Garden Vegetable Lasagna

A slice of vegetable lasagna with parsley garnish and sweet tea in the background.

Garden Vegetable Lasagna is a fast, lightened up version of lasagne with no boil noodles, and a filling of salsa and whatever mix of vegetables you have.

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 1 25

Total Time 1 30

Servings servings

Calories 632kcal

Author Tristin Rieken

Ingredients

1 pound pork sausage
3 tablespoons olive oil
1 16 ounce container ricotta cheese
1 medium egg
1 teaspoon cumin
½ teaspoon salt
3 tablespoons butter unsalted
1 medium yellow onion chopped
3 cloves garlic minced
8 ounces crimini mushrooms sliced
5 ounces baby spinach washed and dried
¾ cup parmesan cheese grated
1 pound mozzarella cheese shredded (about 4 cups)
9 ounces oven ready lasagna noodles
3 cups salsa fresh salsa or mild salsa

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit.
In medium bowl, stir together ricotta, egg, cumin and salt.
1 16 ounce container ricotta cheese, 1 medium egg, 1 teaspoon cumin, ½ teaspoon salt
In a large pan over medium high heat add olive oil and cook sausage until browned. Remove from pan leaving behind any grease and browned bits.
3 tablespoons olive oil, 1 pound pork sausage
Add butter to the pan and sauté onions until soft, about 5 minutes. Add garlic and mushrooms. Cook until mushrooms are browned, about 5 minutes. Add baby spinach and cook until wilted. Add meat back to pan and stir in ½ cup parmesan. Season to taste with salt and pepper and set aside.
3 tablespoons butter, 1 medium yellow onion, 3 cloves garlic, 8 ounces crimini mushrooms, 5 ounces baby spinach, ¾ cup parmesan cheese
In a 12x9 inch casserole dish layer ⅓ of the salsa, then 6 noodles (overlapping to cover the entire bottom), ½ the ricotta mixture, half the pork mixture and half the mozzarella.
3 cups salsa, 9 ounces oven ready lasagna noodles
Layer another ⅓ salsa, 6 noodles, remaining ricotta and remaining pork.
Add the last of the noodles, top with remaining salsa and the remaining mozzarella. Sprinkle the remaining ¼ cup parmesan and cover tightly with aluminum foil.
1 pound mozzarella cheese
Bake covered 45 minutes.
Increase temp to 425 degrees, remove cover and cook 15 more minutes until golden and bubbly.

Nutrition