Lasagna Recipe - Allrecipes.com
Lasagna Recipe
  • READY IN 3+ hrs

Lasagna

Recipe by  

"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings

Directions

  1. Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
  2. Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  4. 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.
  5. Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
  6. Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
  7. Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
  8. Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
  9. Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 2 hrs
  • READY IN 3 hrs 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2003

The amount for the diced tomatoes in this recipe as originally posted was not transcribed correctly from the submitted recipe. The recipe has been updated to read 1 (29 ounce) can diced tomatoes instead of 1 (14.5 ounce) can.

 
Most Helpful Critical Review
Sep 21, 2004

This is deffinately NOT a keeper. I thought it was very bland and a bit dry. Needed some salt . Also, I would put the veggies in more than one layer. With all the veggies on the same layer, they fell out when I cut it because it was such a large layer.

 
Aug 24, 2006

This is a great recipe, however it does need some minor tweaking. Next time, I will follow suggestions that make it a little saucier. Also, the ricotta mixture needs a little "oomph," like some garlic salt and red pepper flakes. BTW, DO drain the vegetables before putting them in the lasagna. This recipe is great for people who like their cheese baked and crusty, rather than ooey gooey, and are looking for a yummy, healthy lasagna. I will definitely make it again.

 
Mar 19, 2005

This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go with heavy cream instead of the ricotta. I left out all those vegetables - so much fuss! - but I did opt to throw in some bacon, which I love in anything. Also, the seasonings seemed a bit much, so I omitted those as well. Instead of the noodles I went with a pre-baked pie crust, which of course made more sense in a pie plate rather than the 9x13 baking pan that was called for. 45 minutes to 1 hour seems like too much baking time; mine looked perfect after only 35 minutes. My family raved about it! Although, for some reason they thought the garlic bread I made didn't go with it.

 
Jul 15, 2003

This is a fantastic veggie lasagna recipe. It takes a while to prepare, but the results are superb. I use frozen spinach instead of fresh for ease, and sometimes I substitute meat for the veggies to make a good meat lasagna. Simply outstanding recipe!

 
Jan 14, 2007

I made this for the week that my husband was in the field. It reheated wonderfully. I added bell peppers, and broccoli, and omitted the spinach. I also sauteed all my veggies, and then mixed them in with the tomato sauce, and let it all simmer for about 30 minutes.

 
Aug 20, 2005

This was light and delicious! I loved the crisp vegetable flavors. Prep time took me awhile with children underfoot, but was weel worth the effort!!

 
Feb 25, 2005

I would perfer ALOT more sauce! And maybe more heat added. Otherwise it was very delicious. My parents said it was excellent (especially since they didnt have to cook). The cinnamon in the sauce made it very aromatic and added an interesting twist.

 

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Nutrition

  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 710 mg
  • 28%

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

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