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Country Vegetable Lasagna

Russ Myers


Vegetables and cheese are layered in this flavorful cheese lasagna.
You won't miss the meat in this flavorful dish
Recipe / Photo Adapted from Land o Lakes


★★★★★ 3 votes

25 Min
1 Hr 20 Min


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uncooked dried lasagna noodles


3 Tbsp
olive (or vegetable) oil
2 c
coarsely chopped fresh mushrooms
1 c
chopped green pepper
1/2 c
chopped onion
1 tsp
finely chopped fresh garlic
1/4 c
chopped fresh parsley
28 oz
can whole tomatoes, cut up
12 oz
can tomato paste
2 tsp
1 tsp
dried basil leaves
1 tsp
dried oregano leaves
bay leaves


1/4 c
freshly grated parmesan cheese
15 oz
ricotta cheese*
1/4 tsp
3 c
shredded mozzarella cheese
1/4 c
freshly grated parmesan cheese

How to Make Country Vegetable Lasagna


  • 1Cook lasagna noodles according to package directions. Drain.
  • 2Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
  • 3Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
  • 4Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
  • 5Heat oven to 350°F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake 30-35 minutes or until bubbly and heated through. Let stand 10 minutes.
  • 6TIP:
    *Substitute 2 cups cottage cheese.

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About Country Vegetable Lasagna

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian

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