Hearty Vegetable Lasagna
Hearty Vegetable Lasagna is a delicious and nutritious dish packed with layers of flavor.
Print
Pin
Servings: 12
Calories: 323kcal
Equipment
- large saucepan
- baking pan
Ingredients
- 1 package lasagna noodles 16 oz.
- 8 oz. fresh mushrooms sliced
- 1 large zucchini cut in half (lengthwise) and sliced
- ¾ cup green bell pepper chopped
- ¾ cup onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 jar pasta sauce
- 1 teaspoon dried basil
- 1 package part-skim ricotta cheese 15 oz
- 4 cups shredded mozzarella cheese
- 2 eggs
- ½ cup grated Parmesan cheese
Instructions
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes or until al dente.
- Rinse with cold water and drain.
- Add olive oil to a large saucepan on medium-high heat.
- Stir in mushrooms, green peppers, zucchini, onion, and garlic, and allow to cook for 3-4 minutes.
- Stir in pasta sauce and dried basil; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
- Preheat oven to 350 degrees F and grease a 9x13 inch baking pan.
- Spread 1 cup pasta sauce into the bottom of the baking dish.
- Layer lasagna noodles, ricotta mix, and sauce (in that order).
- Repeat layering, and top with the remaining 2 cups of mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition
Calories: 323kcal | Carbohydrates: 38g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 60mg | Sodium: 881mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 892IU | Vitamin C: 20mg | Calcium: 264mg | Iron: 2mg