Vegetable Lasagna


Vegetable Lasagna

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 3 cups lightly steamed vegetables
  • 8 ounces no-boil lasagna noodles
  • 15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
  • 28 ounce ar pasta sauce
  • 8 ounces part-skim mozzarella cheese , grated


  1. Preheat oven to 350°F.

  2. Spread a thin layer of sauce on the bottom of a 9"x13" casserole.

  3. Cover with a layer of noodles.

  4. Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended. Spread 1/3 of this mixture over the pasta

  5. Spread 1/3 of the remaining pasta sauce over the cheese. Spread 1/3 of the vegetables over the sauce. Sprinkle 1/3 of the mozzarella over the veggies.

  6. Repeat twice starting with the noodles and ending with the mozzarella.

  7. Cover and bake until the noodles are tender. Takes about 40 minutes.

  8. Remove cover and bake 5 minutes until cheese starts to become golden.

  9. Remove from oven and allow to stand for 5 minutes before cutting into squares.

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