Convenient Vegetarian Lasagna Recipe

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Most Helpful Positive Review

Sep 21, 2006

This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great.

—MARY DOMAZ

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Most Helpful Critical Review

Dec 14, 2003

Very easy to make and a healthy mix, but a bit bland. I'd recommend adding garlic and some oregano.

—AHTI HUJANEN

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90 Ratings

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Nov 20, 2006

The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-)

—NOELLER67

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Nov 21, 2005

I love this recipe. I would recommend using only one package (16 oz) of lasagna noodles. I also used fat free ricotta and fat free mozzarella and did not worry about using the exact amount of vegetables as the recipe calls for. It turned out delicious, even with the fat free ingredients. I've made it twice. Yummy!

—ALTSHERMA

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Feb 17, 2008

Delicious! My husband and I absolutely love this recipe! I used lots of vegetables including carrots, broccoli, zucchini, mushrooms, red and green peppers, and onions. I lightly coated the bottom of a large skillet with olive oil, browned some garlic in the oil, and then sauteed all of the vegetables in it. You do not need all of the olive oil that this recipe calls for, and it is much healthier this way. The garlic added a nice flavor to the vegetables. I also used fat free ricotta and mozzarella to make this recipe a little bit healthier. The taste was not compromised at all. I used no boil lasagna noodles to make this recipe easier, and I only needed one box to make a huge pan. This is a great recipe, but like others have said, be careful with the directions.

—Mrs. V-Smile

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Nov 05, 2006

Very good recipe. Everyone liked it. I added minced garlic and zucchini to the veggies. I do have to say that you do not need nearly as many lasagna noodles as the recipe calls for, though.

—Kalnems

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Sep 27, 2010

I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasagna - no boil!), one container of ricotta, 2 eggs. I sauteed yellow onion and then added carrots and asparagus, then broccoli, red bell pepper and cauliflower. I only used about a tablespoon of olive oil and some garlic - and also only used fresh veggies. I can't do frozen veggies. I cooked it for an hour on 350 with tightly wrapped foil and then uncovered and put it under the broiler to finish. We enjoyed it for a Sunday dinner and are both looking forward to the leftovers. One other modification: I put a little tomato sauce on the bottom of the pan before the first layer of pasta. Then I did: cheese/veggie mix, shredded cheese, dollops of sauce, pasta until the top layer where I only did sauce. I was easy on the cheese between layers.

—NancyCz

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Jun 03, 2006

Good recipe. I used the entire bag of broccoli for the 6 servings size and it turned out okay. Next time I will make sure that the lasagna edges have sauce on them so they won't get hard.

—Gail

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Nutrition

Calories
581 kcal
29%

Carbohydrates
55.3 g
18%

Cholesterol
130 mg
43%

Fat
28.9 g
44%

Fiber
5.3 g
21%

Protein
27.4 g
55%

Sodium
605 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Convenient Vegetarian Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 581
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 12g 60 %
Cholesterol 130mg 43 %
Sodium 605mg 24 %
Potassium 656mg 18 %
Total Carbohydrates 55.3g 18 %
Dietary Fiber 5.3g 21 %
Protein 27.4g 55 %
Sugars 9.2g
Vitamin A 85 %
Vitamin C 72 %
Calcium 50 %
Iron 36 %
** Thiamin 10 %
Niacin 70 %
Vitamin B6 22 %
Magnesium 25 %
Folate 95 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.