At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
  • Shop
  • Travel
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Collaborate
ร—
Home ยป Recipes ยป Main Course Recipes

Fresh vegetable lasagna {Veg}

By: kseniaprints ยท Updated: Oct 30, 2020 ยท This post may contain affiliate links.

  • Facebook
  • Flipboard
  • X
Jump to Recipe Pin Recipe

Blog10_Img1That Wednesday night, the wind was blowing strong, rattling the last remaining leaves off the trees. Winnipeg was caught in a  blizzard, the first of the year, the snowflakes were blinding my eyes and wetting my hair, and I remember thinking how much I didn't want to do this anymore. I didn't want to run from place to place, cook when all I want to do is sleep, explain and be patient when all I want is to be silent. And I definitely didn't want to smile, or be caught on camera.

But I did all those things. I also stirred, and chopped, and bandaged cut fingers, and complimented some mad knife skills. And above all, I laughed. Because there is nothing quite as exhilarating as watching children learn how to cook. When they act like a trick you teach them is the coolest thing since the invention of Wonder Bread. Or when they begrudgingly try a dish they swear they're "just not going to like," and then discover it tastes great. And above all, when they laugh.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get more great recipes and tips from me each week!

 

 

YouTube video

 

 

West Broadway Youth Outreach does many great things. And on Wednesday nights, it gives kids the unique opportunity to acquire healthy eating habits, learn the basics of cooking and simply spend an evening in the company of their friends. It's quite a sight to see. So if you're from the WInnipeg area and you feel like dropping by, or making a donation, I'm sure they won't mind a shout.

We borrow recipes from others, but sometimes we make our own. That night we made vegetarian lasagna, adapted by Kelsey Dewis from a recipe by Joanne and Adam Gallagher at Inspired Taste. This week, it was vegetarian quiches with a caramelized walnut and feta salad. Another Wednesday, we put together an entire Thanksgiving dinner in two hours. I don't know how those little hands do it.

Blog10_Img2

And thanks, Shaw TV Winnipeg, for featuring this great program on your show. All photos in this post are by Shaw TV Winnipeg.

Blog10_Img3

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A table with fresh vegetable lasagna on it.

Fresh vegetable lasagna

Ksenia Prints
The whole of this lasagna is so much better than the sum of its parts. Simple enough that a group of six-to-twelve year olds could put it together, and delicious enough that they kept coming back for more.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prevent your screen from going to sleep
Prep Time 1 hour hr
Cook Time 35 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine Italian

Ingredients
  

  • 14 lasagna noodles 2 extras for filling in holes
  • 2 tablespoons of extra-virgin olive oil
  • 1 cup of chopped onion ยฝ large onion
  • 3 garlic cloves minced
  • A few shakes of crushed red pepper flakes if desired
  • 8 cups of chopped vegetables- carrots broccoli, bell peppers, zucchini, squash, etc.
  • 1 ½ cups of crushed tomatoes
  • Generous handful fresh basil leaves chopped
  • One 15-ounce 425 grams container of whole-milk ricotta cheese (can substitute same amount of cottage cheese instead )
  • 2 large eggs
  • 1 cup of parmesan cheese grated
  • 8 ounce 227 grams low-moisture whole-milk mozzarella cheese , shredded
  • Salt and freshly ground black pepper to taste
  • 13 inch by 9 inch baking dish.
  • Large knife for chopping
  • Large frying pan
  • Large bowl
  • Measuring cups and spoons
  • Aluminum foil

Instructions
 

  • Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
  • (If you're using ready-to-bake lasagna noodles, skip this part) Cook noodles by bringing a large pot of salted water to the boil, then cooking lasagna noodles according to package directions. (Tip: You can add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
  • While the noodles are cooking, heat olive oil in a large frying pan with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, the additional vegetables you have chosen and a pinch of salt then cook, stirring occasionally until softened but still with some crunch and edges just start to brown; 5 to 8 minutes.
  • Prepare cheese filling by add ricotta cheese (or cottage cheese), eggs and a ยฝ teaspoon of salt to a medium bowl then stir until well combined.
  • Assemble the lasagna by spooning just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
  • Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
  • Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let cool for 15 minutes before eating, then enjoy!
Tried this recipe?Comment + Rate Below!
Connect on Instagram!Find us @immigrantstable

 

 

More Impressive International Main Course Recipes

  • A bowl of vibrant beetroot risotto, a delicious vegetarian risotto, is topped with crumbled cheese, toasted pine nuts, and a sprig of fresh herbs on a light-colored surface.
    Creamy Beet Risotto With Goat Cheese
  • A slice of whole grain toast topped with creamy beet spread, toasted pine nuts, and fresh dill, served on a white plate.
    Tofu Beet Toast
  • A bowl of creamy sun-dried tomato tofu sauce blankets chunks of meat, with fresh basil leaves as a garnish. The rigatoni, nestled perfectly in the rich Marry Me Tofu blend, is served elegantly in a pristine white bowl.
    Creamy Sundried Tomato Tofu (Marry Me Tofu)
  • Close-up of a bowl filled with vegetarian delight featuring rice topped with caramelized onions, fried potato slices, roasted mushrooms, cashews, and garnished with parsley. This delectable biryani-inspired dish is cradled lovingly with two hands.
    Vegetarian Biryani Rice
  • Facebook
  • Flipboard
  • X
selfie

About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • TOP 5 MIDDLE EASTERN RECIPES

    Delivered straight to your inbox, plus invites to exclusive workshops, live sessions and other freebies for subscribers.

      We won't send you spam. Unsubscribe at any time.

      5 from 2 votes (2 ratings without comment)

      Tell Me What You Think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      A woman cutting a pumpkin in a kitchen while preparing healthy international recipes.

      Privet, I am Ksenia Prints! I help adventurous home cooks explore the world through healthy international recipes.

      More about me โ†’

      Footer

      SEEN ON

      as seen on promo graphic

      SEEN ON

      as seen on promo graphic

      โ†‘ back to top

      About

      • About me
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Services
      • Media Kit
      • FAQ

      As an Amazon Associate I earn from qualifying purchases. This site occasionally uses stock photos from Depositphotos.

      This site is owned and operated by Prints Media. Copyright ยฉ 2025 At the Immigrant's Table. All rights reserved.

      Rate This Recipe

      Your vote:




      Let us know what you thought of this recipe:

      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe

      Or write in your own words:

      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.