Vegetable Lasagna Recipe

Vegetarian Lasagna

Vegetable Lasagna

Meatless, Vegetarian Italian Lasagna! LOADED! Made with spinach, ricotta cheese, zucchini (squash), bell peppers,  mushrooms, mozzarella cheese, Parmesan cheese, marinara sauce, carrots, sweet onions and lasagna noodles! Baked in the oven until it’s Hot & Bubbly! Veggie lasagna to feed a crowd!  Perfect for a Sunday dinner, as an addition to your party menu or a recipe for Thanksgiving or Christmas! Get in the kitchen and Start Cooking!!

Vegetarian Lasagna

Vegetable Lasagna

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Learn How To Make Vegetable Lasagna at home! Recipe by: Diane Kometa


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Vegetable Lasagna Recipe

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: About 12
  • Difficulty: easy
  • Recipe type: Entree, Main Course


  • 12 Lasagna noodles
  • 8 ounces fresh mushrooms, sliced
  • 1 ½ cups chopped bell pepper –about 1 large – I used some yellow and red for color
  • 2 ½ cups chopped zucchini –– about 1 medium
  • 1 – 10 ounce package chopped frozen spinach – thawed & drained (squeeze)
  • 1 ½ cup shredded carrot – about 2 small
  • 3/4 cup chopped onion
  • 3 tsp. minced garlic – about 4 cloves
  • 2 tsp. finely chopped fresh thyme
  • 3-4 Tbs. olive oil
  • 5 cups of tomato sauce – homemade or store bought – about 2-26 ounce jars
  • 3 cups part-skim ricotta cheese – about 1 ½ – 15 ounce containers
  • 4 cups shredded mozzarella cheese – divided
  • 2 eggs – lightly whisked
  • Fresh nutmeg
  • ½ cup Freshly grated Parmesan cheese – plus 3 Tbs. for topping
  • Salt and fresh ground pepper


  1. Cook the lasagna noodles in a large pot of salted, boiling water for 10 minutes, or until al dente. Drain and set aside on a baking sheet lined with parchment paper or lightly greased.
  2. Preheat a large skillet (12 inches) over medium high heat. Add the oil, mushrooms, green peppers and onion. Cook and stir for about 2 minutes, then season with salt and pepper. Cook for about 2 minutes more or until vegetables soften and begin to brown. Add the carrots and zucchini. Season with salt and pepper. Cook for another 3-4 minutes until zucchini is soft. Stir occasionally. Add the garlic and thyme. Cook and stir for 1 minute. Remove from heat and transfer to a bowl. Set aside.
  3. Preheat oven to 350 degrees F. Mix together ricotta, 2 cups mozzarella cheese, ½ cup parmesan cheese and the chopped spinach. Add the eggs, several grates of fresh nutmeg, ¼ tsp. salt and 1/8 tsp. pepper. Mix well to combine. Set aside.
  4. Grease a 9×13 inch baking dish with non-stick spray or butter. Spread ¼ of the tomato sauce on the bottom. Place 4 lasagna noodles (overlapping) on top of the sauce. Add 1/3 of the ricotta mixture in spoonfuls and spread evenly. Evenly distribute 1/3 of the veggies and then top with ¼ of the sauce. Repeat the process starting again with the lasagna noodles. Sprinkle the top with the extra mozzarella and parmesan cheese.
  5. Line a large baking sheet with foil. Cut a piece of foil large enough to cover the baking dish. Spray the underside of the foil with non-stick spray or grease with some butter. Cover the lasagna with greased foil. Place the baking dish on foil lined sheet and place on center rack of oven. It’s heavy, so be careful! Bake for about 45-60 minutes or until hot a bubbly. Remove from oven. Carefully remove foil, return to oven and continue to bake for about another 20 minutes or until top begins to brown and cheese is bubbly. If you like it more browned, pop it under the broiler on for a minute. Remove from the oven and let rest for about 15 minutes to cool before serving. Enjoy! Recipe by: Diane Kometa

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