You are here: Home » Recipes » Easy Vegetable Lasagna Easy Vegetable Lasagna Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings This lasagna recipe will make both vegetarians and meat eaters happy. PrintEmail Ingredients Vegetable Filling:1 cup broccoli florets1 cup chopped peeled carrots1/2 pound mushrooms, sliced1 (15-ounce) container low-fat ricotta cheese1/2 cup grated Parmesan cheese1/4 cup dry white wine3/4 cup nonfat sour cream1 tablespoon dried basilLasagna:2 tablespoons olive oil1 onion, chopped2 garlic cloves, minced1 tablespoon dried basil1 tablespoon dried rosemary1/3 cup dry red wine3 (14 1/2-ounce) cans no-salt-added whole tomatoes, chopped with their juices1 (8-ounce) package lasagna noodles Vegetable Filling (recipe follows) Instructions 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. Preheat oven to 375F. 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.