Country Vegetable Lasagna

Name: Country Vegetable Lasagna
Prep time: 45 min
Total time: 1 h 55 min
Yield: 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

Vegetables and cheese are layered in this flavorful cheese lasagna.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

45 min

Prep Time

1 hr 55 min

Total Time

servings

Get started!

Keep screen on.

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.

How to make

STEP 1

Cook lasagna noodles according to package directions. Drain.
STEP 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.
STEP 3

Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
STEP 4

Combine 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in bowl; set aside.
STEP 5

Heat oven to 350°F.
STEP 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.

Tip #1

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.

440 Calories

19 Fat (g)

110 Cholesterol (mg)

720 Sodium (mg)

42 Carbohydrates (g)

6 Dietary Fiber

27 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.