Vegetarian Lasagna has a homemade tomato sauce, lots of fresh veggies, and plenty of cheese. It makes a large amount so be prepared for leftovers or make it in 2 smaller pans and freeze one for later.
Lasagna is one of the most calorie-dense and indulgent foods there is. I’ve lightened up this recipe by using reduced-fat cheese, light ricotta cheese, and light sour cream.
A combination of cream cheese, sour cream, and ricotta cheese makes the lasagna taste super rich and creamy.
For veggies, I’ve used red bell pepper, zucchini, carrot, onion, and mushrooms, but you could change up the veggies to suit your tastes. Broccoli, cauliflower, and spinach would also be good choices.
The tomato sauce has a rich tomato flavor and is brightened up with a little balsamic vinegar.
A lasagna is a little labor intensive but you can assemble this Vegetarian Lasagna on a Sunday afternoon and bake it Monday evening. It only needs about 35 minutes in the oven. If it has been refrigerated, add about 5 minutes to the cooking time.
Vegetarian Lasagna has a homemade tomato sauce, lots of fresh veggies, and plenty of cheese.
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano undrained
- 1 (6-ounce) can tomato paste
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh parsley
- salt and pepper
- 1 (8-ounce) package light cream cheese
- 3/4 cup light ricotta cheese
- 1/2 cup light sour cream
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 1/2 teaspoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 red bell pepper diced
- 1 medium zucchini diced
- 1 carrot diced into smaller pieces than the zucchini and bell pepper
- 1 medium yellow or sweet onion diced
- 1 cup sliced mushrooms
- 2 garlic cloves minced
- 6 lasagna noodles cooked
- 1 (8-ounce) package shredded reduced-fat mozzarella cheese
In a medium saucepan, bring diced tomatoes, tomato paste, water, vinegar, and parsley to a simmer. Cover, reduce heat and simmer 10 minutes. Season to taste with salt and pepper.
Use an electric mixer to beat cream cheese, ricotta cheese, sour cream, and egg until smooth. Stir in Parmesan cheese and Italian seasoning.
Heat butter and oil in a large nonstick pan. Add red bell pepper, zucchini, carrots, onion, and mushrooms and cook until soft, about 5 to 7 minutes, stirring frequently.
Add garlic and cook 1 minute. Season to taste with salt and pepper.
Heat oven to 350 degrees.
Spread a thin layer of the tomato sauce on the bottom of a greased 9X13-inch pan. Lay 3 noodles on top followed by half the cheese mixture, vegetable mixture, and tomato sauce.
Repeat layers one more time. Sprinkle mozzarella cheese on top. Cover with aluminum foil (coat the side facing down with cooking spray so that the cheese will not stick to it.
Bake 30 minutes. Uncover and bake 5 more minutes.
Nutritional values are provided as an estimate only and can vary based on cooking method and brands of ingredients used.