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5 from 10 votes

Easy vegetable Lasagna Recipe

This is an easy vegetable lasagna recipe that is perfect for any day of the week. This vegetarian lasagna is cheesy, packed with veggies and absolutely delicious! 
Prep Time40 mins
Cook Time55 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 570kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 tbsp olive oil extra virgin
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 large eggplant sliced
  • 1 zucchini sliced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 tsp kosher salt
  • 1 jar La San Marzano Tomato Basil Sauce 1 lb
  • 1 lb Lasagna noodles
  • 15 oz ricotta cheese
  • 1 lb shredded mozzarella

Instructions

  • Preheat the oven to 350F and coat a 9x9 baking dish with non stick spray. 
  • Heat olive oil in a large pan over medium heat. 
  • Saute onion and garlic for about 5 minutes until golden brown. 
  • Add in sliced eggplants, cover and cook for about 10 minutes until semi soft. 
  • Next, add in zucchini and bell peppers, cook for 10 more minutes. 
  • Then add La San Marzano Tomato Basil Sauce, stir and cook for ten minutes. 
  • Pour 1/3 cup vegetable sauce at the bottom of the baking dish. 
  • Top with Lasagna noodles. Spread ricotta on the lasagna noodles. 
  • Top with vegetable sauce and shredded mozzarella. 
  • Repeat the layers of noodles and vegetables until the last layer is vegetables topped with mozzarella cheese. 
  • Top with some basil leaves and cover with aluminum foil. 
  • Bake in the oven for 45 minutes until the lasagna noodles are fully cooked. 
  • Uncover and cook for another 10 minutes. 
  • Let cool for 20 minutes and then slice and serve. 

Nutrition

Serving: 6servings | Calories: 570kcal | Carbohydrates: 52g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1075mg | Fiber: 6g | Sugar: 11g