5 Ing Vegetable Lasagna


May 3, 2017

By: Susie

I have made this several times and it is delicious.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 6-8 Servings


1 (28 ounce) jar pasta sauce

8 ounces no-boil lasagna noodles

15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu

3 cups lightly steamed vegetables

8 ounces part-skim mozzarella cheese, grated


1Preheat oven to 350°F.

2Spread a thin layer of sauce on the bottom of a 9"x13" casserole.

3Cover with a layer of noodles (3 or 4 noodles should be enough).

4Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended. Spread 1/3 of this mixture over the pasta (you can use a cake spatula).

5Spread 1/3 of the remaining pasta sauce over the cheese. Spread 1/3 of the vegetables over the sauce. Sprinkle 1/3 of the mozzarella over the veggies.

6Repeat twice starting with the noodles and ending with the mozzarella.

7Cover and bake until the noodles are tender (35 to 40 minutes).

8Remove cover and bake 5 minutes until cheese starts to become golden.

9Remove from oven and allow to stand for 5 minutes before cutting into squares.


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