6 servings

This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer.

How to Make It

Step 1

Preheat oven to 375º.

Step 2

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Step 3

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Step 4

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Step 5

Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

kmeida26's Review

May 26, 2014
Made this ahead of time to take on a camping trip. Only change I made was not using pesto as my husband doesn't like it. I must say this recipe is not bad at all. I will make again and it worked perfectly in our camper oven.

culplau's Review

March 25, 2014

Flafreckles's Review

January 26, 2014

KCSeattle's Review

September 19, 2013
This was really good! Very flavorful. I loved the slight crunchiness of the carrots in the mix. Will definitely make again.

carriewex's Review

June 29, 2013
Look good, but quick question - don't you need an egg for the ricotta mixture part? I feel like every time I've made lasagna I've had to add an egg to the cheese mixture.

ahbiblybleereg's Review

March 05, 2013
Really enjoyed this dish. Changed the veggies just a tad: shredded carrots, green pepper, red & vidalia onion, mushrooms. Would have loved zucchini, but being winter, I did not have any. Used the CL basic marinara for my sauce. Skipped the pesto. Used no boil noodles (same cooking time). Subbed cottage cheese for the ricotta, due to personal preference. Added some grated parmesan in with the cottage cheese layer. Meat lover boyfriend also thought this was good. Had enough for 2 servings & 2 lunches. Tastes even better the next day!

Veezwordz's Review

February 24, 2013

justcomment's Review

February 14, 2013

katlin905's Review

November 08, 2012
i shredded carrots, and thinly sliced zuchiini.

Eileenz's Review

November 08, 2012
this dish was a hit with friends. going to make for potluck this week-end. i thinly sliced zuchinni, and grated carrots.