Easy Vegetable Lasagna
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The Seasoned Mom · by Blair Lonergan★ 4.9 (43)

Easy Vegetable Lasagna

NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 28%
CARBS 27G40% OF CAL
3G FIBER7G SUGAR16G OTHER
FAT 13G43% OF CAL
6G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting vegetable lasagna with sautéed mushrooms, zucchini, and peppers layered with ricotta, mozzarella, and marinara. Light, fresh, and satisfying with herbs and cheese in every bite.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 1 medium zucchini, (diced)
  • 1 sweet bell pepper (any color), (seeded and diced)
  • 1 small onion, (diced)
  • 1 tablespoon minced fresh garlic ((about 3 cloves))
  • 1 large egg, (beaten)
  • 2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
  • 2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
  • 15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
  • 2 ¼ cups grated mozzarella cheese, (divided)
  • ½ cup grated Parmesan cheese, (divided)
  • 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
  • 9 oven-ready, no-boil lasagna noodles ((or as many noodles as needed to fit your dish))
  • Kosher salt and ground black pepper, (to taste)
  • Optional garnish: chopped fresh herbs such as parsley or basil
PREP
20M
SODIUM
721MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.