Veggie Lasagna

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Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
A vegetarian take on the classic red sauce lasagna this recipe will feed the whole family! This recipe costs $2.25 per serving and $13.50 for the whole recipe.
Servings 6
Course Main Course
Cuisine American, Italian
Servings6

Ingredients

  • 1 lb Lasagna Noodles
  • 2 Medium Zucchini
  • 2 Medium Yellow Squash
  • 1 12 Ounce Jar Roasted Red Bell Peppers
  • 1 Onion
  • 4 clove Garlic
  • 1 28 Ounce Can Crushed Tomatoes
  • 1 tsp Italian Seasoning
  • 1 pinch Crushed Red Pepper
  • 15 oz Ricotta Cheese
  • 4 oz Parmesan Cheese
  • 1 Egg
  • 1 tsp Kosher Salt
  • .5 tsp Black Pepper
  • 8 oz Mozzarella Cheese

Method

  1. Prepare Ingredients: Prepare lasagna noodles according to package directions except cook 2 minutes less than it recommends as it will continue to soften when it bakes with all the vegetables. Drain the noodles and rinse them off slightly so they don't stick together. Stem and dice the zucchini and yellow squash into 1/2 inch pieces. Drain the bell peppers and cut into small pieces. Peel and dice the onion and garlic. Grate the mozzarella cheese.
  2. Prepare Sauce: Heat a deep frying pan or wide pot over medium high heat until hot. Add a small amount of oil along with the onion. Cook and stir the onion for 2-3 minutes until it has begun to soften. Add the bell peppers, garlic, yellow squash and zucchini. Sauté for 4-5 minutes until the squashes have begun to soften. Add the Italian seasoning, crushed red pepper and crushed tomatoes. Bring to a light simmer and cook for 20-30 minutes uncovered. The finished sauce should have reduced and thickened slightly. Cook longer if needed so that the sauce isn’t too watery from the tomatoes. Add salt and pepper to taste and set aside to cool.
  3. Prepare Cheese Filling: Preheat oven to 350°. While the sauce is cooling, mix together all of the ingredients for the cheese filling and set aside.
  4. Assemble lasagna and Bake: Ladle a small amount of the sauce into the bottom of a 9×13 pan. place a single layer of the noodles over the top. Place 1/2 of the cheese filling onto the noodles in large scoops. Spread it out evenly over the noodles. Ladle 1/3 of the sauce over the cheese. Repeat this by adding more noodles, the rest of the cheese, additional sauce, then finishing the lasagna by adding one last layer of noodles and the rest of the sauce. Top the lasagna with the grated mozzarella cheese and cover loosely with foil. Bake in the preheated oven for 20 minutes with the foil. Remove the foil and bake an additional 20 minutes or until the top begins to brown. Remove from the oven and allow to cool for at least 20 minutes.
  5. Serve: To serve, cut the cooled lasagna into 6 pieces and carefully remove them using a wide spatula.
  6. Meal Prep Tip: This lasagna keeps well in both the fridge and the freezer. It can be stored for up to 5 days in the fridge and should be reheated slowly for 8-10 minutes at 40-50% power in the microwave. If you would like to freeze it, you can either freeze the unbaked lasagna in a tin foil pan as a freezer meal or you can freeze individual portions of cooked lasagna. If you want to reheat an unbaked lasagna, cover the frozen lasagna with tin foil and bake at 350° for 45-60 minutes until the center registers at around 155°-160° . Then remove the foil and bake an additional 20 minutes until it has browned. To reheat the prebaked portions of lasagna, heat in the microwave for about 15 minutes at 50% power until the center reaches 160°. Both the unbaked and fully baked lasagnas will last for about 6 months in the freezer.