The Best Vegetarian Lasagna

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The Best Vegetarian Lasagna!  Packed with so many delicious vegetables and creamy ricotta cheese!  Perfect for dinner! {gluten free}

Growing up, one of my sister’s favorite foods was lasagna and for some reason I hated it.  Lasagna was the big meal my mom always cooked for her when she would come home from college and I never understood why she liked it so much.

Fast forward to a few years ago and I finally fell in love with lasagna too!  I’m not sure if there was an exact moment, but as I started to experiment more with cooking it was one of the big meals I wanted to tackle and I began to love it.

The Best Vegetarian Lasagna!  Packed with so many delicious vegetables and creamy ricotta cheese!  Perfect for dinner! {gluten free}

It is a little bit of a labor of love to make; there are multiple layers and a longer cook time, but the payoff is delicious and it makes for amazing leftovers!  It’s also such a hearty dish that is loaded with vegetables, noodles and cheese so you don’t even need any sides to go with it!

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Loaded Vegetable Lasagna


  • Prep Time: 30 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8
  • Category: Entree, Gluten Free

Ingredients

  • 1 teaspoon olive oil
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon garlic powder
  • 3 cups tomato sauce
  • 2 1/3 cup shredded mozerella cheese
  • Lasagna noodles, I used about 1 1/2 boxes of gluten free, oven ready, noodles

Instructions

  1. Pre-heat oven to 350 degrees Fahrenheit. Heat a large pan over medium heat and add olive oil and onion. Cook onion for 2 minutes and then add the rest of the chopped vegetables, salt and pepper. Cook vegetables until softened, about 10 minutes.
  2. In a large bowl, mix together the ricotta cheese, egg, parsley, garlic powder and 1 pinch of salt.
  3. Spread one cup of tomato sauce in the bottom of a large baking dish (I used a large circle dish, but you could use a rectangle as well). Next add a layer of noodles, 1/2 of the ricotta cheese mixture, 1/2 the vegetable mixture and 1 cup of mozzarella cheese. Then repeat layers starting with a layer of noodles, sauce, ricotta, veggies, mozzarella cheese and finish with one layer of noodles, one cup of tomato sauce and 1/3 cups shredded mozzarella cheese. Place lasagna in the oven and cook until noodles are cooked through, 50-60 minutes.

 

The Best Vegetarian Lasagna!  Packed with so many delicious vegetables and creamy ricotta cheese!  Perfect for dinner! {gluten free}

The Best Vegetarian Lasagna!  Packed with so many delicious vegetables and creamy ricotta cheese!  Perfect for dinner! {gluten free}

The Best Vegetarian Lasagna!  Packed with so many delicious vegetables and creamy ricotta cheese!  Perfect for dinner! {gluten free}

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Comments

  1. says

    There are some foods that I never really liked growing up that I love now, so I can definitely relate! But I have always loved lasagna and your version looks so good, Izzy!

  2. says

    I have definitely always loved lasagna!! My family is also italian so there’s that! :) haha This lasagna sounds fantastic! Hope you had a great July 4th!!

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