Vegetable Lasagna



  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat olive oil on medium-low. Add the pepper, onion, garlic, and carrots. Stir and cook until softened, about 4 minutes.
  3. Add the tomatoes, water, salt, pepper, and oregano. Bring to a boil. Reduce heat and simmer on low for 20 minutes.
  4. While the sauce is simmering, combine the ricotta, 1 1/2 cup mozzarella, ¼ cup Parmesan, egg, and spinach. Mix well.
  5. Coat a 13 X 9 baking dish with non-stick cooking spray. Spread 1 cup of the tomato sauce evenly on the bottom of the pan.
  6. Place 4 lasagna noodles on top of sauce, overlapping slightly.
  7. Spread 1/3 of cheese mixture evenly on top of noodles.
  8. Spread 1 cup of sauce on top of cheese.
  9. Repeat the noodles, cheese, sauce layers two more times. Top with the last 4 noodles.
  10. Pour the last cup of sauce evenly on top. Sprinkle the ½ cup of mozzarella and ¼ cup of Parmesan on top.
  11. Spray a piece of foil large enough to cover the baking dish with non-stick cooking spray. Cover the baking dish with the foil and bake for 45 minutes. Remove foil and bake for another 15 minutes. Remove from oven.
  12. Let the lasagna rest for 15 minutes before cutting.


You may use cooked lasagna noodles, just follow box instructions for cook time and preparation.

Recipe by The Happy Housewife™ :: Cooking at