vegetable lasagna

With a rainbow of vegetables and a trio of cheeses, these Garden Vegetable Lasagna Roll Ups are a flavorful and filling meal. Freezer friendly, too! 

Garden Vegetable Lasagna Roll Ups

lasagna noodles (2.15)

Tbsp cooking oil (0.04)

garlic (0.16)

onion

button mushrooms (1.78)

zucchini (0.84)

carrots (0.22)

oregano (0.10)

Salt and Pepper to taste (0.10)

ricotta cheese (1.94)

mozzarella (1.33)

Parmesan (0.36)

24 ounces. jar pasta sauce (1.98)

Boil a large pot of water. Once the water is boiling, add the lasagna noodles and boil just until tender. Drain the pasta in a colander and set aside.

While the lasagna noodles are boiling, prepare the vegetable mix. Mince the garlic and dice the onion. Add the cooking oil to a large skillet, along with the garlic and onion, and sauté over medium heat until the onions are transparent.

While the onions are cooking, rinse and thinly slice the mushrooms. Add the mushrooms to the skillet and continue to sauté. While the mushrooms are cooking, grate the zucchini and carrots on a large holed cheese grater. Add the zucchini and carrots to the skillet, along with the oregano, about 1/4 tsp salt, and some freshly cracked pepper. Continue to sauté until most of the moisture has evaporated (juice should no longer pool on the bottom of the skillet). Remove the skillet from the heat and allow it to cool slightly.

Next, prepare the cheese mix. In a large bowl, combine the ricotta, mozzarella, Parmesan, and 1/4 tsp salt. Stir until they are evenly combined. Add the slightly cooled sautéed vegetables and stir to combine again. Taste and adjust the salt or pepper if needed.

Carefully lay out a few lasagna noodles at a time on a flat surface. Add approximately 1/3 cup of the vegetable and cheese mixture to each noodle, then spread the mixture from end to end, leaving about a 1/2 inch bare at each end of the noodle. Once covered in the filling, roll the noodles up. You should get approximately finished 12 roll ups (you may have extra noodles).

To bake the roll ups, preheat the oven to 350ºF. Coat a 9x9 casserole dish with non-stick spray. Spread about 1/4 of the pasta sauce in the bottom of the casserole dish, then arrange the roll ups on top. Pour the remaining sauce over top. Bake for 40 minutes, or until heated through.

To freeze the roll ups, Place two roll ups each in a freezer and microwave safe container, then pour sauce over top. Freeze for up to three months. Reheat in the microwave when ready to eat.

Enjoy this mixed veggie lasagna as a hearty, wholesome,comforting evening meal; perfect for meat-free Mondays (or any day of the week!). This vegetarian lasagna recipe is simple to make and can be made entirely from scratch or with a few cheats!

Mixed Veggie Lasagna (Vegetarian lasagna recipe)

13 oz lasagna sheets

spinach

carrots

eggplant

Zucchini

red pepper

onions (or shallots)

garlic

tomatoes

oz passata

tomato paste

olive oil

salt

tsp pepper

tsp cane sugar

Italian seasoning

bechamel

17 oz cheese (shredded or fresh mozzarella, parmesan,

Finely dice all the vegetables (including the garlic).You can optionally salt the eggplant to release excess water – however, this will require you to wait for 30 minutes, so it isn&#039;t something I do every time– it&#039;s just a little waterier without salting.

In a large pan, add the olive oil and sauté the onion for a minute over medium-low heat for a minute or so before adding the garlic, remaining vegetables, spices, and the tomato puree and mix in well.

Step 1: Prepare the vegetables

Continue to sauté for 2-3 minutes before adding all the remaining tomato sauce ingredients and stirring well.

Mix, then reduce the heat to a low simmer and allow it to cook for around 20 minutes, covered. Or until the vegetables are tender.Once ready, you can leave the texture chunky or use an immersion blender to make a little (or all of it) smoother. This is based on personal preference.

Step 2: Add the tomato sauce

If you don&#039;t already have bechamel sauce prepared, you can do this while the vegetables simmer.If you&#039;re using dried lasagna sheets, make sure to follow the instructions to pre-cook them if they&#039;re not a &#039;no boil&#039; variety (that can be added straight to the lasagna to cook in the oven).Then prepare your lasagna assembling station; get the baking dish ready, your lasagna sheets, bechamel sauce, and cheese ready.

Step 3: Prepare the remaining ingredients

Chef&#039;s note: After hours and hours in the kitchen, after a morning of recipe testing - I layered my lasagna differently to usual in the photo&#039;s so don&#039;t panic that my instructions for this step don&#039;t necessarily match the images.

First, spoon in 1/3 of the vegetable mixture to the bottom of the baking dish (I used one that&#039;s 9x13 inch/22x33 cm), then add a layer of lasagna sheets (cut to fit the container if using fresh pasta). Then spread 1/3 of the bechamel sauce, another 1/3 of the vegetable filling, and sprinkle with some of each cheese.

Repeat the process once more - lasagna sheets, bechamel, vegetables, cheese.

Finally, add one more layer of lasagna sheets with the remaining ¼ bechamel and the remaining cheese. For the top layer of the lasagna sheets, I used homemade laminated sheets with basil. But this is 100% optional.Note: This lasagna has 3 layers of pasta- many have four. Feel free to divide the bechamel and vegetables into ¼ for an extra layer.

Step 4: Assemble the vegetable lasagna

Bake the veggie lasagna in a preheated oven at 375ºF/190ºC for 25 covered with tin foil, followed by 25 minutes, uncovered.

Once ready, it should be golden and bubbly on top. Remove it from the oven and allow it to rest and cool for 10-15 minutes before serving!

Enjoy a slice of vegetable lasagna alone or serve alongside a leafy salad and/or some garlic bread (or garlic naan! – unconventional, but delicious!). Feel free to garnish with some basil!

Step 5: Bake the veggie lasagna

Fridge: Allow the veggie lasagna to cool before covering well with plastic wrap (or beeswax wrap) and storing for between 4-5 days in the refrigerator.Freezer: Allow the baked lasagna to cool completely before wrapping well (with two layers) and freezing for between 4-6 weeks. Thaw overnight in the refrigerator, then bake in the oven, adding an extra few minutes to the baking time.Reheat: You can reheat vegetable lasagna either in slices in the microwave (cover the bowl with cling film and heat for 2 minutes on high, rest for 30 seconds, then heat for a further minute if needed) or sliced/whole in the oven. To bake in the oven, cover the lasagna with tin foil and bake at 350ºF/120ºC until the cheese is bubbling and it&#039;s warmed through. This can take as little as 15 minutes for 1-2 slices and up to 30 minutes for more.

How to Store and Reheat

This quick and easy Vegetable Lasagna is a light, comforting casserole that&#039;s ready with just 20 minutes of prep!

Vegetable Lasagna

mushrooms

zucchini, diced

sweet bell pepper (any color), seeded and diced

onion, diced

egg, beaten

parsley

basil ((or 2 teaspoons dried basil))

ricotta cheese ((or

mozzarella cheese, divided

Parmesan cheese, divided

(2 ½ cups) store-bought (or homemade) marinara sauce

oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).

While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.

When the vegetables are done cooking, stir the marinara sauce into the skillet.

Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.

Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.

Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

https://www.youtube.com/watch?v=Pk0hSaySzRU

This quick and easy Vegetable Lasagna recipe is a simple and cozy casserole that comes together with just 20 minutes of prep! Loaded with fresh veggies and plenty of gooey, melty cheese, the healthy dinner is a delicious comfort food classic that the whole family will love!

Get the Full Recipe Here: https://www.theseasonedmom.com/quick-easy-vegetable-lasagna/

Quick and Easy Vegetable Lasagna

Delicious vegetable lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce, and cheese, a vegetarian lasagna can hardly get any better.

Vegetable Lasagna with White Sauce (or Bechamel Sauce)

shallots

sugar

bell peppers

zucchini

broccoli broccoli

200 g/ 7 oz/ about 1 1/3 cup frozen peas

olive oil, divided

tomatoes (400 g/ 14 oz each)

ml/ 4.2 fl.oz/ ½ cup water

thyme

oregano

rosemary

lemon juice

g/ 1.7 oz/ scant ¼ cup butter

g/ 1.7 oz/ scant ½ cup all-purpose flour

750 ml/ 25.3 fl.oz/ 3 cups milk

no-boil lasagna sheets (See note 4)

mozzarella balls (125 g/ 4.4 oz each)

g/ 3.5 oz freshly grated hard cheese

nutmeg

fine sea salt and pepper

Peel and finely chop the shallots and the...

Peel and finely chop the shallots and the garlic. Keep separately.

Clean the vegetables. Cut the carrots, bell peppers,...

Clean the vegetables. Cut the carrots, bell peppers, zucchini into small cubes. Set aside in a bowl. Divide the broccoli into small florets and chop the broccoli stem into small cubes as well.

If using mushrooms, wipe them clean with kitchen...

If using mushrooms, wipe them clean with kitchen paper and slice them thinly. Set aside separated from the other vegetables.

Defrost the peas.

Chop the mozzarella into cubes and grate the...

Chop the mozzarella into cubes and grate the Parmesan. Set aside separately.

Preheat the oven to 180 degrees Celsius/ 360...

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.

Heat 2 tablespoons olive oil in a large...

Heat 2 tablespoons olive oil in a large pan. Cook the shallots until translucent, about 2-3 minutes. Add the garlic and stir for 1 minute. Add the sugar and stir for another minute or until slightly caramelized.

Add the chopped vegetables, except the mushrooms, and...

Add the chopped vegetables, except the mushrooms, and cook for about 8 minutes or until softer. Stir well a few times in between.

Add the chopped tomatoes, water, dried herbs, and...

Add the chopped tomatoes, water, dried herbs, and lemon juice. Stir well, bring to a boil and simmer the sauce for about 10 minutes until slightly thickened.

In the meantime, cook the mushrooms, if using....

In the meantime, cook the mushrooms, if using. Heat the remaining oil in a pan and fry the mushrooms until golden and until all the juices they have released are evaporated.

Melt the butter in a small saucepan. Sprinkle...

Melt the butter in a small saucepan. Sprinkle the flour on top and stir for 1 or 2 minutes until lightly golden. Slowly start adding the milk while whisking all the time to avoid the formation of clumps.

Let the sauce simmer for 2 or 3...

Let the sauce simmer for 2 or 3 minutes while whisking or stirring continuously. Adjust the taste with nutmeg, salt, and pepper.

Butter a rectangular casserole dish of about 30x20...

Butter a rectangular casserole dish of about 30x20 cm/ 12x 8 inches.

You should have 3 layers of noodles and...

You should have 3 layers of noodles and you should finish with a layer of Parmesan.

Place a few tablespoons white sauce to the...

Place a few tablespoons white sauce to the prepared casserole dish. Spread them all over the bottom of the dish.

Add some lasagna sheets. I can use 3...

Add some lasagna sheets. I can use 3 sheets for each layer, but use as many as they fit in one single layer without overlapping.

Cover with 1/3 of the vegetable sauce. Add...

Cover with 1/3 of the vegetable sauce. Add ½ of the mozzarella and 1/3 of the hard cheese on top. Cover with white sauce.

Repeat twice. End with the last layer of...

Repeat twice. End with the last layer of grated hard cheese.

Bake the lasagna in the preheated oven for...

Bake the lasagna in the preheated oven for 30-40 minutes or until bubbly and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.

Leave to rest for about 10 minutes, cut...

Leave to rest for about 10 minutes, cut into 12 squares, and serve with a green salad.

https://mediavine-res.cloudinary.com/video/upload/iu6zxvl58qybnfut8lai.mp4

Delicious and easy to make vegetarian lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce and cheese, a vegetable lasagna can hardly get any better.

Vegetable Lasagna with White Sauce

Garden Vegetable Lasagna

garlic cloves, (minced)

olive oil, (divided)

yellow squash

carrot

broccoli

all purpose flour

1% low fat milk

Parmesan cheese

black pepper

1% low fat cottage cheese

mozzarella cheese, (divided)

lasagna noodles, (divided)

Preheat the oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray.

Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.

Heat 1 teaspoon of the oil in a pan over medium-high heat. Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to the onion mixture.

Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. Add the sliced carrot; sauté 4 minutes or until tender. Add the chopped broccoli; sauté 4 minutes or until crisp-tender. Add to the onion mixture. Sprinkle with ½ teaspoon salt; toss well to combine.

PREPARE THE VEGGIES:

Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.

PREPARE THE SAUCE:

Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles; sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.

Cover and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

ASSEMBLE THE LASAGNA:

https://embed.mediavine.com/videos/ogetfmsh1pt9qcikiytp

Garden Vegetable Lasagna is full of plenty of vegetables and has a light and creamy sauce.

Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!&nbsp;

zucchinis (,

onions (any type) (,

garlic (, minced)

Salt and pepper

250 g / 8 oz frozen chopped spinach (, thawed)

700 g / 24 oz tomato passata ((Note 3))

400 g / 14 oz crushed tomato

/ 125 ml water

tsp each dried thyme and oregano ((or basil, parsley))

tsp dried chilli flakes

/ 11 oz jar roasted red pepper strips, drained ((Note 4))

375 g / 13 oz fresh lasagne sheets ((Note 5))

300 g / 3 cups shredded mozzarella ((or MORE!))

Preheat oven to 200C/390F.

Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.

Roast for 25 minutes, turning at 15 minutes, until tender and browned.

Remove from oven, loosen from tray with spatula while warm (can stick when cools).

Roasted Vegetables:

Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.

Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*

Remove from stove and let cool for 5 minutes before using.

Sauce:

Place ingredients in a bowl and mix until combined.

Ricotta Mixture:

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