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Zesty Vegetable Lasagna
Make this delicious, comforting Vegetable Lasagna and serve for a weeknight dinner or freeze for a future gathering.
👥 15 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 40 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
- ●oven
📝 Preparation Steps
1
Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about ⏱️ 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about ⏱️ 2 minutes. Set aside.
large egg1large onion, peeled and sliced 1/4-inch thick1
2
Assemble the lasagna: Heat oven to 350°F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about ⏱️ 1 hour, ⏱️ 20 minutes. Let the lasagna cool slightly before serving.
Nutrition Facts
calories
454 calories
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