Vegetarian Lasagna Recipe -
Vegetarian Lasagna Recipe

Vegetarian Lasagna

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"A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!"

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Original recipe makes 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
  2. Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
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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
Feb 22, 2008

I will give 4 stars for the nice idea of using all these great vegetables, but the recipe needs 'help' No bake lasagna noodles need a good amount of sauce in order for them to cook and stay moist, and they need some extra time. To fix this recipe you will need at least two jars of pasta sauce or use a large can of tomato sauce, add olive oil, and spices. Put the sauce at the bottom of the pan, and add sauce over each layer and on top. Chop your veggies very fine and small. Bake at 350 cover tightly with foil and bake for an hour. Let sit 10 minutes before serving. This recipe will be fine if you do this.

Most Helpful Critical Review
Apr 30, 2007

Just a suggestion: Regular lasagna noodles work just fine, you don't need to pay the higher price of the special no cook noodles. I have been using the regular one long before the other noodles came out. I always had problems cooking them first the one day just put the uncooked noodles in the pan and it came out great, you just need to add a little more water or have your sauce thiner

May 23, 2008

i shredded the veggies and sauted them a bit in some olive oil and garlic, mixed them with some canned chunky tomato sauce and it came out fine.

Aug 31, 2010

Upon making some changes I give it a 5 star..........I used zucchini,summer squash,eggplant,tomatoes,mushrooms and onions all sliced thinly. Made the noodles. Salted the eggplant.Peppered the zucchini. I used a jar of sauce. Mozzarella and parmesan sprinkles here and there...using 4 cups..dont forget the top! Baked for 45 mins..let cool for 10. There was nothing left over!!

Oct 25, 2005

I wish i had read the other reviews before trying this for a Staff meeting. I completely agree that it lacks flavor and is very difficult to fit into the pan. It almost seems as though there are instructions missing from the recipe or assumptions made that I just wasn't aware of. This one would go on the trash pile if my husband wasn't encouraging me to try again with my own additions. Definitely needs sauce or something. Also the time was way off, all the vegetables were still crunchy! Not even moderately cooked.

Jan 06, 2006

This was just a mess, no flavor, too much for the pan, too little cooking time and no sauce. If you sauted the veggies in butter and olive oil and threw in a few noodles and more herbs, it would have been quick and tasteful. I had to pour at the last minute a jar of sauce over and add more cheese before serving my guest as it was dry and bland! I am known for my lasagnas so this was a shock to my guest! Back to the drawing board on this one!!!

Jul 15, 2003

I didn't have room in the pan for all of those vegetables. You'll have to dice finely to pack it in!

Nov 30, 2010

omit the Eggplant and Summer Squash. Use homemade Mariana sauce (or canned). Use 1/2 c Ricotta & 1/2 Firm Tofu drained dry and crumbled. May add additional small can of whole tomatoes well drained and diced. Use regular Cooked al a dente Lasagna Noodles. These changes give you a great Lasagna


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 447 mg
  • 18%

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

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