Vegetable Lasagna

Vegetable Lasagna

This easy vegetable lasagna is a delicious way to add extra vegetables to a family favorite. Build your lasagna with four simple layers—noodles, meat sauce, vegetables, and a creamy cheese filling. Mix and match your favorite vegetables or leave them out for a classic meat lasagna.

Prep Time: 30 minutes
Bake Time: 55-65 minutes
Serves: 8-10

Part 1: Lasagna Noodles

• 12 uncooked lasagna noodles (or oven-ready noodles if preferred)

Part 2: Meat Sauce

• 4 cups spaghetti sauce (about one 32-ounce jar)
• 1 pound ground beef, browned and drained

Part 3: Vegetable Layer (Choose Your Favorites)

Use any combination of these vegetables. They can be layered separately, mixed into the sauce, or stirred into the cheese filling.

• 1 cup broccoli florets, chopped small
• 2 carrots, shredded
• 1 green or red bell pepper, chopped
• 1 cup cooked spinach, well drained
• 1 cup shredded zucchini, squeezed dry
• 1 cup sliced mushrooms, sautéed

Part 4: Cheese Filling

• 15 ounces ricotta or cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 large eggs
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
2. If using regular noodles, cook according to package directions until just tender. Drain.
3. Brown the ground beef, drain well, and stir into the spaghetti sauce.
4. In a bowl, combine the ricotta (or cottage cheese), Parmesan, parsley, eggs, and 1/2 cup mozzarella.
5. Spread a thin layer of meat sauce in the bottom of the baking dish.
6. Layer noodles, cheese mixture, vegetables, and meat sauce.
7. Repeat the layers until all ingredients are used, ending with meat sauce.
8. Sprinkle the top with 2 cups shredded mozzarella cheese and a little extra Parmesan, if desired.
9. Cover loosely with foil and bake for 45 minutes.
10. Remove the foil and bake another 10-20 minutes until bubbly and lightly browned.
11. Let the lasagna rest for 10-15 minutes before slicing.