Veggie Lasagna

A super flavorful, veggie packed lasagna can be just as good if not better than the traditonal lasagna made with meat.  It definitely qualifies as a comfort food that is sure to please.  Replacing the meat with tender hearty vegetables is just as fulfilling.  This veggie lasagna is easy to make and can be adaptable based on the vegetables you have available to you.  I used carrots, onions, zucchini, mushrooms, and spinach but a variety of veggies can work in their place. Go ahead and give it a try!
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
  • 1 package lasagna noodles
  • 45 oz jar (or more) spaghetti sauce
  • 1/2 cup shredded carrots
  • 1/2 tsp oregano
  • 1 (16 ounce) ricotta cheese
  • 1 (16 ounce) frozen chopped spinach (thawed and well drained)
  • 1 egg
  • 1 1/2 cup zucchini (thinly sliced)
  • 1 cup fresh mushrooms (sliced)
  • 1/2 small onion (chopped)
  • 3 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350° Mix carrots, oregano, and spaghetti sauce together in a large pot on low heat for 5-10 minutes (season to liking)
  2. add a 1/2 tablespoon of olive oil to skillet and saute mushrooms, zucchini, and onions 2-3 minutes ( not too long you don't want the veggies soggy) and set aside
  3. Mix ricotta, spinach, and egg together in a separate bowl.
  4. Spread 1/2 cup spaghetti sauce in bottom of a 9X13 inch baking dish.
  5. Layer 3 lasagna noodles, 1/2 cup sauce, 1/2 cup ricotta mixture, some of the saute'd veggies (mushrooms, zucchini, and onion), sprinkle a layer of mozzarella
  6. Repeat Layers with remaining ingredients
  7. Bake in oven for about 40-45 minutes
Recipe Notes

  • You can use other veggies if you like
  • Great served with garlic bread