Reader recipe veggie lasagna
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

veggie lasagna

After working in a restaurant where I watched the cooks mix the lasagna in one container instead of layering like my mother did, I realized that making it could much easier than it traditionally was. In addition, I found that veggie lasagna is a great way to get children to eat there vegetables.

By joylynn_russell

Source: joylynn_russell

  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Cook time 45 minutes
  • Portion size 8


  • 250 g 250gmafalda noodlemafalda noodles, (small lasagna noodles)
  • 3 litres 3litreswater
  • 1 can 1cancrushed tomatoes
  • 1 can 1candiced tomatoes
  • 2 tbsp 2tbspolive oil
  • 1 tbsp 1tbspbrown sugar
  • 1/4 tsp 1/4tspcinnamon
  • 2 tsp 2tspItalian seasoning
  • 1 tsp 1tspdill
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1 1medium zucchinizucchinis
  • 5 5medium mushroommushrooms
  • 1/2 1/2medium red onionred onions
  • 4 cups 4cupsspinach
  • 4 cloves 4clovesgarlic
  • 1 1bell pepperbell peppers, (any colour)
  • 1 cup 1cupshredded Gruy√®re cheese
  • 1/2 cup 1/2cupshredded Parmesan cheese
  • 2 cups 2cupsshredded white Cheddar cheese
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Preheat oven 350 degrees f. In a large pot boil three litre water and half of the salt. Once water is boiling add mafalda (lasagna noodles), breaking them into small pieces, approx 3?. Cook the noodles, rinsing with cold water and coating with half the olive oil when done . While the noodles cook, dice the vegetables and place in large mixing bowl. In the same mixing bowl add the 2 cans of tomatoes, olive oil, sugar, cinnamon, Italian seasoning, dill, salt and pepper, parmesan and gruyere cheese. Mix thoroughly, while slowly adding cooked noodles to the mixture. Place in a 9?x13? baking pan, and cover with shredded cheddar. Place in oven and cook for 45 minutes.

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