Meatless Lasagna Recipe
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Meatless Lasagna Recipe

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"This saucy lasagna is one of my specialties," says Sharon Allen of Allentown, Pennsylvania. "It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime."
TOTAL TIME: Prep: 40 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 50 min. + standing
MAKES: 8 servings


  • 9 uncooked lasagna noodles
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups diced zucchini
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup thinly sliced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Romano cheese

Nutritional Facts

1 piece: 244 calories, 9g fat (5g saturated fat), 32mg cholesterol, 672mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.


  1. Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.
  2. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
  3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 8 servings.
Originally published as Meatless Lasagna in Light & Tasty August/September 2001, p6

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tzrdkd User ID: 7220779 123255
Reviewed May. 10, 2013

"This will be a regular in our house! My hubby loved it, and he's usually not into Western foods that I cook! He wants me to make it for when guests come for dinner- and he's usua the one that does all the cooking for those events. So, yeah, this is good :) I put about 5-6 cloves of garlic, I forgot the carrots (I will add them the next time), 2 heaping teaspoons of pepper, and about 1 heaping tablespoon of some wet, squeezable Italian seasonings from a tube. The tubed Italian seasoning replaced the basil and rosemary. Loved it!"

Moriah86 User ID: 4003294 37204
Reviewed Oct. 9, 2010

"This recipe freezes great and it is a great way to use up all that zucchini."

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