Cheesy Veggie Lasagna Recipe
Cheesy Veggie Lasagna Recipe photo by Taste of Home
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Cheesy Veggie Lasagna Recipe

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This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! —Alyce Wyman, Pembina, North Dakota
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES: 18 servings


  • 18 uncooked lasagna noodles
  • 2 large eggs
  • 2 large egg whites
  • 2 cartons (15 ounces each) reduced-fat ricotta cheese
  • 4 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 8 cups garden-style spaghetti sauce
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans
  • 2/3 cup grated Parmesan cheese

Nutritional Facts

1 piece: 320 calories, 10g fat (5g saturated fat), 56mg cholesterol, 713mg sodium, 38g carbohydrate (14g sugars, 5g fiber), 18g protein Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.


  1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside.
  2. In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place three noodles over spaghetti sauce in each dish.
  3. Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
  4. Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving.
  5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving. Yield: 2 lasagnas (9 servings each).
Originally published as Veggie Lasagna in Simple & Delicious September/October 2008, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 240811
Reviewed Jan. 1, 2016

"This was a good vegetable lasagna recipe. The only change I made was to pre-cook the green beans and I am very glad I did."

Cwaz23 98243
Reviewed Oct. 14, 2014

"Too many other good veggie-based lasagna recipes to use this one. We really didn't care forit."

agagnette 155518
Reviewed Sep. 17, 2012

"delicious and so easy!"

SHOK 155517
Reviewed Apr. 7, 2011

"I always use California mix (i.e. broccoli, cauliflower, & carrots) in this type of recipe. Zucchini is good too either with this or just plain. But skip the green beans!!!"

dingerbo 172839
Reviewed Aug. 19, 2010

"My family loves this dish, especially with all the different cheeses! Yummy!"

MY REVIEW 154328
Reviewed Jun. 8, 2010

"I agree that I like it without the green beans and also added sauteed portabella mushrooms for taste and texture."

LadyRev1 157407
Reviewed May. 5, 2010

"This was a good recipe, not great, but good. Personally, the green beans didn't pair verry well as far as texture goes. MIght try a different veggie next time, but the garden spaghetti sauce was a nice touch!"

Gwen57 170503
Reviewed Feb. 18, 2010

"Its good"

kristine46 98736
Reviewed Dec. 5, 2008

"RE: Veggie lasagna,

Zucchini is very good as the vegetable in this rrecipe. I've tried it. Kristine46"

tln06 81913
Reviewed Sep. 28, 2008

"I use Zucchini, squash and roasted red peppers."

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