Garden Vegetable Lasagna


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Mushrooms, zucchini, eggplant, celery, peppers and more go into this veggie-packed lasagna.

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  • 1 Tbs. olive oil
  • 1/2 C. diced onion
  • 3 tsp. minced garlic
  • 1/2 C. sliced mushrooms
  • 1/2 C. chopped broccoli
  • 1/2 C. chopped zucchini
  • 1/2 C. eggplant, peeled, diced
  • 1/2 C. diced celery
  • 1/2 C. diced carrot
  • 1/2 C. diced red pepper
  • 1/2 C. diced green pepper
  • 1 28 oz. can whole peeled tomatoes in juice, quartered or crushed, drained, divided, 1/4 C. liquid reserved
  • 1 1/2 tsp. dry basil leaves
  • 1 1/2 tsp. dry marjoram leaves
  • Pepper to taste
  • 1 C. fat-free ricotta cheese
  • 1/8 C. Parmesan cheese
  • 1/4 C. egg substitute
  • 1 Tbs. chopped parsley
  • 1 1/2 C. fat-free mozzarella cheese, divided
  • 6 pieces lasagna noodles, cooked according to package directions, divided

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Preheat the oven to 350 degrees. In a heavy saucepan, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and sauté for 2 minutes. Then add the mushrooms, broccoli, zucchini, eggplant, celery, carrots, and red and green peppers, and sauté until tender. Add reserved tomato liquid and bring to a boil, then add basil, marjoram and 2 1/4 C. tomatoes. Season to taste with pepper, remove from heat and cool.

In a medium bowl, combine ricotta cheese, Parmesan cheese, egg substitute and parsley; set aside. Combine 1 1/4 C. mozzarella cheese with the cooled vegetable mixture and set aside. In a 9x6-inch baking pan, layer two cooked noodles on the bottom. Cover with half of the ricotta mixture, half of the vegetable mixture, then repeat using remaining mixtures and two more noodles. Top with remaining two noodles. Cover with remaining 1 C. tomatoes and sprinkle with remaining 1/4 C. mozzarella cheese. Bake, covered, for 1 hour. Uncover and bake for an additional 30 minutes. Remove from oven and let stand for 15 minutes before serving.

Yield: 6 servings

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