Veggie No Boiling Lasagna Recipe -
Veggie No Boiling Lasagna Recipe

Veggie No Boiling Lasagna

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"Lasagna noodles, veggies, cheese and rich pasta sauce are layered and baked until bubbly and tender in this delicious veggie lasagna."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  1. Preheat oven to 375 degrees F. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.
  2. Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
  3. Spread 1 cup pasta sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups sauce. Reserve remaining sauce.
  4. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved pasta sauce, heated.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2009

Wonderful. I added some other veggies to this recipe and gave each veggie it's own layer for some colorful fun and deliberate taste differentiation. Guests enjoyed it very much. My only reccomendation is to let the veggies, especially the zucchini, drain a little after cooking them before adding them to the layers. If not they become TOO juicy and create a landslide on your plate when you try to serve the lasagna.

Most Helpful Critical Review
Sep 30, 2009

I made and served this for company. While it was ok, it wasn't as good as I'd hoped. I've made no-bake veggie lasagnes before, but this one wasn't something special.

May 27, 2009

This recipe turned out to be fantastic. It was easy to prepare and tasted delicious. The noodles come out perfectly cooked, neither hard nor too soft, and the flavors are great. I followed the recipe exactly except that I substituted Barilla green & black olive pasta sauce for the Ragu sauce that was recommended in the recipe. My boyfriend and I both loved this, and we will definitely make it again!

Oct 07, 2009

Was very good as basic model. I changed a couple things to make it healthier: whole wheat pasta, low-fat cottage cheese (only one container), no mozzarella, egg-whites and a lot more veggies (broccoli, cauliflower, hot peppers, and spices...) The result is actually very tasty!

Jul 16, 2009

I had to make something for dinner that was good and quick, we had a contractor friend at our house doing some long awaited work so I wanted to make something good and hearty. This recipe took some time to assemble (sauteeing and chopping), but turned out great. I used zuchinni, squash and red onion, but you could use any veggies you like. The consistency was perfect - not too saucy or dry.

Aug 27, 2009

Awesome recipe. This was very easy and turned out perfect. Next time I think I will add one more zucchini, one squash, and one more red pepper to plump up the veggie content.

Jun 30, 2009

I love this recipe!! I would give it five stars, but my family preferred the version I sometimes make with soy meat. Personally, I like this best of all the lasagna recipes I've tried.

Oct 13, 2009

This lasagna is great! I have made it twice now and both times it came out fabulous. My husband said it was the best thing I have ever made! I added a lb. of mild sausage too with the red pepper, and zucchini mixture-phenomenal!! I also used my own sauce just out of preference but you can used canned too.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 782 mg
  • 31%

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

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