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

    Easy Vegetable Lasagna. Photo by Redsie

    1/3 Photos of Easy Vegetable Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    DelainaB's Note:

    A healthy twist on an old favorite.

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    Serves: 6



    Units: US | Metric

    • 1 (28 ounce) jar spaghetti sauce
    • 8 uncooked whole wheat lasagna noodles
    • 1 (15 ounce) container low-fat ricotta cheese
    • 2 cups chopped raw vegetables (I suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.)
    • 1 (8 ounce) package low fat mozzarella cheese


    1. 1
      Preheat oven to 375 and prepare 9X9 baking dish.
    2. 2
      Pour 1/3 jar of sauce into bottom of pan.
    3. 3
      Lay 4 lasagna noodles on top of sauce.
    4. 4
      Pour 1/3 Sauce on top of noodles.
    5. 5
      Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
    6. 6
      Lay 4 remaining noodles on top.
    7. 7
      Pour on final 1/3 sauce.
    8. 8
      Cover with aluminum foil and bake for 1 hour.
    9. 9
      Uncover and Sprinkle with remaining Mozarella Cheese.
    10. 10
      Put back in oven uncovered and bake until Cheese is Melted and Browning.
    11. 11
      Allow to sit for 5-10 minuted before serving.

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    Ratings & Reviews:

    • on January 13, 2012


      My first ever lasagna! It was very easy. I made it in a 13x 9 dish and added another layer of noodles/veggies/cheese, as I ended up chopping up WAY more veggies (even ended up throwing some out as I couldn't fit them all in)! I used 1 eggplant, 1 zucchini, 2 carrots and onions. As I used a bigger dish and another layer, I used 1-15 oz ricotta and maybe 1/4 of another 15 oz container as well as more mozzarella and sauce than called for. I had to cook covered for about an hour and 20 mins and then uncovered and cooked for an additional 20 minutes. I would suggest adding some seasoning... garlic, basil, italian seasoning, etc.. that would be my only change next time. Thanks for posting.

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    • on June 17, 2011


      Wow, this was SO easy! I was kind of nervous about not pre-cooking the lasagna noodles to soften them but this worked like a charm. All the veggies came out tender too. I used cauliflower and carrot for my veggies (adding extra to pack the dish full)) and also added 10oz of frozen spinach to the ricotta cheese. I used Cheddar and Monterey Jack for my grated cheeses. A fantastic quick-prep lasagna. Thanks DelainaB!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2011


      Very good recipe! I added some mushroom sauted in garlic butter to the vegetables and it was tastey. I also added more vegetables than 2 cups. Baked as described and it came out perfectly!

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    Read All Reviews (5)


    Nutritional Facts for Easy Vegetable Lasagna

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 273.7
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 8.9 g
    Cholesterol 53.3 mg
    Sodium 619.9 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.8 g
    Sugars 6.9 g
    Protein 17.7 g

    The following items or measurements are not included:

    whole wheat lasagna noodles


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