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vegetarian lasagna

(1 rating)
fudgie avatar
Recipe by
Faye Patterson
@fudgie
Erie, PA

This one is worth the extra calories! My daughter doesn't eat meat, so I tend to make this a lot when she's over for dinner. We just love it. Note: If you don't have ricotta available to you, you can substitute 2 cups cottage cheese instead. It's not quite the same, but it's still good.

(1 rating)
yield 8 serving(s)

Ingredients For vegetarian lasagna

  • 9
    lasagna noodles, uncooked
  • SAUCE
  • 3 Tbsp
    olive oil
  • 8 oz
    mushrooms, fresh and coarsely chopped
  • 1 md
    green bell pepper, chopped
  • 1 md
    onion, chopped
  • 1 tsp
    garlic, chopped
  • 1/4 c
    parsley, fresh
  • 28 oz
    tomatoes, canned whole
  • 12 oz
    tomato paste
  • 2
    bay leaves
  • 2 tsp
    sugar
  • 1 tsp
    basil, dried
  • 1 tsp
    oregano, dried
  • FILLING
  • 1/4 c
    parmesan, grated
  • 15 oz
    ricotta cheese
  • 2
    eggs
  • 1/4 tsp
    pepper
  • 3 c
    mozzarella cheese, shredded
  • 1/4 c
    parmesan, finely grated

How To Make vegetarian lasagna

  • 1
    Cook lasagna noodles according to package directions. Drain.
  • 2
    Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
  • 3
    Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
  • 4
    Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
  • 5
    Heat oven to 350N0F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake for 30 to 35 minutes or until bubbly and heated through. Let stand 10 minutes.
  • 6
    MAKE AHEAD DIRECTIONS: prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350N0F. Uncover; bake for 40 to 50 minutes or until lasagna is heated through.
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