Save on Pinterest

Veggie Lasagna

No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance.
  • Total Time
    Prep: 70 min. Bake: 1-1/4 hours + standing
  • Makes
    12 servings


  • 1 package (16 ounces) frozen sliced carrots
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 1 cup ricotta cheese
  • 1/4 teaspoon each salt and pepper
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 teaspoon each salt and pepper
  • 1 medium eggplant, peeled and cut into 1/4-inch slices
  • 3 garlic cloves, minced
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2-1/2 cups marinara sauce
  • 12 lasagna noodles, cooked and drained
  • 1/4 cup minced fresh basil
  • 4 cups part-skim shredded mozzarella cheese
  • 3 cups grated Parmesan cheese


  • Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.
  • In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
  • Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
  • Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).
  • Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts
1 piece: 496 calories, 27g fat (13g saturated fat), 77mg cholesterol, 954mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 29g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Desta84
    Nov 11, 2014

    I made this last night for dinner and it turned out great. I enjoyed it and my boys enjoyed mom tasted it and she loved it; and she's a tough critic :)). The only thing I'm gonna do different the next time I make this is NOT puree the didn't look too appealing pureed.

  • niccc80
    Jul 31, 2013

    This is my favorite lasagna recipe. It's a bit of work but it's not hard to make. It is just as rich and flavorful as any meat based lasagna, in my opinion it's even tastier than any meat lasagna I've had. Try this recipe.

  • eightfoldpath
    Dec 25, 2012

    No comment left

  • foodiemomma
    Jan 3, 2012

    Very well worth the time! I added some freshly minced garlic to the marinara sauce. I highly recommend this recipe.

  • karen091866
    Aug 14, 2011

    Absolutely delicious! I took a look @ the other Veggie Lasagna recipes & decided to add a red & orange bell pepper & fresh mushrooms to ours...AMAZING! Served it with some fresh garlic bread.. Mmmm! The whole family is looking forward to the leftovers!

  • OSTC
    May 10, 2010

    No comment left

  • bakingcookinggirl
    Feb 6, 2010

    No comment left

  • magma137
    Nov 1, 2009

    This was very tasty. I wasn't able to process the carrot and spinach layers as I don't have a food processor, but I mashed the carrots really well with a potato masher and mixed the spinach up really well, too. I thought it was great! Does definitely fill the pan and the tummy :D My husband would like more tomato sauce it it, but I liked it as is.

  • ladyshelby
    Feb 21, 2009

    I normally don't use eggplantbut I would use spinach, broccoli, or even zuchinni