Easy Vegetable Lasagna

Kitchen Tested
  • Yield 8 to 10 servings

This lasagna recipe will make both vegetarians and meat eaters happy.


Vegetable Filling:
1 cup broccoli florets
1 cup chopped peeled carrots
1/2 pound mushrooms, sliced
1 (15-ounce) container low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup dry white wine
3/4 cup nonfat sour cream
1 tablespoon dried basil
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried rosemary
1/3 cup dry red wine
3 (14 1/2-ounce) cans no-salt-added whole tomatoes, chopped with their juices
1 (8-ounce) package lasagna noodles
Vegetable Filling (recipe follows)


  1. To prepare the filling:  Combine broccoli, carrots and mushrooms in a microwaveproof bowl with a little water.  Cover and cook in the microwave until tender, 4 to 7 minutes. Drain and set aside to cool.  In a large bowl, combine ricotta, Parmesan, wine, sour cream and basil.  Carefully mix in the cooked vegetables.
  2. Preheat oven to 375F.
  3. To prepare lasagna:  In a large pan, heat oil over medium heat and saute onion and garlic until tender, about 5 minutes.  Add basil, rosemary, wine and tomatoes with their juices.  Simmer 20 to 30 minutes, until slightly thickened.  Meanwhile, cook lasagna noodles according to package directions, omitting any oil and salt. Drain and rinse.  Coat a large rectangular baking dish with nonstick cooking spray.  Spread a third of the sauce on the bottom.  Add half the noodles and half the vegetable filling.  Repeat layers ending with he last third of the sauce.  Cover and bake 20 minutes.  Uncover and bake 10 more minutes, or until hot and bubbly. Serve immediately.



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