Shortcut Vegetable Lasagna

Looking for a warm and filling recipe for dinner tonight? Then check out this vegetable lasagna baked using three types of cheese and vegetables.

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  • prep time 40 min
  • total time 1 hr 50 min
  • ingredients 17
  • servings 8
 

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
2
medium zucchini, shredded (about 3 cups)
2
medium carrots, shredded (about 1 cup)
1
medium sweet potato, peeled, shredded (about 1 cup)
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
2
garlic cloves, minced
1
egg
1
(15-oz.) container light ricotta cheese
4
oz. (1 cup) shredded Swiss cheese
1/4
cup grated Parmesan cheese
1
teaspoon dried basil leaves
1
(16-oz.) jar Alfredo pasta sauce
1 1/2
cups water
9
uncooked lasagna noodles
4
oz. (1 cup) shredded mozzarella cheese
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
  • 3 Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
  • 4 To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
  • 5 Bake at 350°F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
  • 3 Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
  • 4 To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
  • 5 Bake at 350°F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Vegetarian lasagna made with cheese provides an excellent source of protein and calcium.

Lasagna or casseroles prepared with dry, uncooked pasta have a slightly drier texture than those made with cooked pasta.

Prepare the lasagna up to 24 hours in advance. Cover with foil as directed and refrigerate until ready to bake. Bake lasagna as directed in recipe.

Serve this lasagna with whole grain rolls and your favorite tossed salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
440
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
),
Cholesterol
100mg
100%;
Sodium
650mg
650%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
190%;
Vitamin C
15%;
Calcium
50%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.