Vegetable Lasagna

This recipe was on the back of the PC box of lasagna noodles that I picked up the other day, determined to make vegetable lasagna. When it comes to lasagna, a good hearty vegetable is my favorite over all the rest, but it has to be a really good one.

This ended up being a fantastic lasagna even though it was my first attempt, a no-boil noodle recipe and a recipe off a box! Mike took it for lunch the next day, and if you follow my blog regularly, that is my success-o-meter when it comes to recipes. If he eats it again, it’s a sure fire hit.

I took the basics of the recipe and of course, made one completely different to suit my tastes. But thank you Presidents Choice for the sauce measurements for the no-boil noodle method, it worked perfectly!

Ingredients Needed:

1 box of lasagna noodles (go for whole wheat)
1 tub of ricotta cheese
1 tbs olive oil
1 jar of tomato pasta sauce 700 ml
1 cup of water
vegetables of your choice, adding up to a good 4 cups chopped
2 cloves of garlic
a bag of shredded 3 cheese blend
1 cup of mozzarella cheese
bunch of spinach or some defrosted frozen spinach
2 tbs of Parmesan herb blend spice

Kick the tires and light the fires to 400 for roasting the veggies, then 350 for the lasagna.

 

The first step is to soak your noodles in water while you chop the vegetables, a long plastic container does the trick.

Chop up your selected vegetables, I used red pepper, mushrooms,carrot, red onion and zucchini. The amount should fill a large baking tray like thisand it was barely enough!

Toss with the olive oil then roast in the oven at 400 until the vegetables are tender. While this is going on, get your spinach ready by either steaming the fresh or squeezing out the defrosted type. Both need the excess moisture removed.

th need the excess moisture removed.

Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9×13 pan pour and spread out 1/2 a cup of the mix.

Drain the noodles and then put your first layer on. Don’t be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. Add another half a cup of sauce on top.

Use 1/3 of your roasted veggies on top of that sauce.

For the ricotta mixture, take the whole tub and mix in some spinach, 1/2 cup to a cup depending on your tastes. I then added 2 tbs of a Parmesan herb spice which made it tastier than this layer usually is, sometimes this layer gets bland, but not when you spice it up!

Dab on a 1/3 of the ricotta mixture now, on top of those veggies.

I then put a small layer of the 3 cheese blend (Saporito parmesan/reggiano/romano) on top of the ricotta layer.


Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top.

Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender.

Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes.

Until the cheese looks melted and slightly bubbled like this.

Let it sit for 5-10 minutes, then slice and serve. The recipe does take a lot of effort, but serves a lot of people, this was dinner for 2 adults/2 kids on night then lunch leftovers for the adults for 2 days!

I will never buy lasagna again after making this, it was so much tastier and I get to use whole wheat noodles.

Vegetable Lasagna
 
Prep time
Cook time
Total time
 
Tasty and easy vegetable lasagna.
Author:
Recipe type: main course,
Serves: 8
Ingredients
  • 1 box of lasagna noodles (go for whole wheat)
  • 1 tub of ricotta cheese
  • 1 tbs olive oil
  • 1 jar of tomato pasta sauce 700 ml
  • 1 cup of water
  • vegetables of your choice, adding up to a good 4 cups chopped
  • 2 cloves of garlic
  • a bag of shredded 3 cheese blend
  • 1 cup of mozzarella cheese
  • bunch of spinach or some defrosted frozen spinach
  • 2 tbs of Parmesan herb blend spice
Instructions
  1. Kick the tires and light the fires to 400 for roasting the veggies, then 350 for the lasagna.
  2. The first step is to soak your noodles in water while you chop the vegetables, a long plastic container does the trick.
  3. Chop up your selected vegetables, I used red pepper, mushrooms,carrot, red onion and zucchini. The amount should fill a large baking tray like thisand it was barely enough!
  4. Toss with the olive oil then roast in the oven at 400 until the vegetables are tender. While this is going on, get your spinach ready by either steaming the fresh or squeezing out the defrosted type. Both need the excess moisture removed.
  5. Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9×13 pan pour and spread out ½ a cup of the mix.
  6. Drain the noodles and then put your first layer on. Don’t be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. Add another half a cup of sauce on top.
  7. Use ⅓ of your roasted veggies on top of that sauce.
  8. For the ricotta mixture, take the whole tub and mix in some spinach, ½ cup to a cup depending on your tastes. I then added 2 tbs of a Parmesan herb spice which made it tastier than this layer usually is, sometimes this layer gets bland, but not when you spice it up!
  9. Dab on a ⅓ of the ricotta mixture now, on top of those veggies.
  10. I then put a small layer of the 3 cheese blend (Saporito parmesan/reggiano/romano) on top of the ricotta layer.
  11. Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top.
  12. Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender.
  13. Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes.
  14. Until the cheese looks melted and slightly bubbled.
  15. Let it sit for 5-10 minutes, then slice and serve.

 

6 comments
npierce
npierce

I made this tonight for a family gathering and it was a HUGE hit!  Everyone loved it, even my kids ate it!  This will be in our regular rotation now.  Thank you so much!

elizabeth
elizabeth

DELICIOUS! you made it look so easy!

Charlynn
Charlynn

This looks so good! I'll have to try it soon. Another great way to cook the spinach is to put it in a colander, then pour a kettleful of boiling water over it-cooks it to just the right doneness for a lasagna or a casserole.

Cymantha
Cymantha

I have tried this veggie lasagna as well. It was delicious! I tell you great minds think alike.

thekitchenmagpie
thekitchenmagpie moderator

@npierce Glad you liked it!! It's so easy and awesome. I've made it for my open houses too, when we have people over, it stays well in the oven and everyone loves lasagna. 

Karlynn
Karlynn

Charlynn, I not only love you for that idea (which is fantastic and brilliant and I will never do spinach another way again), but miss you too! How are things back East?

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