Fresh Vegetable Lasagna

Fresh Vegetable Lasagna
Staff Writer
Shutterstock

You won't miss the meat in this flavor-packed and hearty lasagna. It might take a while to prepare and assemble, but is definitely worth the effort!

8
Servings
474
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 no-boil lasagna noodles (about 8 ounces)
  • 4 Cups crushed tomatoes
  • 1 large onion, diced
  • 2 cloves of garlic, finely diced
  • 1 Tablespoon olive oil
  • 1 small zucchini, diced
  • 1/2 eggplant, diced
  • 1 Cup mushroom, diced (portobello works great)
  • 2 carrots, diced
  • 3 Cups fresh spinach
  • 1 Cup fresh basil leaves, torn
  • 15 Ounces (one container) ricotta
  • 2 eggs
  • 2 Cups shredded mozarella
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees. Cover the bottom of a large pot with about 1 inch water. Bring to a boil and add spinach. Cook for just a little while until it gets soft and shrinks; remove and drain well. In a large bowl, whisk together the ricotta cheese, eggs, salt, and pepper. Add the spinach (once it is completely cooled down) and stir to combine. In a separate bowl, combine the mozzarella and basil.

Heat a large skillet over medium heat and add the olive oil. Then, add the onions, mushrooms, carrots, and garlic, cook for about 2 minutes. Add the zucchini and eggplant, and cook until the vegetables are tender, 3 to 5 minutes. Remove from heat and season with salt and pepper.

Spread a third of the crushed tomatoes over the bottom of a 9-by-13-inch baking dish. Top with a layer of lasagna noodles. Spread over a layer of the ricotta mixture, followed by layer of teh vegetable mixture, and a layer of the mozarella. Repeat to make 2 more layers, ending with the shredded cheese on top. Bake for 30 minutes, covered with foil. Remove the foil and continue to bake until the top is golden brown, about 20 minutes more.

Let cool at least 15 minutes before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
27g
30%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
107g
82%
Protein
13g
28%
Vitamin A, RAE
264µg
38%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
61mg
81%
Vitamin K (phylloquinone)
416µg
100%
Calcium, Ca
965mg
97%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
27g
100%
Folate, total
335µg
84%
Iron, Fe
27mg
100%
Magnesium, Mg
138mg
43%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
378mg
54%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
538mg
36%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
95g
4%
Zinc, Zn
9mg
100%

Vegetable Lasagna Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetable Lasagna Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Vegetable Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cheese lasagna without tomato sauce.