Vegetable Lasagna Baked

Vegetable Lasagna Baked

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ray johns


The weather was rainy and blustery ,a unusually dark autumn day. It was a good day to stay indoors ,but boredom was a persistent foe . So,me and a friend of mine rifled through some of the cookbooks and recipes from aging , tattered magazines my mother had kept on the living-room bookshelf. We discovered an old, yellowed newspaper clipping of a vegetarian lasagna recipe pressed between the back-pages of her 'Joy of Cooking ' cookbook. We tried making it together and the rest is history on the deepening of a long and beautiful friendship.


★★★★★ 1 vote

8 to10
1 Hr
1 Hr


  • ·
  • 1 Tbsp
    minced garlic
  • 1/2 large
  • 1 c
    sliced mushrooms
  • 1 c
    diced yellow squash
  • 1/2 c
    diced zucchini
  • 1/2 c
    shredded carrots
  • 4 oz
    jar of roasted red peppers,chopped
  • 1 medium
    tomato ,diced
  • 1/2 tsp
    italian seasoning
  • 1/2 tsp
    pizza seasoning
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 2 or 3 bunch
    or blobs of bertolli mushroom afredo sauce
  • ·
    ~~~third~~~mix the cheeses
  • 1 - 8 oz
    block of cream cream,softened
  • 1 large
  • 1 - 4 oz
    package of ricotta cheese
  • 1/4 c
    parmesan cheese
  • --
    fistful of dried parsley
  • ·
    - ~~fourth~~~layer the lasagna
  • 8 oz
    shredded mozzerella cheese
  • --
    spinach, fresh,washed and stems removed
  • ·
    rest of alfredo sauce jar
  • ·
    - ******~~~first~~~ fry the layering veggies - bread crumb mixture - egg & milk mixture - eggplant, zucchini, yellow squash - ~~~second~~~sautee the veggie mixture

How to Make Vegetable Lasagna Baked


  1. 1. 1st~~Dip each piece of eggplant zucchini and yellow squash into egg mixture, then coat with breadcrumb mixture, fry in oil and set aside on paper towels to drain.
  2. 2. 2nd~~sautee pan, melt butter, add ingredients one at a time to the salt and pepper, allow all veggie to soften, then stir in a few blobs of the alfredo sauce and turn off the pan, set aside
  3. 3. 3rd~~in mixer, whip cream cheese until smooth, add egg, ricotta, parsley and parmesan cheese, mix well, set aside
  4. 4. 4th~~in greased baking dish lay out a layer of fried yellow squash. top with half of veggie mixture, half of ricotta cheese mixture, a layer of fresh spinach, half of the mozzerella cheese. next, lay the zucchini, the rest of the veggie mixture, the rest of the ricotta cheese, another layer of fresh spinach, the rest of the mozzerella, then the eggplant layer. pour remaining alfredo sauce over all. add a few splashes of water to the empty alfredo jar, replace lid and shake to loosen sauce, pour over top of lasagna, cover with foil and bake at 350 degrees for 50 minutes
  5. 5. finally, remove foil, sprinkle with remaining mozzerella and bake for another 10 minutes or until bubbly.

Printable Recipe Card

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