Meatless Lasagna

Meatless Lasagna

"'This saucy lasagna is one of my specialties,' says Sharon Allen of Allentown, Pennsylvania. 'It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime.'"
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.
  2. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
  3. Cover and bake at 350 degrees F for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Footnotes

  • Nutritional Analysis: One piece equals 244 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 672 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

Really nice combination of vegetable flavors (sweet carrots, tangy tomatoes...). My only issue was the amount of liquid. I tend to like a more solid lasagna, so I will reduce the water (or lea...

Most helpful critical review

Just ok and so not worth all the work.

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Really nice combination of vegetable flavors (sweet carrots, tangy tomatoes...). My only issue was the amount of liquid. I tend to like a more solid lasagna, so I will reduce the water (or lea...

I made this recipe a few weeks ago. It came out really well, except next time I wouldn't use green peppers because it gives it a salsa taste. Next time I would use zucchini, yellow squash, egg...

I'm not a very good cook, but I decided to make this a few days ago, I had to convert the measurements into UK measurements and that was probably the hardest thing and it only took a few minutes...

This was great! I used my hand blender to blend the sauce while in the pot so there were no chunks of veggies. My 7 yr. old "veggie avoider" gobbled it up not realizing all the good nutrition he...

This was amazing. I didn't think sliced carrots would work well with this, but they add just an extra hint of sweetness to the dish. I actually forgot to add the onion to the dish (I forgot wh...

Just ok and so not worth all the work.

i am such a meat-eater i didn't think i could do a veggie lasagna, but with easter comes spring and its bounty...with that said i followed the recipe pretty much to the tee. instead of stewed t...

absoutely divine! my family was really dreading a meatless lasagna, until they tasted it (true meat n' tater lovers) they're already bugging me about when I'm going to make it again!! the only c...

Very tasteful. I wouldn't make any changes to this recipe.

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