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Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas
TOTAL TIME: Prep: 1 hour Bake: 30 min. YIELD:6 servings


  • 1/4 cup olive oil
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, shredded
  • 1 small onion, chopped
  • 5 plum tomatoes, chopped
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small yellow summer squash, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 3 garlic cloves, minced
  • 1 can (12 ounces) tomato paste
  • 1 cup vegetable broth
  • 2 tablespoons brown sugar
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 lasagna noodles
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning


  • 1. In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
  • 2. Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
  • 3. Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
  • 4. Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 6 servings.

Nutritional Facts

1 piece: 432 calories, 19g fat (7g saturated fat), 68mg cholesterol, 857mg sodium, 48g carbohydrate (22g sugars, 7g fiber), 20g protein.

Reviews for Vegetable Lasagna

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terryben User ID: 346985 250358
Reviewed Jul. 12, 2016

"Made this today and everyone--husband, daughter, son-in-law, and granddaughter--loved it. Did not change anything except for adding a little Parmesan to the ricotta mixture. This is a keeper, and will be good as a Lenten meal."

Bamster53 User ID: 7881502 250182
Reviewed Jul. 7, 2016

"Made this as is. It was delicious. Even my meat eating husband loved it. Will definitely make again."

cathy.dean User ID: 1467714 246273
Reviewed Mar. 29, 2016

"Made this tonight and it was amazing! I did not have yellow squash so I doubled the zucchini and I don't like mushrooms so I used green peppers in addition to the red. Other than that I made as directed. I will definitely make again and put in my meal rotation!"

jwagner2401 User ID: 1501198 129240
Reviewed Sep. 9, 2013

"This was tasty and worth the work."

mcfulmer4429 User ID: 6230545 140633
Reviewed Sep. 6, 2013

"First time rating a recipe but this one was great!!! Makes a lot though for two people but freezes very well."

deckerroad User ID: 7054249 129239
Reviewed Aug. 23, 2013

"I made this for supper tonight with the abundance of vegetables from my garden. It was excellent! The only thing I did differently was use green pepper instead of mushrooms since I'm not a fan. My husband thought it was a nice change from traditional lasagna, which he loves."

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