The Best Vegetable Lasagna Recipe
Hearty Vegetable Lasagna Recipe is a delicious layered pasta dish that features only perfectly seasoned sauteed veggies, 3 cheeses, and lots of tasty flavor.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: Vegetable Lasagna
Servings: 8 people
Calories: 446cal
- 9 ounces lasagna noodles no-boil is easier to use
- 24 ounces Marinara sauce we love Rao's
- 2 tbsps extra virgin olive oil
- 1 medium zucchini
- 1 sweet onion
- 1 medium yellow squash
- 16 ounces ricotta
- 16 ounces cottage cheese
- 1 egg
- 2 cups Italian Cheese blend
- 1 tsp Italian Herb Spice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp sea salt
In a skillet, frying pan, or wok, heat your olive oil and then add your sliced veggies, and spices in.
Cook vegetables until just tender, but not mushy.
Drain any excess liquid out of the pan before layering veggies into the casserole dish.
In a bowl, combine the egg, cottage and ricotta mixture.
Layer a deep casserole baking dish with lasagna noodles, a layer of cheese mixture, veggies, sauce, and shredded cheese; repeat twice making two layers.
Add remaining one cup of shredded cheese to the top of veggie lasagna and bake for 30 minutes at 350 degrees fahrenheit.
After lasagna has baked, allow it to rest for at least 1 hour so that you will be able to cut nice slices from it. If you don't mind having perfect slices, you can eat it right away!
Serve with a salad and garlic bread.
Allowing lasagna to cool helps it to nicely slice.
Nutrition facts may vary depending on brands used.
Calories: 446cal | Carbohydrates: 39g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 835mg | Potassium: 653mg | Fiber: 3g | Sugar: 9g | Vitamin A: 830IU | Vitamin C: 16mg | Calcium: 261mg | Iron: 2mg