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Vegetable Lasagna


 AIPC Foodservice Lasagna-Ridged

Ingredients

  • 9 to 10 Foodservice Lasagna noodles (about 8 ounces), uncooked
  • 3/4 cup water or vegetable broth
  • 1 onion, chopped
  • 1 large clove garlic, minced or 1 teaspoon garlic powder
  • 1 (28 ounce) can crushed tomatoes
  • 1 pound zucchini, halved lengthwise and sliced
  • 1 (10 ounce) package mushrooms, sliced (4 cups)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 (4 ounce) cup shredded skim milk mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 cup chopped parsley or 2 tablespoons parsley flakes
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Looking for flavorful vegetable lasagna? This recipe is packed with rich tomato flavor and creamy cheeses for tasty lasagna that meat-eaters will love.

Prep Time: 00:20 (hr/min)

Cook Time: 00:30 (hr/min)

Serves: 6

Directions

  1. Preheat oven to 350°F. Heat water in large skillet over medium-high heat. Add onion and garlic, stirring frequently. Cook 3 minutes or until tender.
  2. Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes. Combine ricotta, 3/4 cup mozzarella, 2 tablespoons Parmesan, parsley, egg, salt and pepper in a medium bowl. Layer 1 cup vegetable sauce, 1/3 of the uncooked lasagne and half of the cheese mixture in a 13x9-inch baking dish. Repeat layers once. Top with remaining lasagne, vegetable sauce, 1/4 cup mozzarella and 2 tablespoons Parmesan.
  3. Cover tightly and bake 40 minutes. Uncover. Bake 10 minutes longer. Let stand 10 minutes before serving.
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