Like this Easy Vegetable Lasagna Recipe? Check out this Strawberry Rhubard Cobbler Recipe!
This lasagna has become a favorite in my house and it freezes really well. Since I am still slow at cutting up veggies I like to make two of these at a time and then throw one in the freezer to reheat later.
Yields: 12 servings
Prep Time: 30 minutes | Bake Time: 40 minutes
Ingredients:
1 (16 oz.) package lasagna noodles
8 oz. fresh mushrooms, sliced
1 large zucchini, cut in half (lengthwise) and sliced
¾ cup green bell pepper, chopped
¾ cup onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 (24 oz.) jars pasta sauce
1 teaspoon dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
Directions:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
- Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
- Preheat oven to 350 degrees F and grease a 9×13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
- 1 (16 oz.) package lasagna noodles
- 8 oz. fresh mushrooms, sliced
- 1 large zucchini, cut in half (lengthwise) and sliced
- ¾ cup green bell pepper, chopped
- ¾ cup onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 (24 oz.) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 oz) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese
- 2 eggs
- ½ cup grated 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.
- Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
- Preheat oven to 350 degrees F and grease a 9x13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.