Vegetarian Tuna Lasagna
Tanner Henderson
over 1 year ago
A delicious and healthy twist on traditional lasagna, this vegetarian version replaces tuna with a flavorful combination of vegetables and spices. Perfect for a family dinner or a potluck gathering.
Cooking Time
1 hour
Serving Size
8 servings
Nutrition Per Serving
Cal
350
Protein
20g
Fat
12g
Sat Fat
6g
Carbs
40g
Chole
30mg
Fiber
5g
Sugar
8g
Sodium
800mg
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the bell pepper, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes.
- In a greased 9x13-inch baking dish, spread a thin layer of the vegetable mixture. Top with a layer of lasagna noodles.
- Spread a layer of ricotta cheese over the noodles, followed by a layer of mozzarella cheese. Repeat the layers until all the ingredients are used, ending with a layer of mozzarella cheese.
- Sprinkle the grated Parmesan cheese over the top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before serving. Enjoy!
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