Vegetable lasagna in our house is a favorite. I love making it in my Rubbermaid Brilliance Glass food storage containers since they are oven-safe & freezer safe (in case I have leftovers). The vegetable lasagna recipe comes together in just under an hour. One quick tip; make double the recipe and freeze one for a rainy day, trust me on this. Also if you do have some stuffing leftover you can repurpose it and make it into stuffed shells or manicotti. Rubbermaid has made storing & reheating the veggie lasagna a breeze! I hope you all enjoy it as much as we do.
A little bit about why I rave about these Rubbermaid Brilliance™ Glass food storage containers; superior lids make reheating and storing easy,100% leak proof, these food storage containers are built with a 100% airtight, leak-proof seal and secure latches. They are oven, dishwasher, microwave, AND freezer safe! The Smart Lid System allows you to share your lids across Brilliance containers, which I find so helpful because let’s be real I misplace container lids ALL the time. Clear lids and bases make it easy to see what’s inside and are stain- and odor- resistant, this is a HUGE plus for all our desi cooking with turmeric. The splatter-free lid design, built-in vents under the latches is also so amazing, you can now microwave things without having to remove the lid. You can purchase the Rubbermaid Brilliance™ Glass food storage containers here.
Hope you like the recipe as much as we did!! Don’t forget to tag me @zheelicious, I can’t wait to see your creation.
If you like this recipe you may also like: Lasagna Fritters, Mom’s Veggie Pasta, Creamy Tortellini Soup.
Thank you rubbermaid for sponsoring this post.
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes | Makes: 6 servings |
Ingredients:
- 9-10 lasagna sheets, boiled to packaged directions
- Mozzarella cheese
Ricotta veggie filling:
- 32 oz. ricotta cheese
- 1 onion, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 5-6 garlic cloves, chopped
- 1 jalapeno, chopped
- ½ cup frozen or fresh peas
- 2-3 cups spinach, chopped
- 1 tsp dried Oregano
- 2 tsp dried basil
- 1 tbsp red crushed pepper
- Salt to taste
- Black pepper to taste
- Bomba sauce or calabrian chili paste (optional)
Sauce:
- 32 oz. of your marinara favorite bottled marinara
- 3-4 garlic cloves, shredded
- 1 tsp dried oregano
- 1 tbsp red crushed pepper
- 1 tsp sugar
- Salt to taste
- Black pepper to taste
Directions:
- In a pan heat some olive oil, add in onions, saute for a few minutes, then add in garlic, cook for another 1-2 minutes or until fragrant.
- Add jalapeno, bell pepper, zucchini, carrots, and peas. Cook for 3-4 minutes. Then add the spinach.
- Add in oregano, red crushed pepper, salt, and black pepper. Mix well and turn off the heat.
Let the veggies cool for 5-10 minutes.
- In a bowl add in ricotta, bomba sauce (if using), add the cooked veggies, and mix until everything is incorporated.
- For the sauce: heat a pan and add marinara sauce, garlic cloves, oregano, crushed pepper, sugar, salt, and black pepper.
Cook for 5 minutes and turn off the stove.
- Assemble: add marinara sauce to the bottom of the rubbermaid brilliance container, followed by the lasagna noodles, then add the ricotta & veggie filling, more sauce, top with shredded cheese, another layer of the noodles, sauce, then ricotta & veggie filling, more sauce, mozzarella cheese. Last layer of the noodles, more sauce, and cheese.
- Bake this in the oven at 400 degrees for 30 minutes covered with a foil.
Remove the foil and cook for another 5, until the cheese is nicely melted and golden brown.
- Enjoy!!!!
If you have leftovers put on the lid and you can either freeze or refrigerate.
Notes:
- You can make these as roll ups as well.
- If you have leftover ricotta filling you can make stuffed shells, manicotti, or toss in with cooked pasta.
- I buy bomba sauce from Trader Joe’s, if you can’t find it you can skip it.
- You can make this ahead of time and freeze it then pop it in the oven before serving. It’s great for hosting dinner parties.
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