For a richer flavor, use whole milk ricotta cheese. Feel free to add other vegetables to the sauce, such as zucchini, spinach, or eggplant. If you don't have fresh mushrooms, you can use canned mushrooms, drained. For a meatier lasagna, brown one pound of ground beef or Italian sausage and add it to the sauce. To prevent the lasagna from sticking to the bottom of the dish, you can line the dish with parchment paper. Lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Be sure to add about 15 minutes to the baking time. Leftover lasagna can be stored in the refrigerator for up to 3 days.
Hearty Vegetable Lasagna
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS3.1K
Dive into a symphony of flavors with this comforting and deeply satisfying vegetable lasagna. Layers of perfectly cooked noodles, rich tomato sauce brimming with garden-fresh vegetables, and a creamy ricotta filling create a dish that's both hearty and wholesome. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol77 mg
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Fiber5 g
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Protein23 g
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Saturated Fat9 g
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Sodium843 mg
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Sugar14 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (5 minutes)
02 Step
Recipe View 15 mins Cook lasagna noodles in a large pot of boiling salted water for 10 minutes, or until al dente. Rinse with cold water and drain thoroughly. (15 minutes)
03 Step
Recipe View 10 mins Heat vegetable oil in a large saucepan over medium heat. Add sliced mushrooms, chopped green bell pepper, chopped onion, and minced garlic. Cook and stir until the vegetables are tender, about 5 minutes. (10 minutes)
04 Step
Recipe View 20 mins Stir in pasta sauce and dried basil. Bring the sauce to a simmer, then reduce heat to low and let it simmer for 15 minutes, stirring occasionally. (20 minutes)
05 Step
Recipe View 5 mins In a medium bowl, combine ricotta cheese, 2 cups of shredded mozzarella cheese, and eggs. Mix well until fully combined. (5 minutes)
06 Step
Recipe View 0 mins Spread 1 cup of the cooked tomato and vegetable sauce evenly into the bottom of the prepared baking dish.
07 Step
Recipe View 0 mins Lay down 1/2 of the lasagna noodles, overlapping as needed to cover the bottom. Spread 1/2 of the ricotta cheese mixture over the noodles. Spoon 1/2 of the remaining sauce over the ricotta cheese. Sprinkle 1/2 of the Parmesan cheese over the sauce.
08 Step
Recipe View 0 mins Repeat the layering process with the remaining noodles, ricotta cheese mixture, sauce, and Parmesan cheese.
09 Step
Recipe View 0 mins Top with the remaining 2 cups of shredded mozzarella cheese.
10 Step
Recipe View 40 mins Bake in the preheated oven, uncovered, for 40 minutes, or until the lasagna is bubbly and the cheese is melted and lightly golden brown.
11 Step
Recipe View 15 mins Let the lasagna stand for 15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut.
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RECIPE REVIEWS
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Elnora Keebler
Jan 20, 2025This is the best vegetable lasagna I've ever had. Thank you for sharing the recipe!
Jaycee Hodkiewicz
Aug 19, 2024I made this for a potluck and everyone raved about it!
Rodrigo Champlin
Sep 2, 2023I added some spinach to the ricotta mixture and it was delicious!
Mekhi Okeefe
Jan 22, 2023This lasagna is amazing! My family loves it and asks for it all the time.
Cecile Leuschke
Jun 25, 2022Easy to follow recipe and the lasagna turned out perfect.
Susana Funk
Nov 25, 2021I used no-boil lasagna noodles and it worked great!