Vegetable Lasagna

Submitted by Lizzymommy

"Chock full of vegetables, delicious cheesiness, and everything that we love, this family favorite isn't made NEARLY enough! No need to boil the lasagna noodles ahead of time makes this a fast(er) version - no waiting or burned fingers!"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 12-15

ingredients

• 1 (32 ounce) container ricotta cheese
• 4 cups shredded mozzarella cheese (separated)
• 5 ounces parmesan cheese, grated
• 2 eggs
• 1 tablespoon italian seasoning
• 4 tablespoons minced garlic (separated)
• 2 tablespoons olive oil
• 2 cups spinach, shredded
• 4 large mushrooms, sliced
• 2 zucchini, sliced in half moons
• 2 yellow squash, sliced in half moons
• 1 large carrot, diced
• 1 cup frozen broccoli florets
• 32 ounces prepared pasta sauce
• 2 cups water
• 1 (16 ounce) box lasagna noodles (uncooked)

directions

1. Preheat the oven to 375.
2. Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
3. In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
4. Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
5. In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
6. Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
7. Delicious with a crisp salad and italian bread on the side!

Reviews

[Momma Dukes]

Made exactly as written for a supper I made for a vegetarian friend. She ate three pieces of it so I will give it five stars. The ricotta filling is a bit overwhelming for my taste. Next time I will use half ricotta/half cottage cheese and cut the amount down to 24 oz instead of 32 oz.

 

[A-lady]

easy to make and very yummy. I made it with light ricotta and park skim mozza. turned out very well.

 

[Halz24]

I love this recipe- it's so satisfying and meat eaters love it too! Takes a long time, but worth it!