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Submitted by:  Chelo


  Prep Time:  20 Minutes
Cook Time:  45 Minutes


"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"
1 (16 ounce) package lasagna noodles
1 bay leaf
1 onion, chopped
1/4 cup vegetable oil
2 cloves garlic, chopped
2 teaspoons dried oregano
4 teaspoons dried basil, divided
1 (14.5 ounce) can crushed tomatoes
1 (29 ounce) can diced tomatoes
1 pinch ground cinnamon
1 pint part-skim ricotta cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 pound fresh mushrooms, sliced
1 pound spinach, rinsed and chopped
2 zucchinis, sliced
1 pound mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).


Sauté chopped onions and bay leaf in 1/4 cup oil until onions are tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.


Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.


Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.


Sauté sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.


Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sautéed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.


Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

Makes 15 servings


Nutrition at a glance
Servings Per Recipe: 15
per serving
Calories 336
Protein 21g
Total Fat 14g
Sodium 479mg
Cholesterol 60mg
Carbohydrates 33g
Fiber -