Country Vegetable Lasagna

Country Vegetable Lasagna
24
2 Reviews
Vegetables and cheese are layered in this flavorful cheese lasagna.
45 min
Prep Time
1:55
Total Time
8 servings

Ingredients

Pasta

9
uncooked dried lasagna noodles

Sauce

3 tablespoons
olive or vegetable oil
8 ounces (2 cups)
fresh mushrooms, coarsely chopped
1 medium (1 cup)
green bell pepper, chopped
1 small (1/2 cup)
onion, chopped
1 teaspoon
finely chopped fresh garlic
1/4 cup
chopped fresh parsley
1 (28-ounce) can
whole tomatoes, cut up
1 (12-ounce) can
tomato paste
2
bay leaves
2 teaspoons
sugar
1 teaspoon
dried basil leaves
1 teaspoon
dried oregano leaves

Cheese Mixture

1/4 cup
freshly grated Parmesan cheese
1 (15-ounce) carton
ricotta cheese*
2
large Land O Lakes® Eggs
1/4 teaspoon
pepper
16 (3/4-ounce) slices
Land O Lakes® Provolone Cheese, coarsely chopped
1/4 cup
freshly grated Parmesan cheese
 
*Substitute 2 cups cottage cheese.

Directions

  1. Cook lasagna noodles according to package directions. Drain.
  2. Heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
  3. Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
  4. Combine 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in bowl; set aside.
  5. Heat oven to 350°F.
  6. Spread 1 cup sauce onto bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup provolone cheese. Repeat layers 2 more times, ending with provolone cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake 30-35 minutes or until bubbly and heated through. Let stand 10 minutes.

Recipe Tips

To make ahead, prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350°F. Uncover; bake 40-50 minutes or until lasagna is heated through.

Nutrition Facts (1 serving)

Calories
440
Cholesterol
110mg
Carbohydrates
42g
Protein
27g
Fat
19g
Sodium
720mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

I halved the recipe, and it turned out well. Easy!

Posted February 28, 2010 by Jack

Rating

I don't really like mushrooms so I substituted broccoli and carrots. It was a great hit. I didn't have enough ingredients for 3 layers so I just did 2. Even the kids liked it!

Posted September 30, 2009 by Jessica

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