Veggie Lasagna

If you want to save time, use thawed, frozen mixed vegetables of your choice. Just make sure they are finely chopped.

DIFFICULTY: HARD

Makes 4–6 servings

1 egg

½ 15-ounce container (about 1 cup) part-skim ricotta cheese

1 cup shredded mozzarella cheese, divided

1 cup pasta sauce

6 no-bake lasagna noodles

1–1½ cups finely chopped vegetables, broccoli, onions, bell peppers, mushrooms

  • Preheat oven to 375°F. Spray a 9″ × 9″ square pan with cooking spray.

  • Beat the egg in a medium bowl. Add ricotta cheese and ½ cup mozzarella cheese. Mix well.

  • Spread ⅓ cup pasta sauce in bottom of prepared pan.

  • Top with 2 lasagna noodles. Spread ⅓ of the ricotta-mozzarella mixture on top of noodles. Sprinkle ⅓ of the chopped vegetables over top. Then, add another ⅓ cup pasta sauce.

  • Continue layering with 2 more lasagna noodles, another ⅓ of the ricotta-mozzarella mixture, another ⅓ of the vegetables, and the last ⅓ of the pasta sauce.

  • Finish layers with the last 2 lasagna noodles, the last ⅓ of the ricotta-mozzarella mixture, and the last ⅓ of the vegetables. Sprinkle remaining ½ cup of mozzarella cheese on top.

  • Cover pan with aluminum foil. Bake for 40–45 minutes, or until hot and bubbly.

  • Remove foil. Bake for an additional 5 minutes to brown the cheese on top. Let your lasagna cool for about 10–15 minutes before cutting and serving it.

Play It Safe

Oven mitts or potholders are a necessity in every kitchen. Make sure you have both hands covered before touching any hot foods in the oven or on the stovetop.

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