Vegetable Lasagna
Looking for flavorful vegetable lasagna? This recipe is packed with rich tomato flavor and creamy cheeses for tasty lasagna that meat-eaters will love.
Prep Time: 20 minCook Time: 30 min
Serves 6
Ingredients
- 9 to 10 Ronco Lasagna noodles (about 8 ounces), uncooked
- 3/4 cup water or vegetable broth
- 1 onion, chopped
- 1 large clove garlic, minced or 1 teaspoon garlic powder
- 1 (28 ounce) can crushed tomatoes
- 1 pound zucchini, halved lengthwise and sliced
- 1 (10 ounce) package mushrooms, sliced (4 cups)
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (4 ounce) cup shredded skim milk mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup chopped parsley or 2 tablespoons parsley flakes
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 350°F. Heat water in large skillet over medium-high heat. Add onion and garlic, stirring frequently. Cook 3 minutes or until tender.
- Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes. Combine ricotta, 3/4 cup mozzarella, 2 tablespoons Parmesan, parsley, egg, salt and pepper in a medium bowl. Layer 1 cup vegetable sauce, 1/3 of the uncooked lasagne and half of the cheese mixture in a 13x9-inch baking dish. Repeat layers once. Top with remaining lasagne, vegetable sauce, 1/4 cup mozzarella and 2 tablespoons Parmesan.
- Cover tightly and bake 40 minutes. Uncover. Bake 10 minutes longer. Let stand 10 minutes before serving.
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