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Vegetable Lasagna

I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was was fate. And I can't explain my hankering at all. I...
12 Servings - 1 hr 5 min -
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Servings:12  | Calories:415 | Total Fat:21g  | Chol:87mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 11g
55 %
Total Carb 32g
11 %
Fiber 5g
20 %
Sugars 6g
Cholesterol 87mg
29 %
Sodium 308mg
13 %
Protein 26g
52 %
29% Ricotta Cheese
25% Mozzarella Cheese
24% Others combined
20% Lasagna Noodles
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


10 ounces, weight Lasagna Noodles
2 Tablespoons Olive Oil
1 whole Medium Onion
4 cloves Garlic
1 whole Red Bell Pepper, Diced
24 ounces, weight White Mushrooms, Chopped
4 whole Squash (yellow Or Zucchini), Diced
1 can (28 Ounce) Whole Tomatoes
1/2 cup White Wine
1/4 cup Fresh Parsley, Chopped (more To Taste)
1/2 teaspoon Kosher Salt (more To Taste)
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes
30 ounces, weight Ricotta Cheese
2 whole Eggs
1/2 cup Grated Parmesan
1/4 teaspoon Kosher Salt
Freshly Ground Black Pepper
1 pound Thinly Sliced Mozzarella Cheese
Extra Parmesan Cheese, For Sprinkling Instructions: Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir. Pour in tomatoes. Use hands to squeeze / crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable / tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie / sauce mixture over the mozzarella. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. Serve with crusty French bread. Cook time: 45 Minutes Prep time: 20 Minutes

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