This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Hearty Vegetable Lasagna

(16 ounce) package lasagna noodles

mushrooms,

green bell pepper

onion

garlic,

vegetable oil

(26 ounce) jars pasta sauce

basil

(15 ounce) container part-skim ricotta cheese

mozzarella cheese

eggs

Parmesan cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.


In a large saucepan, cook and stir  mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.


Mix together ricotta, 2 cups mozzarella cheese, and eggs.


Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.


Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.


Finally! A veggie lasagna I like.  I added thawed and drained frozen spinach to the ricotta mixture (what is lasagna without spinach?), and I also followed other suggestions and added about 3/4 cup each of finally chopped carrot, broccoli, and zucchini.  It was great. This recipe has become my mainstay for veggie lasagna. Thanks!

I love the basic concept of this recipe, but did make a few changes.  I used olive oil instead of vegetable oil.  Also, I loaded up on additional veggies such as chopped spinach as well as shredded zucchini, yellow squash, and carrots.  Instead of making one large tray, I divided into 10 small bread pans for individual portions and froze half of them for later quick meals.  L-o-v-e-d this....

This was excellent! I was VERY skeptical when I was making this because my family are total carnivores but honestly we didnt miss the meat at all. I read a lot of the reviews and made the following modifications: I used 1/2 a box of lasagna noodles. I reduced the mushrooms from 1 pound to 8 oz,in addition to the green bell pepper I added 1 large carrot shredded, and 1 medium sized zucchini chopped. I sauteed all of this & added 1.5 jars of spaghetti sauce (which I doctored up w/ season salt, pepper, cayenne pepper, sugar & fresh basil etc to taste.) I layered like this: sauce in the bottom of pan, noodles, ricotta cheese mixture -- which I added dry parseley to (approximately 1/2 tablespoon) and then I did a light layer of fresh chopped spinach and then the suace mixture and I repeated that. I topped mine w/ mozzarella instead of parmesan. It was really good. My changes SEEM like a lot but they are really small nuances that I added so my family would love.  They didnt even realize the amount of veggies they were eating. Everyone loved it. I made meatballs on the side for an extra but didnt even need them.

This is a decent base recipe, but the proportion of the ingredients I felt was way off. A whole package of lasagna was way too much. I used 12 noodles total. I also felt 2 jars of pasta sauce would have totally drowned this lasagna, and I am a huge sauce fan and tend to use more than others. 1 1/4 to 1 1/2 was more like it. It also lacked spice, and I added several spices to the veggies while cooking them (garlic salt, onion powder, onion salt, garlic salt, parsley). I also used different veggies since I hate mushrooms: 1 red pepper, 1 onion, 1 zucchini and 1 package of microwaved frozen chopped spinach. I'm always trying to lighten things up a bit so I used reduced fat (not fat free) cheeses and only used 1 egg and it was really good.

this was totally great. Added spinach, celery, zucchini, stewed Italian style tomatoes and a splash of balsamic vinegar to the sauce; with the extra liquid it was able to simmer longer so the flavor really developed. Everyone at dinner loved it.

I think the result of this recipe really depends on the spaghetti sauce. I made the mistake of using a generic brand sauce, which made this dish only average. Will use homemade or quality sauce next time!

This lasagna was delicious!  I am not usually impressed with vegetable lasagna, but this recipe had a great taste.  I left out the mushrooms, and reduced the amount of mozzarella because of cholesterol consciousness, and still the recipe was fantastic.  This recipe is just as tasty made in advance and baked for 1/2 the time and refrigerated for up to 3 hours; then cook the other 1/2 time just before you serve it.  I tried this so I could spend time with my company instead of being tied to the kitchen, and it worked well.

Very delish! And healthy. You can use just about any veggies you want. I used portabella mushroom, carrots, fresh baby spinach, red onion and bell pepper. I tossed all my veggies together in a bowl with some fresh parsley and minced garlic, then spread them out on a baking stone and roasted them in the over at 400 for 25-30 min. The veggies had a nice crisp still to them and not too mushy that way but it was enough to remove the moisture that can make your lasagna soupy, then I just layered the sauce, veggies without mixing them together. Oh I made my own tomato sauce and made it chunky with some diced tomatoes.

Excellent very tasty. I served it to my family and dinner guests. Served with garlic bread and salad. I used 1 package of frozen chopped spinach and 3 zucchini instead of the peepers and mushrooms. It was a hit but the children - some liked it and some didn't. I followed other suggestions added extra ricotta and used a larger pan. Also used the no boil lasagne noodles. I'll make this one again. It made enough for more the next day. (I learned the hard way that I should not pre-cook Zuccini before saute.) Used extra sauce (I like Prego).

Layers of flavors make this 5-star lasagna a hearty hit.

hearty vegetable lasagna

Prep Time: 25 minutes

Cook Time: 1 hours

Total: 1 hours, 40 minutes

Servings: 12

Cost: $2.38 /serving

Author : Sue

Ingredients

Instructions

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