Convenient Vegetarian Lasagna Recipe -
Convenient Vegetarian Lasagna Recipe
  • READY IN hrs

Convenient Vegetarian Lasagna

Recipe by  

"This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
  3. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
  6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2006

This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great.

Most Helpful Critical Review
Dec 14, 2003

Very easy to make and a healthy mix, but a bit bland. I'd recommend adding garlic and some oregano.

Nov 20, 2006

The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-)

Nov 21, 2005

I love this recipe. I would recommend using only one package (16 oz) of lasagna noodles. I also used fat free ricotta and fat free mozzarella and did not worry about using the exact amount of vegetables as the recipe calls for. It turned out delicious, even with the fat free ingredients. I've made it twice. Yummy!

Feb 17, 2008

Delicious! My husband and I absolutely love this recipe! I used lots of vegetables including carrots, broccoli, zucchini, mushrooms, red and green peppers, and onions. I lightly coated the bottom of a large skillet with olive oil, browned some garlic in the oil, and then sauteed all of the vegetables in it. You do not need all of the olive oil that this recipe calls for, and it is much healthier this way. The garlic added a nice flavor to the vegetables. I also used fat free ricotta and mozzarella to make this recipe a little bit healthier. The taste was not compromised at all. I used no boil lasagna noodles to make this recipe easier, and I only needed one box to make a huge pan. This is a great recipe, but like others have said, be careful with the directions.

Nov 05, 2006

Very good recipe. Everyone liked it. I added minced garlic and zucchini to the veggies. I do have to say that you do not need nearly as many lasagna noodles as the recipe calls for, though.

Sep 27, 2010

I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasagna - no boil!), one container of ricotta, 2 eggs. I sauteed yellow onion and then added carrots and asparagus, then broccoli, red bell pepper and cauliflower. I only used about a tablespoon of olive oil and some garlic - and also only used fresh veggies. I can't do frozen veggies. I cooked it for an hour on 350 with tightly wrapped foil and then uncovered and put it under the broiler to finish. We enjoyed it for a Sunday dinner and are both looking forward to the leftovers. One other modification: I put a little tomato sauce on the bottom of the pan before the first layer of pasta. Then I did: cheese/veggie mix, shredded cheese, dollops of sauce, pasta until the top layer where I only did sauce. I was easy on the cheese between layers.

Jun 03, 2006

Good recipe. I used the entire bag of broccoli for the 6 servings size and it turned out okay. Next time I will make sure that the lasagna edges have sauce on them so they won't get hard.


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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