Vegetable Lasagna Recipe

Vegetable lasagna recipe is full of good tasting vegetables and pasta that is all put together with ricotta cheese and it is sure to become one of your family's favorite meals in a casserole dish. You can serve this meal with a fresh salad and some crusty bread and know that you will have a great meal to offer anyone who is going to be sitting down at your table.

You will find that this recipe calls for a tomato sauce, and if you would like to create your own, you can find a recipe for it on the casserole sauces page of this website, just follow the links to the left on the navigation bar and you are sure to find in quickly.

Here is a mention of the kinds of goodness that you can find all wrapped up into one tidy package when you take this vegetable lasagna recipe out of the oven. You will find onions, carrots, mushrooms, spinach, olives, and of course, it would not be complete without the lasagna noodles.

We cannot leave out the tomato sauce because lasagna would not be the same without that. Ricotta, mozzarella and parmesan cheeses complete this recipe perfectly.

9 lasagna noddles

1 tsp vegetable oil

1 bag spinash (1 lb fresh baby leaves)

2 tbsp water

1 tbsp olive oil

1/2 cup onion (chopped)

1 cup carrots (shedded)

2 cups mushrooms (sliced)

15 oz tomato sauce

1 can olives (4 1/2 oz drained and chopped)

1/2 tsp dried basil

1/2 tsp dried rosemary (crushed(

1/4 tsp dried sage

1/4 tsp oregano

2 cups ricotta cheese

1 lb mozzarella cheese

1/2 cup parmesan cheese

DIRECTIONS

1. Cook lasagna noodles according to package and drain. Place cooked noodles in pan with cold water and add oil to keep from sticking.

2. Cook spinach in sauce pan on high heat until boiling then lower heat and cook for 3 minutes drain and set aside.

3. In a large sauce pan place olive oil add onions, carrots, and mushrooms and cook for 9 minutes. Add tomato sauce, herbs and olives and continue to cook While stirring for another 15 minutes. Until all vegetables are soft.

4. Set oven to 350f and spray a 2 quart casserole pan with cooking sray. Now build your lasagna by spreading a third of tomato sauce on bottom of casserole dish. Take drained noodles and place 3 noodles lengthwise over sauce then a third of ricotta and a third of spinach. Then a third of mozzarella cheese.

5. Continue two more times sauce, noodles, ricotta, spinach, cheese. Bake for 40 minutes until bubby remove from oven and let stand for 10 to 15 minutes and serve with parmesan cheese.

return to vegetarian casseoles from vegetable lasagna recipe

return to home page