Garden Vegetable Lasagna with Ricotta Mascarpone Layers

This cheesy Garden Vegetable Lasagna is a tasty meatless twist on your classic lasagna recipe! With layers of fresh veggies, ricotta and mascarpone cheese, this easy dinner is perfect for family holidays or busy weeknights.

Course Dinner

Cuisine Italian

Keyword easy vegetable lasagna, vegetable lasagna zucchini, vegetarian dinner ideas, vegetarian dinner recipes, vegetarian lasagna, vegetarian lasagna recipe, veggie lasagna

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 526kcal

Author Jenny

Equipment

Oven

Ingredients

9 oz oven ready lasagna noodles try the whole wheat, it was great!
2 cups shredded mozzarella cheese

Homemade Pasta Sauce

2 tbsp extra virgin olive oil
1/2 cup white onion finely diced
4 cloves fresh garlic peeled and minced
28 oz can Muir Glen Whole Peeled Plum Tomatoes pulsed in food processor until nearly smooth
1/2 tsp salt
1/2 tsp fresh cracked black pepper
6 oz can tomato paste
10 fresh basil leaves chopped

Vegetable Filling

3 tbsp extra virgin olive oil
2 medium yellow squash sliced
1 medium zucchini halved and sliced
1/2 cup thinly sliced fennel
2 cups broccoli florets
2 cups diced eggplant
4 cups fresh baby spinach leaves coarsely chopped
1 large red bell pepper seeded and diced
3 cloves fresh garlic minced
pinches of salt

Ricotta Mascarpone Layers

1 1/2 lbs part skim ricotta cheese about 1 ½ big containers
1 cup fresh grated parmesan cheese
1/2 cup soft mascarpone cheese
2 cups shredded mozzarella cheese
1 tsp salt
1/2 tsp fresh cracked black pepper
1/4 tsp garlic salt

Instructions

Pasta Sauce

Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring often, then stir in garlic and cook for 1 minute.
Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable Filling

Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 minutes, season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture.
Reduce heat to low and simmer until ready to use.

Ricotta Mascarpone

Place all ingredients into a large bowl; stir until well combined.

Assembly

Preheat oven to 350°F. Coat bottom of a large 9x13 inch baking dish with a couple ladles of homemade sauce.
Layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly (I used my fingers). Top evenly with 1/3 vegetables.
Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles.
Pour remaining sauce over noodles then sprinkle with 2 cups shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 minutes of baking.
Let sit in pan for 15 minutes before cutting into it. Serve and enjoy!

Nutrition