Italian Garden Lasagna Recipe

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Italian Garden Lasagna

Kitchen Crew


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8 oz
lasagne noodles, uncooked
30 oz
spaghetti sauce, meatless
1.5 c
2 Tbsp
olive oil
1 c
onion, chopped
1 c
red bell pepper, diced
1 c
carrots, shredded
2 c
mushrooms, sliced
1 c
zucchini, finely chopped
1 c
broccoli flowerets, finely chopped
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
1/4 tsp
10 oz
spinach, thawed and drained
1.25 c
mozzarella cheese, shredded
15 oz
ricotta cheese
garlic cloves, crushed
1 Tbsp
parmesan cheese, grated


1Lightly oil 9 x 13 baking dish.
2Heat oil over medium heat.
3Add onion, bell pepper, carrots and garlic.
4Cook, stirring constantly, 3 minutes.
5Add the rest of the vegetables, except spinach.
6Sprinkle with spices.
7Cook, stirring frequently, 5 minutes more.
8Remove from heat and stir in the spinach.
9Set aside 1 cup of the vegetable mixture.
10Prepare cheese: Set aside 1/2 cup of the mozzarella.
11In medium bowl, combine rest of the mozzarella, ricotta and parmesan.
12Mix well.
13Assemble Layers: 1 cup sauce in bottom of pan, 1/3 of noodles, 1/2 cup of sauce, 1/2 of cheese mixture and 1/2 of vegetables.
14Press down into cheese - 1/2 cup of sauce, 1/3 of noodles.
15Press down firmly onto filling.
16Repeat layers - 1/2 cup of sauce, remaining cheese, remaining vegetables, 1/2 cup of sauce and remaining noodle. Press noodles down firmly.
17Spoon reserved vegetables over noodles and top with rest of sauce.
18Make sure noodles are entirely covered with sauce.
19Cover and bake 40 minutes in preheated 350 degree oven.
20Uncover and spoon sauce from sides of pan over noodles.
21Sprinkle with reserved mozzarella and bake uncovered 30 minutes more.
22Let stand 5 minutes before slicing.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy