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Hearty Vegetable Lasagna

4

100 min

Hearty Vegetable Lasagna

Hearty Vegetable Lasagna Photo 1

Time

100 min

Serving

12 persons

Calories

463

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it! Hope you all enjoy it as much as we do.

Ingredients

  • lasagna noodles: 1 pack (16 ounce pack)
  • vegetable oil: 2 Tbsp
  • mushrooms: 1 pound (sliced, fresh)
  • green bell pepper: 0.75 cup (chopped)
  • onion: 0.75 cup (chopped)
  • garlic: 3 clove (minced)
  • jars pasta sauce: 2 jars (26 ounce)
  • basil: 1 tsp (dried)
  • part-skim ricotta cheese: 1 container (15 ounce container)
  • mozzarella cheese: 4 cups (divided, shredded)
  • eggs: 2 piece
  • Parmesan cheese: 0.5 cup (grated)

Metric Conversion

Stages of cooking

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  1. Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
    Hearty Vegetable Lasagna Photo 2
  2. Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
    Hearty Vegetable Lasagna Photo 3
  3. While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
    Hearty Vegetable Lasagna Photo 4
  4. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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  5. Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
    Hearty Vegetable Lasagna Photo 6
  6. Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.
    Hearty Vegetable Lasagna Photo 7

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