Veggie Lasagna

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


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.

  1. Home
  2. Kids Cooking
  3. Get in Your Greens
  4. Veggie Lasagna
Visit other sites: