauce.
- Sprinkle 1/3 of the mozzarella over the veggies.
- Repeat twice starting with the noodles and ending with the mozzarella.
- Cover and bake until the noodles are tender (35 to 40 minutes).
- Remove cover and bake 5 minutes until cheese starts to become golden.
- Remove from oven and allow to stand for 5 minutes before cutting into squares.
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Reviews
-
I made this for dinner last night and it was delicious! The only thing I did differently was to add fresh rosemary, basil and an egg to the ricotta cheese. My veggies were zucchini, squash and fresh spinach all sauteed a little before assembling the casserole. I served it with hot Italian bread with olive oil and fresh herbs for dipping, fantastic and easy. Thanks so much for the recipe, will definitely make this again!
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Great recipe! We modified slightly, by adding approximately 4 cups of raw veggies (broccoli, kale, yellow squash, zucchini, and multi-colored bell peppers) chopped which turned out fantastic! Fun to make as a family, kids loved helping with all the layers. It ended up being higher than our 9" x 13" classic Pyrex pan but it cooked down and I simply put a cookie sheet under it in oven to avoid potential spills.
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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. :)
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