Karen’s Veggie Lasagna is a great main dish idea, even for the kids! Preparation time to make it is about the same time as baking it. This Vegetable Lasagna is worth every bit of time and effort to make and eat this delicious home baked main dish. Enjoy!
Servings: 9
You’ll need:
2 Tbsp. olive oil
1 medium zucchini, chopped
1 medium squash, chopped
1 peeled carrot, chopped (or use 1/2 c. already shredded carrots)
½ medium onion, diced
¼ c. mushrooms, chopped
4 Tbsp. minced garlic
1 tsp. table salt
1/4 tsp black pepper
1 cup spaghetti sauce
9 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna pasta according to package directions.
In a Dutch oven add olive oil and combine vegetables with garlic, salt and pepper. Sauté veggies about 20 minutes or until vegetables are tender, stirring occasionally.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 X 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until centrally inserted knife is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9 large servings.
Servings: 9
You’ll need:
2 Tbsp. olive oil
1 medium zucchini, chopped
1 medium squash, chopped
1 peeled carrot, chopped (or use 1/2 c. already shredded carrots)
½ medium onion, diced
¼ c. mushrooms, chopped
4 Tbsp. minced garlic
1 tsp. table salt
1/4 tsp black pepper
1 cup spaghetti sauce
9 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna pasta according to package directions.
In a Dutch oven add olive oil and combine vegetables with garlic, salt and pepper. Sauté veggies about 20 minutes or until vegetables are tender, stirring occasionally.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 X 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until centrally inserted knife is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9 large servings.
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