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Vegetable Lasagna - Jump to recipe

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Vegetable Lasagna

Vegetable Lasagna

This zucchini and spinach vegetarian-pasta meal is made special with a hint of nutmeg nestled in amongst the ricotta and mozzarella cheeses.

Print out the recipe for Vegetable Lasagna

Serves 4

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8 lasagna noodles
1 cup tomato sauce
1 cup canned diced tomatoes, drained
2 tablespoons & 2 teaspoons Italian salad dressing
1/4 teaspoon Italian seasonings
2 teaspoons chopped garlic
1 cup ricotta cheese
8 ounces grated mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
8 ounces chopped zucchini
4 ounces frozen chopped spinach, thawed and well drained
4 ounces chopped onion
non-stick cooking spray
frozen garlic cheese bread

Full-day menu and grocery shopping list to accompany Vegetable Lasagna

From kitchen to table in

  1. In a large saucepan, heat water to boiling for lasagna noodles.
  2. While water heats, prepare sauce. In a skillet, combine tomato sauce, drained tomatoes, Italian salad dressing, Italian seasonings and chopped garlic. Heat to boiling over medium-high heat, then reduce heat to lowest setting and simmer.
  3. Preheat oven to 350 degrees.
  4. Cook lasagna noodles in boiling water according to package directions.
  5. As lasagna noodles cook and sauce simmers, make cheese filling. In a mixing bowl, combine ricotta cheese, half the mozzarella cheese, grated Parmesan cheese and nutmeg. Mix together well.
  6. Add chopped zucchini, chopped spinach and chopped onion to cheese mixture. Stir to blend.
  7. Drain and rinse lasagna noodles. Spray a baking dish with non-stick cooking spray.
  8. Divide sauce and cheese/vegetable mixture into two; divide lasagna noodles into three. Make the casserole by creating one layer of noodles, sauce and cheese/vegetable mixture and then another layer of noodles, sauce and cheese/vegetable mixture. The remaining noodles are layered on top. Sprinkle with the remaining mozzarella cheese.
  9. Bake at 350 degrees for 45 minutes or until casserole is lightly browned.
  10. Remove lasagna from oven and let stand while garlic cheese bread toasts in hot oven.
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Nutritional information for Vegetable Lasagna

Calories: 708
Calories from Fat: 240

% Daily Value*
Total Fat 26.5g 41%
Saturated Fat 11g 57%
Cholesterol 60mg 20%
Sodium 1479mg 62%
Total Carbohydrates 81g 27%
Dietary Fiber 7g 28%
Sugars 6g ~
Protein 37g 75%
Vitamin A 90% Iron 26%
Vitamin C 34% Calcium 76%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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