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Vegetable Lasagna | Vegetable Lasagna Recipes | Vegetable Lasagna Recipe

Vegetable Lasagna recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Vegetable Lasagna

12 lasagna noodles, uncooked

Non-stick cooking spray, as needed

8 ounces mushrooms, halved

2 yellow squash or zucchini, halved lengthwise and cut crosswise into

1/2-inch pieces

2 yellow or red bell pepper, cut into 1-inch pieces

1 small red onion, cut into 1-inch pieces2 tablespoons balsamic

vinegar

1 teaspoon olive oil, (or vegetable oil)

2 cloves garlic, minced

1/2 teaspoon dried rosemary, crushed

1 twenty-six ounce jar spaghetti sauce

1 fifteen-ounce container part skim ricotta cheese

1 ten-ounce package frozen chopped spinach, thawed and squeezed dry

1 large egg white

1/4 teaspoon dried red pepper flakes

1 cup shredded part-skim mozzarella cheese

1/4 cup Grated Parmesan cheese

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Instructions

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425 degrees. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; turn vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce. Reduce oven temperature to 375 degrees. Cover lasagna with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

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