This recipe is private

Garden Vegetable Lasagna

Russ Myers


Ok, brace yourself for this lasagna. It is worth all the preparation, I promise! I cut into the pan a little soon, so you can’t see all the pretty pasta layers, but let me tell you this lasagna is a keeper. Veggis were flying all over my kitchen as I was putting it all together. I’m not one to toot my own horn, but it really couldn’t have turned out any better. I have been in hog heaven having the leftovers and know I’ll be making it often.

★★★★★ 1 vote
12 Servings
20 Min
1 Hr 15 Min


1 box
(16 ounce) lasagna , uncooked
15 oz
part-skim ricotta cheese
egg or liquid egg substitute equivalent
2 tsp
dried parsley flakes
1/2 tsp
garlic powder
1 small
red or green bell pepper, thinly sliced
1 c
thinly sliced onion
1 pkg
(16 ounce) frozen broccoli, cauliflower and carrot mix
2 jar(s)
(28 ounce each) spaghetti sauce
2 c
(8 ounce) shredded part-skim mozzarella cheese


1Cook pasta according to package directions; drain. Lay flat on foil to cool.

Preheat oven to 375 degrees F

In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.
2In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.
3In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.
4Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.
5Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy