Vegetable Lasagna

Delicious Vegetable Lasagna!

Wow!  This vegetable lasagna turned out so much better than I could have hoped for!!!  It was amazing!

It started with an idea from a recipe in Diabetic Living. I like getting these magazines because often they have fun recipes to try!  The recipe caught my eye since I had a Nutrition Genetic Profile done in a couple of years ago through Nutrigenomix.  The test showed that my body (especially my metabolism and my heart) do better eating less saturated fat (animal fats).  This made me really consider eating more vegetarian meals.  In the past I have cooked vegetarian meals usually about once a week or once every other week, but this information made me want to do it a little more often.

So begins my search for new yummy and filling vegetarian recipes!  The idea for this one came from a magazine, but I have made it my own.  Even better, I used my pressure cooker for it.  So instead of baking for 1 hour, this one is done in about 8 minutes.  The prep is way easier too!  I hope you will enjoy it as much as me and my family did!

Prep Time: 15 minutes

Cook Time: 60 minutes

Serves 8

Ingredients

1 Red, orange, or yellow bell pepper, chopped

4 cups Fresh spinach, coarsely chopped

24 oz Garlic Pasta Sauce

15 oz Canned or fresh diced tomatoes

15 oz Ricotta cheese

16 oz Mozzarella and Parmesan cheese mix, shredded

1 tsp Dried basil

12 lasagna noodles (not oven ready) about 1/2 package

Directions

1. Cook Lasagna noodles according to directions.
2. Preheat oven to 350 F.
3. Combine bell pepper and spinach in a medium size bowl.
4.  In a large bowl, combine pasta sauce, diced tomatoes, ricotta cheese, 1/2 of the mozzarella and Parmesan cheese, and basil.  Stir well to combine.
5. Scoop about 1 cup of sauce into a 9 x 13″ pan (enough to cover the bottom).  Continue to layer as follows:
6. Add 1 layer of lasagna noodles.
7. Add another cup of sauce.
8. Add 1/2 of the veggie mixture.
9. Add another layer of noodles.
10. Add another cup of sauce.
11. Add the other 1/2 of veggies.
12. Add the remaining noodles.
13. Add the remaining sauce.
14. Top with the remaining cheese.
15. Cover with aluminum foil.  Bake for 60 minutes or until cheese is melted in the middle on top.

If you like this recipe, you may also enjoy this Sweet Potato and Lentil Soup!

Nutrition Information per Serving:

Total Calories: 393, Total Fat: 19 grams, Total Carbs: 39 grams, Dietary Fiber: 5 grams, Protein: 24 grams

Vegetable Lasagna

Jenn Bryant

This vegetable lasagna is simple and delicious and loaded with amazing veggies!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 8

Calories 393 kcal

Ingredients

  

• 1 Whole Red, orange, or yellow bell pepper, chopped
• 4 Cups Fresh Spinach, chopped
• 24 oz Garlic Pasta Sauce
• 15 oz Diced Tomatoes You can use fresh also (about 3 whole diced)
• 15 oz Ricotta Cheese
• 16 oz Mozzarella and Parmesan Cheese mix shredded
• 1 tsp Dried basil
• 12 Lasagna Noodles About 1/2 package

Instructions

 

• Cook lasagna noodles according to directions.
• Preheat oven to 350 F.
• Combine bell pepper and spinach in a medium size bowl.
• In a large bowl, combine pasta sauce, diced tomatoes, ricotta cheese, 1/2 of the shredded cheese, and basil. Stir to combine.
• Scoop 1-2 cups of sauce into a 9 x 13" pan (enough to cover the bottom.)
• Add 1 layer of noodles.
• Add 1/2 of the vegetable mixture.
• Repeat until ingredients are gone.
• Top with remaining shredded cheese.
• Cover with aluminum foil. Bake for 60 minutes or until cheese is melted in the middle on top.

Keyword pasta, vegetables, vegetarian