Traditional Vegetable Lasagna

Traditional Vegetable Lasagna
  • Prep Time: 20
  • Total Time: 80
  • Servings: 8

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About this Recipe

This colourful, savoury lasagna is irresistible with its layers of fresh vegetables. This recipe will delight both vegetarians and meat eaters alike.


1 tbsp (15 mL) Olive oil
1 Onion, peeled and finely chopped
2 Cloves garlic, peeled and minced
2 (24 oz/680 mL) Cans pasta sauce
1 (360 g) Package Olivieri® Lasagna Noodles
1 Bunch fresh broccoli
1 tbsp (15 mL) Olive oil
1 Medium zucchini, thinly sliced
1 cup (250 g) Mushrooms, thinly sliced
2 Stalks celery, chopped
2 Carrots, grated
2 Green onions, sliced
2 tbsp (30 mL) Fresh parsley, minced
.25 cup (60 mL) Chopped fresh basil
1 tbsp (15 mL) Chopped fresh oregano
2 cups (500 mL) Grated Mozzarella cheese
.5 cup (125 mL) Freshly grated Parmesan cheese
Salt and pepper


HEAT olive oil in a saucepan over medium heat. Sauté onion and garlic until soft, about 4-5 minutes. Add pasta sauce. Bring to a boil, reduce heat and simmer 15-20 minutes.

BRING a large pot of salted water to a boil. Cook broccoli 2-3 minutes, drain and plunge into ice water to stop cooking.

SAUTÉ zucchini, mushrooms and celery in olive oil until soft.

PREHEAT oven to 350°F (180°C).

SPREAD ¼ of the tomato sauce in the bottom of a 9 X 13 inch (3.5 L) rectangle pan. Arrange a single layer of lasagna noodles, ¼ of package, over sauce and top with a 1/3 of the vegetables (broccoli, zucchini, mushrooms, celery, carrots and green onions). Sprinkle with herbs. Season with salt and pepper. Sprinkle with a ¼ of the grated cheese. Repeat layers twice. Top with remaining ¼ of noodles, tomato sauce and cheese. Cover with aluminum foil.

BAKE in preheated oven for 30 minutes. Remove foil and bake an additional 15-20 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.


Garnish with Basil

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