Recipes

VEGETABLE LASAGNE
  • Ingredients
  • 1 full load of pasta dough made into lasagna
  • 2 teaspoons olive oil
  • 1 cup fresh mushrooms, thinly sliced
  • 1/2 cup onion, finely chopped
  • 1/2 cup finely chopped peeled carrot
  • 1 garlic clove, crushed through a press
  • 2 cups chopped fresh spinach (tightly packed)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup reduced-fat or part-skim ricotta cheese
  • 2 tablespoons parsley or fresh basil, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 recipe light marinara sauce (recipe follows)
  • 1-1/2 cups part-skim mozzarella cheese, coarsely shredded
Directions
  1. Make lasagna to fit your baking dish, cook until al dente, rinse and set aside
  2. Heat the olive oil in a large non-stick skillet
  3. Add the mushrooms, onion and carrot and cook over medium heat, stirring, until the carrot is tender, 8 to 10 minutes
  4. Raise the heat to high and cook, stirring, until any excess moisture is evaporated
  5. Add the garlic and cook 1 minute
  6. Stir in the spinach until blended
  7. Cover and cook over low heat until the spinach is wilted, about 3 minutes
  8. Season with the salt and pepper
  9. Remove from the heat
  10. In a food processor, combine the ricotta cheese, parsley and 1 tablespoon of the Parmesan cheese
  11. Puree until smooth and creamy
  12. Set the flavored ricotta aside
  13. Preheat the oven to 350? F
  14. Select a shallow baking dish about 9 X 13 inches
  15. Spread 1/2 cup of the marinara sauce in the bottom of the dish
  16. Cover the bottom with lasagna
  17. Evenly spoon the spinach mixture over the pasta
  18. Sprinkle 1/4 cup of the mozzarella cheese over the filling
  19. Top with more of the lasagna noodles
  20. Spread the flavored ricotta over the noodles and sprinkle another 1/4 cup mozzarella cheese over the ricotta
  21. Top with remaining lasagna noodles, marinara sauce and cheese
  22. Cover the dish with aluminum foil and bake 30 minutes
  23. Uncover and bake 20 minutes, or until the top is bubbly and browned
  24. Let stand 10 minutes before serving.


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