17 Dec
Vegetable Lasagna
December 17, 2025
Layers of tender lasagna noodles, sautéed vegetables, and herbed tomato sauce are baked with creamy ricotta, melted mozzarella, and Parmesan cheese for a comforting, classic vegetarian dinner that’s perfect for any occasion.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
Ingredients
8 oz. Anthony's® Lasagna
8 oz. sliced fresh mushrooms
0.75 cup green bell peppers, chopped
0.50 cup onion, chopped
2 garlic clove, chopped
2 tbsp. olive oil
1 (24 oz.) pasta sauce
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 (15 oz.) ricotta cheese
3 cups shredded mozzarella cheese
2 egg
0.50 cup Parmesan cheese
Directions
1Prepare pasta according to package direction. Preheat oven to 350º F.
2In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.
3Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
4Combine ricotta, 2 cups mozzarella and eggs; mix well.
5Spread 1/2 cup sauce on bottom of greased 13x9-inch baking dish. Top with half each the lasagna (overlapping in dish), ricotta cheese mixture, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layering. Top with remaining 1/2 cup sauce and 1 cup mozzarella.
6Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.
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