Vegetable Lasagna

Serves 1/8

Vegetable Lasagna

You don't necessarily need meat to make an amazing tasting lasagna. The trick to serving your lasagna all in one piece is letting it sit for 15-20 minutes before slicing. It will still be hot and will come out intact.

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  • 16 oz package lasagna noodles
  • 1 lb. mushrooms, sliced
  • 3/4 cup green bell pepper, chopped
  • 3/4 cup onion, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 2 jars pasta sauce
  • 1 tsp dried basil
  • 15 oz container part-skim ricotta cheese
  • 4 cups mozzarella cheese, shredded
  • 2 eggs
  • 1/2 cup Parmesan cheese, grated


  1. Preheat oven to 350 degrees F. Grease a 9 x13 lasagna pan.
  2. Cook the noodle in a large pot of boiling water until al dente. Drain and rinse with cold water.
  3. In a large saucepan add the oil and cook the mushrooms, green peppers, onion, zucchini and garlic.
  4. Stir in pasta sauce and basil and bring to a boil. Reduce heat and simmer 15 minutes.
  5. In another bowl mix together ricotta, 2 cups mozzarella cheese, and eggs.
  6. Layer half the noodle on the bottom of the pan. Top with 1/2 the cheese mix, 1/2 the sauce and 1/2 the parmesan cheese.
  7. Top with remaining noodles then follow up with the remaining cheese mix, sauce, parmesan and the last 2 cups of mozzarella cheese.
  8. Bake uncovered for 40 minutes and let stand 15 minutes before serving.
Recipe Type: Pasta


Prepare your pan and preheat the oven.

In a large pot of boiling water cook the lasagna noodles until al dente.  To tell if it is just right remove a noodle and try to pierce it with a fork.  There should be just  a bit of resistance.  Drain and let cool.

While the noodles are cooking chop up your mushrooms, onion, zucchini, pepper and garlic.

Add all your vegetables together in a medium sized pot with the oil and cook until tender.

Add the pasta sauce and basil and simmer until everything is nice and hot about 15 minutes. You can always add more seasoning to suite your taste.  I like red pepper flakes, oregano, a bit of salt…you know play with the taste.  Set aside.

In a bowl combine the ricotta and eggs.

Add 2 cups of the mozzarella and all of the Parmesan.

Stir everything together.

Spray your lasagna pan with cooking spray to prevent any sticking.  Layer the noodles on the bottom of the pan.

Spread half of the cheese mix.

Top the cheese with half of the pasta sauce.

Repeat with another layer of noodles, the remaining cheese and pasta sauce.  Sprinkle the remaining 2 cups of mozzarella cheese on top.

Bake in the oven for 40 minutes then let it stand for at least 15 minutes before slicing.


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