Looking for a delicious and healthy twist on classic lasagna? Look no further than this vegetarian lasagna recipe! This meat-free dish is sure to please everyone in the family, regardless of whether they’re meat-eaters or not! The hearty blend of vegetables, cheese, and pasta make this dish both filling and nutritious. With just a few simple ingredients, you can have a delicious and satisfying meal ready in no time!
Vegetarian Lasagna Recipe
Ingredients
- 8 lasagna noodles
- 1 10- ounce package frozen chopped broccoli
- 1 14½- ounce can tomatoes
- 1 15- ounce can tomato sauce
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green or sweet red pepper
- 1½ teaspoons dried basil crushed*
- 2 bay leaves
- 1 clove garlic minced
- 1 beaten egg
- 2 cups low-fat ricotta cheese or cottage cheese
- ¼ cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
Instructions
- Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
- For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.
- Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ teaspoon pepper. Stir in broccoli.
- Spread about ½ cup of the sauce in a 13x9x2-inch baking dish. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
- Bake, uncovered, in a 350° oven for 25 minutes; sprinkle with mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
Notes
*Note: If desired, substitute ½ teaspoon dried oregano for ½ teaspoon of the dried basil.
Nutrition
Sodium: 646mgPotassium: 620mgCholesterol: 83mgFat: 10gProtein: 18gCarbohydrates: 30g
Tried this recipe?Let us know how it was!
