Fresh Vegetable Lasagna

Staff Writer
Fresh Vegetable Lasagna
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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
384
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.

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.

Nutritional Facts

Total Fat
17g
26%
Sugar
10g
N/A
Saturated Fat
9g
44%
Cholesterol
89mg
30%
Protein
21g
42%
Carbs
40g
13%
Vitamin A
335µg
37%
Vitamin B12
0.9µg
15.3%
Vitamin B6
0.4mg
20.9%
Vitamin C
21mg
35%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
12%
Vitamin K
81µg
100%
Calcium
342mg
34%
Fiber
6g
23%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
3mg
18%
Magnesium
77mg
19%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
15%
Phosphorus
339mg
48%
Polyunsaturated
1g
N/A
Potassium
819mg
23%
Riboflavin (B2)
0.4mg
24.3%
Sodium
816mg
34%
Thiamin (B1)
0.2mg
12.9%
Zinc
3mg
17%

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