Dinner

Vegetable Lasagna from Pioneer Woman is for Dinner.

Vegetable Lasagna from Pioneer Woman takes 20 minutes to prepare.

Vegetable Lasagna from Pioneer Woman takes 45 minutes to cook.

Vegetable Lasagna from Pioneer Woman makes 15 servings.

The ingredients for Vegetable Lasagna from Pioneer Woman are:

10 ounces, weight Lasagna Noodles
2 Tablespoons Olive Oil
1 whole Medium Onion
4 cloves Garlic
1 whole Red Bell Pepper, Diced
1 head of broccoli
4 whole Squash (yellow Or Zucchini), Diced
1 can (28 Ounce) Whole Tomatoes
1/2 cup White Wine
1/4 cup Fresh Parsley, Chopped (more To Taste)
1/2 teaspoon Kosher Salt (more To Taste)
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes
30 ounces, weight Ricotta Cheese
2 whole Eggs
1/2 cup Grated Parmesan
1/4 teaspoon Kosher Salt
Freshly Ground Black Pepper
1 pound Thinly Sliced Mozarella Cheese
Extra Parmesan Cheese, For Sprinkling

Here is how you make Vegetable Lasagna from Pioneer Woman:

Preheat oven to 350 degrees.Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.Serve with crusty French bread.Serving Size: makes 1 large lasagna pan - 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user MARYLENAFAMA.

The nutritional information for Vegetable Lasagna from Pioneer Woman is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 294.5

• Total Fat: 13.4 g
• Cholesterol: 92.4 mg
• Sodium: 545.8 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 3.3 g
• Protein: 21.6 g

Vegetable Lasagna from Pioneer Woman is Italian cuisine.