Name: Vegetable Lasagna
Yield: 4
Cuisine: Italian
Ingredients: 2.00 cups ricotta cheese; 1.00 cup shredded mozzarella cheese; 1.00 cup grated Parmesan cheese; 1.00 tablespoon chopped fresh parsley; 1.00 teaspoon dried oregano; 1.00 teaspoon dried basil; 0.50 teaspoon garlic powder; 0.50 teaspoon salt; 0.25 teaspoon ground black pepper; 2.00 tablespoons olive oil; 1.00 pound zucchini, sliced; 0.50 pound mushrooms, sliced; 1.00 cup chopped onion; 1.00 jar marinara sauce; 1.00 pound lasagna noodles, cooked; 1.00 cup shredded mozzarella cheese; 0.25 cup grated Parmesan cheese

Vegetable Lasagna

Vegetable lasagna with layers of delicious vegetables, cheese, and pasta.

Preparation time: 20 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 360, Fat: 11g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 568mg, Carbohydrates: 40g, Fiber: 4g, Protein: 18g

This vegetable lasagna is a delicious and hearty meal that will please the whole family. It is made with layers of fresh vegetables, cheese, and pasta. It is a great way to get your daily dose of vegetables without sacrificing flavor.

Ingredients

2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon ground black pepper
2 tablespoons olive oil
1 pound zucchini, sliced
0.5 pound mushrooms, sliced
1 cup chopped onion
1 jar marinara sauce
1 pound lasagna noodles, cooked
1 cup shredded mozzarella cheese
0.25 cup grated Parmesan cheese

cheese vegetables pasta Freezer Meals
add to Bring shoping list add to G Google Calender

short description

Preheat oven to 350°F (175°C).
In a medium bowl, mix together ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, parsley, oregano, basil, garlic powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Add zucchini, mushrooms, and onion. Cook until vegetables are tender, about 10 minutes.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
Layer 4 lasagna noodles over the sauce.
Spread 1/3 of the ricotta cheese mixture over the noodles. Top with 1/3 of the vegetable mixture and 1/2 cup of marinara sauce.
Repeat layers twice more. Top with remaining 4 noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

detailed description

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a medium bowl, mix together ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, parsley, oregano, basil, garlic powder, salt, and pepper. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add zucchini, mushrooms, and onion. Cook until vegetables are tender, about 10 minutes.
Spread 1/2 cup of marinara sauce in the bottom of the prepared baking dish.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese mixture over the noodles. Top with 1/3 of the vegetable mixture and 1/2 cup of marinara sauce.
Repeat layers twice more. Top with remaining 4 noodles, remaining marinara sauce, and remaining mozzarella and Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until cheese is melted and bubbly.

back