Best 2 Cheesy Veggie Lasagna Recipes

Lasagna is a classic Italian dish that can be a bit daunting to prepare due to its multiple layers. With the right recipe, however, you can create a delicious and comforting lasagna that will please even the most discerning palates. This guide will provide you with step-by-step instructions and tips to ensure your cheesy veggie lasagna turns out perfectly. We'll cover everything from selecting the right ingredients to assembling and baking the lasagna, so you can impress your family and friends with this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY VEGGIE LASAGNA

Cheesy Veggie Lasagna image

This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 lasagnas (9 servings each).

Number Of Ingredients 12

Ingredients

18 uncooked lasagna noodles
2 large eggs
2 large egg whites
2 cartons (15 ounces each) reduced-fat ricotta cheese
4 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon pepper
8 cups garden-style spaghetti sauce
4 cups shredded part-skim mozzarella cheese
2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans
2/3 cup grated Parmesan cheese

Steps:

Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 320 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 713mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

EASY CHEESY VEGGIE SKILLET LASAGNA

Easy Cheesy Veggie Skillet Lasagna image

Veggie-filled sauce layered perfectly with lasagna noodles, ricotta, and gooey mozzarella cheese. It's perfect vegetarian comfort food, made easily in a single skillet.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup diced onion (about 1/2 medium onion)
2 medium cloves garlic (diced)
1 cup sliced button mushrooms
1 cup diced zucchini (about 1 small)
1 cup baby spinach leaves
3 cups Italian tomato sauce or other tomato-based pasta sauce of your choice
Salt and pepper to taste
8 ounces lasagna noodles (about 1/2 pound, broken into 3 - 4 inch pieces)
3 cups shredded mozzarella cheese (about 12 ounces)
15 ounces part-skim ricotta cheese (whole milk ricotta works fine too)
1/4 cup shredded Parmesan cheese
12- inch or larger cast-iron skillet (or other oven-proof skillet)

Steps:

Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
Remove pan from heat.
Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
Remove from oven and allow to cool for about 5 minutes, then serve.

Tips:

For a richer flavor, use a combination of cheeses, such as mozzarella, Parmesan, and ricotta.
To make the lasagna more hearty, add cooked ground beef or Italian sausage.
For a lighter lasagna, use zucchini or eggplant slices instead of pasta sheets.
To add more vegetables, stir in some chopped spinach, kale, or bell peppers.
For a cheesy crust, sprinkle some Parmesan cheese on top of the lasagna before baking.
Let the lasagna rest for 10-15 minutes before cutting and serving.

Conclusion:

This cheesy veggie lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a weekend gathering. It is packed with vegetables and cheese, and it is sure to be a hit with everyone at the table. With a few simple tips, you can make this lasagna your own and enjoy it time and time again.