Vegetable Lasagna

15 ingredients
5 steps

Ingredients

  • 1/2 (1 lb.) pkg. uncooked lasagna
  • 6 medium fresh tomatoes, cut up
  • 1 c. grated carrots
  • 1/2 c. chopped onion
  • 2 tsp. herbal seasoning
  • 1/8 tsp. pepper
  • 2 (10 oz.) pkg. frozen chopped spinach
  • 3 c. chopped zucchini squash
  • 1/4 tsp. fennel seed
  • 2 c. sliced mushrooms
  • 15 oz. Ricotta cheese
  • 1 c. shredded Mozzarella cheese
  • 1/4 tsp. garlic powder
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. parsley, chopped

Directions

  1. 1
    Cook lasagna by package directions.
  2. 2
    Chop tomatoes in blender. Combine tomatoes with onion, carrots and seasonings in large pan. Simmer for 20 minutes.
  3. 3
    Spread 3/4 cup of this mixture in a 13 x 9-inch baking dish and layer with a third of the lasagna.
  4. 4
    Place a third of spinach, zucchini, parsley, mushrooms and the 3 cheeses. Cover with a third of tomato mixture.
  5. 5
    Alternate layers again. Cover and bake in a 350° oven for 45 minutes.

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