Fresh Vegetable Lasagna
Fresh vegetable lasagna layers tender pasta with colorful vegetables and melted cheeses, creating a hearty, flavorful dish perfect for family dinners or entertaining guests.
Ingredients
- 2 Tbsp. oil ⓘ
- 3 small zucchini, sliced and quartered ⓘ
- 3 large carrots, sliced ⓘ
- 2 medium red sweet peppers, sliced
- 4 green onions, sliced ⓘ
- 15 lasagna noodles, cooked ⓘ
- 1 (28 oz.) can Italian tomatoes, quartered
- 1 (28 oz.) can tomato puree ⓘ
- 1 c. grated Parmesan cheese ⓘ
- 1 lb. package Mozzarella cheese ⓘ
- salt and pepper ⓘ
Instructions
- Stir-fry the sliced and quartered zucchini, sliced carrots, sliced red sweet peppers, and sliced green onions for 5 to 15 minutes.
- Mix the grated Parmesan and Mozzarella cheeses together.
- Place half of the cooked lasagna noodles in a greased 10 1/2 x 15-inch pan.
- Add half of the cooked vegetables, quartered Italian tomatoes, tomato puree, and half of the cheese mixture.
- Repeat with the remaining noodles, vegetables, tomatoes, puree, and cheese.
- Cover the pan with foil.
- Bake at 350°F for approximately 1 hour.
- Let stand for 30 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding fresh herbs like basil or oregano to the vegetable mixture. You can substitute the zucchini with eggplant or mushrooms if desired. If you're looking to reduce calories, use low-fat cheeses. Also, ensure the lasagna noodles are fully cooked to prevent them from becoming too firm after baking. This dish pairs beautifully with Italian Vegetable Salad.
Serving Suggestions
Serve the lasagna with a side of garlic bread or a light Ziti Garden Salad for a complete meal. For a heartier option, consider pairing it with Spaghetti Bread. A sprinkle of fresh parsley or additional cheese on top adds a nice touch before serving. This dish is perfect for family gatherings or potlucks.
Storage & Reheating
To store leftovers, allow the lasagna to cool completely, then cover it tightly with plastic wrap or foil and refrigerate for up to 3 days. You can also freeze it for up to 3 months. When reheating, cover with foil and bake at 350°F until heated through, about 30-40 minutes, to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Vegetable Lasagna contains roughly 991 calories, with 58g protein, 101g carbohydrates, and 43g fat. It is an excellent source of vitamin A (333% of the Daily Value), calcium (125% of the Daily Value), and protein (116% of the Daily Value). Note that it is relatively high in sodium, at 2011mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it completely, cover it well, and store it in the refrigerator. When ready to bake, add an extra 10-15 minutes to the cooking time as it will be chilled.
What can I use instead of mozzarella cheese?
If you prefer, you can substitute mozzarella with provolone or a vegan cheese alternative for a dairy-free option. Keep in mind that the flavor and texture may vary slightly, but the dish will still be delicious.
How can I make this lasagna gluten-free?
To make the lasagna gluten-free, simply use gluten-free lasagna noodles and ensure that all other ingredients, like canned tomatoes and cheese, are certified gluten-free. The cooking method remains the same, and you'll enjoy a tasty gluten-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).