Recipe by Ragu®
"Lasagna noodles, veggies, cheese and rich pasta sauce are layered and baked until bubbly and tender in this delicious veggie lasagna."
Watch video tips and tricks
sweet onion, thinly sliced
red bell pepper, thinly sliced
zucchini, halved lengthwise and thinly sliced
2 (15 ounce) containers
shredded mozzarella cheese
grated Parmesan cheese
2 (26 ounce) jars
Ragu® Old World Style® Traditional Sauce
uncooked lasagna noodles
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.
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.
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie No Boiling Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 142
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!