Recipe courtesy of Juan Carlos Cruz
Save Recipe Print
Vegetable Lasagna
Total:
2 hr
Prep:
35 min
Inactive:
5 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Total:
2 hr
Prep:
35 min
Inactive:
5 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

Pairs well with Pinot Grigio

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fresh Vegetable Lasagna with Spinach and Zucchini

Recipe courtesy of Nancy Fuller

Lasagna

Recipe courtesy of Ree Drummond

Polenta Lasagna

Recipe courtesy of Ree Drummond

Lasagna Soup

Recipe courtesy of Food Network Kitchen

Lasagna

Recipe courtesy of Anne Burrell

Turkey Lasagna

Recipe courtesy of Ina Garten

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Mexican Lasagna

Recipe courtesy of Rachael Ray

Eggplant Lasagna

Recipe courtesy of Danny Boome

Browse Reviews By Keyword