Best Vegetable Lasagna Recipe
The Best Vegetable Lasagna Recipe EVER!
Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
 
Course: Main Dish
Servings: 6 - 2 cups
Calories: 589 kcal
Author: Michaell Johnson of Foodscape
Ingredients
  • 2 jars tomato sauce
  • 32 oz mozzarella cheese
Veggies:
  • 1/4 cup onion
  • 1/4 cup broccoli
  • 1/2 sweet potato
  • 1/4 cup carrots
  • 1/4 cup cauliflower
  • 1/2 cup zucchini
  • 1/2 cup spinach leaves
  • 1/3 cup frozen peas
Ricotta:
  • 16 ounces ricotta cheese
  • 2 tsp cumin
  • 1 tsp dried rosemary
  • 2 tbsp fresh basil
  • 2 tbsp fresh oregano
  • 1 tbsp fresh Italian parsley
  • 4 garlic cloves
  • OR
  • Vegan Ricotta
  • 16 oz firm sprouted tofu
  • 2 tsp cumin
  • 1 tsp dried rosemary
  • 2 tbsp fresh basil
  • 1 tbsp fresh italian parsley
  • 2 tbsp fresh oregano
  • 2 tbsp freshly squeezed lemon
  • 1 tsp apple cider vinegar
  • 2 tsp extra-virgin olive oil
  • 1 elephant garlic clove
  • 2 garlic cloves
  • 3 tsp nutritional yeast
  • 1/2 tsp himalayan sea salt
Instructions
  1. Preheat the oven to 450°F.
  2. Roughly chop and steam the onion, broccoli, carrots, cauliflower, zucchini, and quartered sweet potato until soft (about 10 minutes) in about 1-1 1/2 inches of water.
  3. Add the spinach leaves/frozen peas and finish steaming until the spinach is just wilted (about 3 minutes).
  4. While the vegetables are steaming:
  5. Pour 1 jar of tomato sauce into a large bowl (with extra room for the ricotta/vegetables)
  6. If you are using regular or vegan ricotta puree the ricotta ingredients in a blender then add to the tomato sauce bowl.
  7. Puree the steamed vegetables in a blender (use up to 1/4 cup of water from the steamer to blend.)
  8. add to the tomato sauce and ricotta bowl.
  9. Add a thin layer of tomato sauce on the bottom of your pan.
  10. Layer the lasagna noodles so they are overlapping a 1/2 inch for each noodle.
  11. Spread a layer of cheese on top of each noodle. Spread a layer of sauce. Layer cooked meat if you are adding meat.
  12. Repeat until all of your ingredients are gone
  13. Top with cheese and sauce, put foil on the top of the casserole, and put it in the oven!
  14. After 1/2 hour, reduce the cooking temperature to 350°F.
  15. Cook an additional half hour, then let it rest for 15 minutes before slicing. This helps the layers congeal.
  16. Take the 2nd jar of sauce and pour half on top of the lasagna and serve the other half in a bowl for dinner.
  17. All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
Recipe Notes

If you like meat in yours, ground turkey was a big hit for the meatlovers version of this lasagna!

Nutrition Facts
The Best Vegetable Lasagna Recipe EVER!
Amount Per Serving (2 g)
Calories 589 Calories from Fat 284
% Daily Value*
Total Fat 31.5g 48%
Saturated Fat 19.5g 98%
Trans Fat 8.9g
Polyunsaturated Fat 1.3g
Cholesterol 113.1mg 38%
Sodium 1630.9mg 68%
Total Carbohydrates 28.7g 10%
Dietary Fiber 5.2g 21%
Sugars 7.8g
Protein 49.8g 100%
* Percent Daily Values are based on a 2000 calorie diet.
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