The Cooking Channel and Betty Crocker have simple and easy to follow recipes for vegetable lasagna. Betty Crocker's recipe yields six servings, while the Cooking Channel's yields eight to 10.
To make the Cooking Channel's recipe, preheat the oven to 400 degrees Fahrenheit. In a bowl, whisk together 2 15-ounce containers ricotta, 2 large eggs, 1 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Add 1 10-ounce package frozen chopped spinach, and stir. In a separate bowl, combine 2 cups shredded mozzarella, 1 1/2 cups shredded Parmesan and 1 cup fresh torn basil leaves. In a skillet, heat 1 tablespoon oil with 3 cloves minced garlic and 1 diced onion. Add 3/4 cup shredded carrot, 1 diced yellow squash and 1 diced zucchini. Season with salt and pepper.
Spread 2 cups marinara sauce on the bottom of a baking dish, and arrange a layer of cooked lasagna noodles on top. Spread 1/3 of the ricotta mixture, follow by 1/3 of the cheese mixture. Repeat for two more layers. Cover the dish with aluminum foil, and bake for 30 minutes. Remove the foil and continue to bake for 15 minutes, or until the top is golden brown.
Betty Crocker's recipe is similar in ingredients and method, but substitutes oregano for basil, and uses mushrooms instead of carrots and squash.