Vegetable Lasagna
Vegetable Lasagna is all veggie, all the time!
Prep Time25 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: vegetable lasagne
Servings: 8 -12 servings
Calories: 544kcal
- 12 lasagna noodles boiled and drained
- 1/4 cup basil pesto sauce
- 8 oz mozzarella cheese
Marinara sauce layer
- 45 oz tomato sauce 3 15 oz cans
- 1 1/2 tbsp dried basil
- 1/2 tbsp dried oregano
- 1 tsp sugar
- 1-2 tsp black pepper
- 1/2 tsp salt optional depending on sodium content of tomato sauce and your taste
- cup Any sauteed veggies (I used 1 small sliced yellow squash 1 mushrooms, and 1 cup diced tomatoes)
- 2 cups sauteed spinach drained & chopped
Ricotta layer
- 15 oz Ricotta or Cottage Cheese
- 1 cup grated Parmesan cheese
- 2 tbsp dried parsley
Bread Crumb Topping
- 2 Tbsp melted butter
- 1 Tbsp Parmesan cheese
- 1 Tbsp dried parsley
- 1 cup dried bread crumbs
Bread Crumb Topping
Combine all ingredients in a small bowl, mixing with a fork or your fingers until incorporated.
Preheat oven to 350 degrees F.
Using a 9x13 pan, start your layering. Begin by spreading about 1/2 cup of marinara sauce on bottom of pan. Add a layer of 3 noodles, laid side by side. Then, add 1/2 of remaining marinara sauce. Sprinkle on 1/3 mozzarella cheese, then dot 1/3 of ricotta layer all over. Layer 3 more noodles, and brush all the pesto on top of them. Sprinkle on another 1/3 mozzarella, and repeat dotting 1/3 ricotta. Layer 3 more noodles, the remaining marinara, mozzarella, and ricotta dots. Layer on the last 3 noodles, and top it all off with the bread crumb topping.
Cover lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the cheese is brown and bubbling and beautiful.
Serving: 275g | Calories: 544kcal | Carbohydrates: 54g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1612mg | Potassium: 809mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2185IU | Vitamin C: 14mg | Calcium: 494mg | Iron: 4.1mg