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Veggie No Boiling Lasagna

Veggie No Boiling Lasagna

"Lasagna noodles, veggies, cheese and rich pasta sauce are layered and baked until bubbly and tender in this delicious veggie lasagna."
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Ingredients

1 h 40 m servings 353 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.
  2. Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
  3. Spread 1 cup pasta sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups sauce. Reserve remaining sauce.
  4. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved pasta sauce, heated.

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Reviews

Read all reviews 35
  1. 46 Ratings

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Most helpful positive review

Wonderful. I added some other veggies to this recipe and gave each veggie it's own layer for some colorful fun and deliberate taste differentiation. Guests enjoyed it very much. My only reccomen...

Most helpful critical review

I made and served this for company. While it was ok, it wasn't as good as I'd hoped. I've made no-bake veggie lasagnes before, but this one wasn't something special.

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Wonderful. I added some other veggies to this recipe and gave each veggie it's own layer for some colorful fun and deliberate taste differentiation. Guests enjoyed it very much. My only reccomen...

This recipe turned out to be fantastic. It was easy to prepare and tasted delicious. The noodles come out perfectly cooked, neither hard nor too soft, and the flavors are great. I followed the r...

Was very good as basic model. I changed a couple things to make it healthier: whole wheat pasta, low-fat cottage cheese (only one container), no mozzarella, egg-whites and a lot more veggies (br...

I had to make something for dinner that was good and quick, we had a contractor friend at our house doing some long awaited work so I wanted to make something good and hearty. This recipe took ...

Awesome recipe. This was very easy and turned out perfect. Next time I think I will add one more zucchini, one squash, and one more red pepper to plump up the veggie content.

I love this recipe!! I would give it five stars, but my family preferred the version I sometimes make with soy meat. Personally, I like this best of all the lasagna recipes I've tried.

This lasagna is great! I have made it twice now and both times it came out fabulous. My husband said it was the best thing I have ever made! I added a lb. of mild sausage too with the red pepper...

I must admit I did not use Ragu sauce, but it was delicious just the same. I cut the recipe in half for just 2 people. It was very yummy and my husband loved it too!

This lasagna is the best lasagna in the world!!