The Best Vegetable Lasagne Ever

Made  times

"I made the sauce on a day when I had no other food in the house. It has since formed the basis of the best vegetable lasagne ever. ENJOY! (Note: The cinnamon is the most important ingredient. Don't neglect it!)"
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1 h 30m 10 servings yields 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

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  1. Begin boiling Lasagne noodles in large pot or use ready to bake noodles. I find ready to bake much easier.
  2. Use LARGE saucepan on med heat. Add vegetables except for tomatoes to pan with a little water. Cover and allow vegetables to steam. When veggies are tender add tomatoes and sauce and paste. Stir until mixed well and then add spices. (Cookers of homestyle Italian sauce should know what to do with the spices here. You don't really need the measurements.) Simmer while covered on low heat while stirring occasionally for 15 min. REMOVE BAYLEAF!
  3. Mix egg with Ricotta Cheese. Lay up Lasagne in large cassarole dish starting with a thin layer of sauce followed by noodles and then alternating cheeses, sauce and noodles. Finish with a layer of noodles followed by sauce and sprinkle with cheese. Try to cover all noodles on top with thin layer of sauce to avoid drying.
  4. Cover pan with aluminum foil and bake in 450 degree oven for 30 min.
  5. Serve hot, or refrigerate overnight to allow flavors to completely meld. Microwave portions for unbelievable deliciousness.
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