My hubby won’t eat any lasagna but this filling version with vegetables. Our favorite! I hope everyone has as much fun as we do.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons vegetable oil
- 1 pound fresh mushrooms, sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped onion
- 3 cloves garlic, minced
- 2 (26 ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15 ounce) container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese, divided
- 2 eggs
- ½ cup grated Parmesan cheese
Instructions
- Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
- While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
- Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 843 mg |
| Sugars | 14 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad, but, not great . My sister and I couldn’t both were saying that it was “missing” something. We just couldn’t figure out what that was.
awesome recipe!!!! We all loved it.
11.13.22 update: Made this again tonight and I really enjoyed it, although my kids did not really take to it (“ewww, mushrooms”). Very easy recipe. I added more chopped onions, a zucchini and a summer squash. ———— I used more mushrooms and started cooking them first, then added the remaining ingredients to saute without adding oil because of the liquid that expelled from the mushrooms. I accidentally used more mozzarella than called for, but you can never go wrong with more mozzarella. Very easy and straightforward recipes.
I tried it for the first time and it was a success! Thank you for this recipe!
This was quite good, and this recipe will become my base recipe. Guests complimented it. Of course, I did make some of my own changes 🙂 The recipe doesn’t indicate any use of salt. I knew I needed salt in the veggie sauce (I used ¼ tsp Kosher), and I also added a pinch of granulated salt to the ricotta/egg/cheese mixture. I usually lay out all the ingredients ahead of time, & I think the recipe should indicate how much salt is needed at each step (or at least say “salt to taste” just to remind me). I also think the recipe needed more seasoning. I used 1 tsp of dried Herbes de Provence in the veggie sauce. I used fresh basil and fresh tarragon, which I added to the ricotta/egg/cheese mixture. I used 2 different tomato sauces for the veggie sauce mixture because that is what I had on hand. One of those tomato sauces had a bit of pepper heat to it. If that had not been the case, I would have added some sort of hot pepper seasoning. I added ½ a package of frozen spinach because I like spinach in lasagna. I did NOT need a whole package of lasagna noodles – probably only ½ the package. I tented aluminum foil over the dish in the oven for the 1st half of the cooking, and then turned broil on for the last 5 minutes or so. I tried the AllRecipes drop down to scale the recipe to fewer than 12 servings, but that messed up the mozzarella proportions, so I just made the 12 serving recipe. Guests had plenty, I had plenty over a few days, and there’s one final piece in the freezer for later!
It was a dinner hit! Used the oven ready noodles and it made things oh so much easier.
I used Rao’s marinara (which we love) and added a bit of broccoli, zucchini, carrots and spinach. My husband gave it a 4 out of 5. He said he would be happy to have it again.
I used no boil lasagna and added carrots with the zucchini and summer squash. It was a family favorite!
It was delicious. I made this for our Valentine’s Dinner. I changed a few things…I used Barilla Oven Ready Lasagna Noodles and added some spices ..salt, pepper, Italian seasoning and red pepper flakes. But followed the rest of the recipe. I will make this again but would add more garlic cloves, maybe 5 total . It’s only the two of us and have plenty of leftovers that I froze for couple of more dinners. Easy recipe and a lot of food.
Family loves it. Fresh basil is best to use inside and as a garnish.
so good! my first lasagna and it came out great
Wow, I can’t say enough about this recipe. Being a vegetarian for 50 years, , my lasagna never tasted as good as this. Used my own marinara sauce, added garlic, green pepper, mushrooms and zucchini. Lasagna was so moist and delicious.. mouth watering..
Was incredibly good. I added a few extra red pepper flakes and everyone loved it. Nobody missed the meat.
I put different veggies (sweet potato leaves, carrots, red bell pepper, zucchini, onion & garlic) and it came out great. Will make again.
I subbed out mushrooms and added chopped red pepper and half slices of zucchini. What I also did is end with a thin layer of ricotta mix, and then addEd a layer of egg on Top to finish. It’s so so good!
This was a huge hit with my vegetarian guests!! Best they have ever had!! I added green and yellow zucchini. So hearty and yummy as leftovers!!
Great recipe! I used the recipe, but used yellow bell pepper instead of green, added squash, and added spinach to the ricotta and mozzarella mixture. It was delicious! Make sure you place foil under the dish to catch any spillage just as the video says. The water from the vegetables ( especially if you add squash ) could run out of the dish.
Our favourite! We’ve tried with various veggies: carrots, eggplant, zucchini, mushrooms, celery, peppers, garlic, onion, spinach, cauliflower, sweet potatoes, chives etc. Whatever veggie found in the fridge! I use the smallest blade of my Vidalia veggie cutter for even al dente cooking. I use crushed tomatoes with a teaspoon of sugar to balance acidity instead of pasta sauce. Yummy!
Absolutely LOVE this recipe. This is my go to. I add spinach and zucchini and it’s a huge hit
Excellent!
Fantastic lasagna! I did everything plus added a few things. I added sauteed zucchini in with Baby Bellas and also added two generous pinches of a spice blend called Aglio Olio E Pepperocino which you can buy through spice companies (mine is from Whole Spice) because it just takes the jarred sauce to restaurant heights.