Vegetable Lasagna from Pioneer Woman
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 294.5
- Total Fat: 13.4 g
- Cholesterol: 92.4 mg
- Sodium: 545.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.3 g
- Protein: 21.6 g
View full nutritional breakdown of Vegetable Lasagna from Pioneer Woman calories by ingredient
Number of Servings: 15
Ingredients
-
10 ounces, weight Lasagna Noodles
2 Tablespoons Olive Oil
1 whole Medium Onion
4 cloves Garlic
1 whole Red Bell Pepper, Diced
1 head of broccoli
4 whole Squash (yellow Or Zucchini), Diced
1 can (28 Ounce) Whole Tomatoes
1/2 cup White Wine
1/4 cup Fresh Parsley, Chopped (more To Taste)
1/2 teaspoon Kosher Salt (more To Taste)
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes
30 ounces, weight Ricotta Cheese
2 whole Eggs
1/2 cup Grated Parmesan
1/4 teaspoon Kosher Salt
Freshly Ground Black Pepper
1 pound Thinly Sliced Mozarella Cheese
Extra Parmesan Cheese, For Sprinkling
Directions
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Serving Size: makes 1 large lasagna pan - 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MARYLENAFAMA.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Serving Size: makes 1 large lasagna pan - 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MARYLENAFAMA.