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Vegetarian Lasagna

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Vegetarian Lasagna

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: bake, vegetarian, Vegetarian Lasagna
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 270kcal

Ingredients

  • 2 cup broccoli, florets
  • 1 medium zucchini
  • 1 medium onion
  • 1 medium bell pepper, red
  • 1 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 15 ounce tomato sauce
  • 1 1/2 teaspoon basil, dried
  • 2 medium bay leaf
  • 1 large egg
  • 15 ounce ricotta cheese, part skim milk
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon black pepper, ground
  • 6 ounce lasagna noodles, dry
  • 1 cup mozzarella cheese, shredded

Serve With

  • 2 cup pineapple

Instructions

  • Chop broccoli, zucchini, onion, and bell pepper; mince garlic.
  • In a large saucepan, stir together undrained tomatoes, tomato sauce, zucchini, onion, bell pepper, basil (or oregano if you prefer), bay leaves, and garlic. Bring to a boil, then reduce heat and simmer, uncovered, 20-25 minutes or until sauce is thickened, stirring occasionally. Remove the bay leaves.
  • While sauce is cooking, stir together egg, ricotta (or cottage) cheese, Parmesan, and black pepper. Fold in broccoli.
  • Preheat oven to 375° F.
  • Spread about 1/3 cup of the sauce over the bottom of a 8X8 baking dish.
  • Layer half of the uncooked noodles, half of the broccoli mixture, and half of the remaining sauce in the pan. Repeat layers, ending with the sauce.
  • Bake, covered with foil, for 45 minutes.
  • Sprinkle mozzarella over top, then bake 5 minutes more, uncovered, until cheese is melted and bubbly. Let stand 10 minutes before serving.
  • Serve with chopped pineapple on the side.
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Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 518mg | Fiber: 4g | Sugar: 10g

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