Italian Garden Lasagna

Italian Garden Lasagna Recipe

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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

How to Make Italian Garden Lasagna


  • 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.

Printable Recipe Card

About Italian Garden Lasagna

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

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