This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer.

Vegetable Lasagna

olive oil

mushrooms

zucchini

carrot

red bell pepper

red onion

tomato basil pasta sauce

commerical pesto

(15-ounce) carton part-skim ricotta cheese

Cooking spray

hot cooked lasagna noodles

ounce) mozzarella cheese

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.


Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.


Cover and bake at 375&ordm; for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.


Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.


Made this ahead of time to take on a camping trip.  Only change I made was not using pesto as my husband doesn't like it.  I must say this recipe is not bad at all.  I will make again and it worked perfectly in our camper oven.

This was really good! Very flavorful. I loved the slight crunchiness of the carrots in the mix. Will definitely make again.

Look good, but quick question - don't you need an egg for the ricotta mixture part? I feel like every time I've made lasagna I've had to add an egg to the cheese mixture.

Really enjoyed this dish. Changed the veggies just a tad: shredded carrots, green pepper, red &amp; vidalia onion, mushrooms. Would have loved zucchini, but being winter, I did not have any. Used the CL basic marinara for my sauce. Skipped the pesto. Used no boil noodles (same cooking time). Subbed cottage cheese for the ricotta, due to personal preference. Added some grated parmesan in with the cottage cheese layer. Meat lover boyfriend also thought this was good. Had enough for 2 servings &amp; 2 lunches. Tastes even better the next day!

i shredded carrots, and thinly sliced zuchiini.

this dish was a hit with friends.  going to make for potluck this week-end.  i thinly sliced zuchinni, and grated carrots.

Prepared this last night for dinner. My family LOVED it - excellent flavor and my husband said he preferred this over traditional (meat) lasagna! Will make this again and again!

Super easy, and delicious.  I'm so glad I found this recipe.

This was the first lasagna recipe I've ever made and it came out great.  I added my own list of vegetables (yellow pepper, orange pepper, onion, 2 types of mushrooms).  I also used low-fat ricotta to make it healthier.  The pesto is not really necessary as you don't taste it in the final dish.  The leftovers also tasted very good the next day.

This was a hit with my family.  I used shredded zucchini and carrots.  Didn't have red onion, so I used 1/2 a vidalia.  I almost doubled the recipe to fit a 9x13 dish.  I think the carrots and zucchini might work better if sliced, like the recipe says.  I will be doing this again.

A good recipe if you're looking for healthy lasagna. I followed the recipe exactly. If I make it again, I will add some mozzarella cheese between the lasagna noodle layers. I also think that the pasta sauce makes a big difference. I used Mario Batali sauce and it was very liquidy and kind of bland tasting (even though it costs like $8.00 a jar). Will definitely choose something else in the future.

This was really better than I anticipated! I actually skipped the onions and shredded the carrots, bell pepper and zucchini. This reduced any prep time that I read in the other reviews.The mushrooms remained sliced and I used bottled tomato sauce and pesto, which is why I wasn't sure this would be as good as it was. I also used the no boil noodles and this came out perfect.

I have made this dish several times and it is always a hit.  I use the no bake noodles.  It only makes enough to fill an 8X8 pan so you might have to double the recipe if you are serving more than 4 people.  I just sent it to a friend who asked for it after I served it to her for dinner.  You will not be disappointed!

This is classic comfort food (with nutritious veggies hidden inside)!  I follow the recipe exactly.  There is a lot of prep time, but it's worth it.  I often give this lasagna (prepped but not cooked) to friends who just had a baby, with an index card with baking instructions.  It's even good the next day cold!

This was really good! It did take a lot of prep time and cooking time, but it was all worth it. Only thing I did different was use no boil lasagna noodles (same amount of cooking time) and added more mushrooms.

Get your daily dose of vegetables with a cheesy, colorful lasagna.

vegetable lasagna

Servings: 6

Cost: $4.01 /serving

Author : MyRecipes

Ingredients

Instructions

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