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.
Servings: 8 people
Calories: 446cal
Ingredients
- 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
Instructions
- 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.
Notes
Allowing lasagna to cool helps it to nicely slice.
Nutrition facts may vary depending on brands used.
Nutrition
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