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Video:How to Make Vegetable Lasagna

with Stephanie Gallagher

Trying to figure out ways to sneak vegetables into your family's dinner? Watch how to make this easy, low fat vegetable lasagna with ricotta cheese recipe in this how-to video from About.com.See Transcript

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Transcript:How to Make Vegetable Lasagna

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a vegetable lasagna from our Cooking for Kids site.

Ingredients for Vegetable Lasagna

For this recipe, you will need:

  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 cup diced green peppers
  • 1 cup diced red peppers
  • 1 cup sliced zucchini
  • 8 oz. sliced mushrooms
  • 2 26 oz. jars spaghetti sauce
  • 15 oz. ricotta cheese
  • 2 large eggs
  • 1 cup shredded asiago cheese
  • 12 oven-ready lasagna noodles
  • 1 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese

Making the Vegetable Sauce Layer

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Add the garlic, and sauté a minute until warmed. Now add the peppers. Cook, stirring for 2-3 minutes until softened. Now add the zucchini and mushrooms. Sauté the vegetables for 2-3 minutes until they've released most of their water. Now add the spaghetti sauce, and mix well. Bring to a boil, then reduce the heat and let the sauce simmer for about 10 minutes.

Making the Ricotta Cheese Layer

Place the ricotta cheese in a medium bowl. Add the eggs and the asiago cheese, and mix well.

Assembling the Lasagna

Now spoon about 3/4 cup of the vegetable mixture onto the bottom of a 9 x 13 pan. Top with lasagna noodles going crosswise. Now spread half of the ricotta mixture on top of the noodles. Sprinkle on half of the Parmesan cheese and one-third of the remaining sauce. Top with more noodles, the remaining ricotta mixture, the rest of the Parmesan cheese and another third of the sauce. Finish off with more noodles, sauce and the mozzarella cheese.

Baking the Lasagna

Now cover with aluminum foil, and bake for half an hour. Remove the foil, and bake another 20 minutes or so until bubbly. Let the vegetable lasagna rest for 15 minutes before cutting and serving.

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