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Lasagna

SUBMITTED BY: Chelo

"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"
RECIPE RATING:
The reviewer gave this recipe 29 stars. This recipe average a 4.1 star rating.
Read Reviews (21)
PREP TIME  1 Hr
COOK TIME  2 Hrs
READY IN  3 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package lasagna noodles
  • 1 bay leaf
  • 1 onion, chopped
  • 1/4 cup vegetable oil
  • 2 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 4 teaspoons dried basil, divided
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (29 ounce) can diced tomatoes
  • 1 pinch ground cinnamon
  • 1 pint part-skim ricotta cheese
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 onion, sliced
  • 1 pound fresh mushrooms, sliced
  • 1 pound spinach, rinsed and chopped
  • 2 zucchinis, sliced
  • 1 pound mozzarella cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
  3. Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
  4. Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
  5. Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
  6. Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
  7. Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by SB509
This is a fantastic veggie lasagna recipe. It takes a while to prepare, but the results are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2005 by MEKHITOR
This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2003 by the allrecipes staff
The amount for the diced tomatoes in this recipe as originally posted was not transcribed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2007 by MMOH
I made this for the week that my husband was in the field. It reheated wonderfully. I added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2006 by Rocky Hill Gal
This is a great recipe, however it does need some minor tweaking. Next time, I will follow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2005 by ANNRUESCH
This was light and delicious! I loved the crisp vegetable flavors. Prep time took me awhile... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2005 by BEXTER
I would perfer ALOT more sauce! And maybe more heat added. Otherwise it was very delicious. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2004 by STEVESKAT
With a little tweaking, this recipe was excellent. Not only will I save it, I plan to make it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2004 by whatara