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Best Vegetable Lasagna Recipe

The Best Vegetable Lasagna Recipe EVER!

4 from 1 vote
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Course: Main Dish
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6 - 2 cups
Calories: 589kcal
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

  • Preheat the oven to 450°F.
  • 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.
  • Add the spinach leaves/frozen peas and finish steaming until the spinach is just wilted (about 3 minutes).
  • While the vegetables are steaming:
  • Pour 1 jar of tomato sauce into a large bowl (with extra room for the ricotta/vegetables)
  • If you are using regular or vegan ricotta puree the ricotta ingredients in a blender then add to the tomato sauce bowl.
  • Puree the steamed vegetables in a blender (use up to 1/4 cup of water from the steamer to blend.)
  • add to the tomato sauce and ricotta bowl.
  • Add a thin layer of tomato sauce on the bottom of your pan.
  • Layer the lasagna noodles so they are overlapping a 1/2 inch for each noodle.
  • Spread a layer of cheese on top of each noodle. Spread a layer of sauce. Layer cooked meat if you are adding meat.
  • Repeat until all of your ingredients are gone
  • Top with cheese and sauce, put foil on the top of the casserole, and put it in the oven!
  • After 1/2 hour, reduce the cooking temperature to 350°F.
  • Cook an additional half hour, then let it rest for 15 minutes before slicing. This helps the layers congeal.
  • Take the 2nd jar of sauce and pour half on top of the lasagna and serve the other half in a bowl for dinner.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

Notes

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

Nutrition

Serving: 2g | Calories: 589kcal | Carbohydrates: 28.7g | Protein: 49.8g | Fat: 31.5g | Saturated Fat: 19.5g | Polyunsaturated Fat: 1.3g | Trans Fat: 8.9g | Cholesterol: 113.1mg | Sodium: 1630.9mg | Fiber: 5.2g | Sugar: 7.8g