Convenient Vegetarian Lasagna

Vegetarian - Tips

This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.

Brief

Prep 30 mins

Cook: 1hr

Additional: 15 mins

Total: 1hr45 mins

Servings: 12

Yield: 1 - 9x13 inch dish

Convenient Vegetarian Lasagna

Ingredients

2 (12 ounce) packages lasagna noodles

2 pounds ricotta cheese

4 eggs

1 cup grated Parmesan cheese

⅓ cup chopped fresh parsley

2 teaspoons dried basil

ground black pepper to taste

½ cup olive oil

1 ½ cups chopped onion

1 cup sliced carrots

1 ¼ cups chopped green bell pepper

1 (16 ounce) package chopped frozen broccoli

thawed and drained

3 cups chunky-style spaghetti sauce

2 cups shredded mozzarella cheese

divided

Tips

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Step 2

In a large bowl combine ricotta cheese eggs Parmesan cheese parsley basil and ground black pepper. Stir to blend; set aside.

Step 3

Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes stirring occasionally; add carrot slices and saute about 2 minutes then stir in green bell pepper and broccoli. Stir all together reduce heat to medium and cook until tender about 5 minutes. Scrape veggies into ricotta mix and mix well.

Step 4

Preheat oven to 350 degrees F (175 degrees C).

Step 5

Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.

Step 6

Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes to firm up before serving.

Nutritional Information

Convenient Vegetarian Lasagna

Servings Per Recipe:12

Calories: 581.4

% Daily Value *

Protein: 27.4g 55%

Carbohydrates: 55.3g 18%

Dietary Fiber: 5.3g 21%

Sugars: 9.2g

Fat: 28.9g 44%

Saturated Fat: 12g 60%

Cholesterol: 121.2mg 40%

Vitamin A Iu: 4274.1IU 86%

Niacin Equivalents: 9.1mg 70%

Vitamin B6: 0.4mg 22%

Vitamin C: 43.5mg 73%

Folate: 170.7mcg 43%

Calcium: 397.6mg 40%

Iron: 3.6mg 20%

Magnesium: 70.3mg 25%

Potassium: 655.7mg 18%

Sodium: 604.7mg 24%

Thiamin: 0.1mg 10%

Calories From Fat: 259.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.