Super Veggie Lasagna

This super veggie lasagna takes only minutes to prepare.

Super Veggie Lasagna
Cook time: 
Total time: 
  • 3 cups grated carrots
  • 2 cups grated zucchini
  • 3 cups frozen spinach
  • 1 medium capsicum, chopped (any colour)
  • 3 ¼ cups diced fresh tomatoes
  • 3 cups pasta sauce
  • 1 teaspoon oregano
  • 2 teaspoons dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • kosher or sea salt, to taste
  • 225 g button mushrooms
  • 340 g lasagna noodles, cooked to package directions
  • 1 ½ cups grated Parmesan cheese, divided
  • 2 cups grated mozzarella
  • chopped fresh basil for garnish (optional)
  1. Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine.
  2. Layer in a lightly greased 23 x 33 cm baking dish: lasagna noodles, ½ cup Parmesan cheese, ½ the veggie mix, lasagna noodles, ½ cup Parmesan cheese, remaining veggie mix, lasagna noodles, remaining Parmesan cheese, and all the mozzarella.
  3. Bake at 175°C for 40 minutes.
  4. Garnish with a bit of fresh, chopped basil, if desired.
We recommend squeezing out as much liquid as possible from the vegetables before commencing.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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