Hearty Vegetable Lasagna

Hearty Vegetable Lasagna


"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."


1 h 40 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 748 Ratings


Finally! A veggie lasagna I like. I added thawed and drained frozen spinach to the ricotta mixture (what is lasagna without spinach?), and I also followed other suggestions and added about 3/4 ...

I love the basic concept of this recipe, but did make a few changes. I used olive oil instead of vegetable oil. Also, I loaded up on additional veggies such as chopped spinach as well as shred...

This was excellent! I was VERY skeptical when I was making this because my family are total carnivores but honestly we didnt miss the meat at all. I read a lot of the reviews and made the follow...

this was totally great. Added spinach, celery, zucchini, stewed Italian style tomatoes and a splash of balsamic vinegar to the sauce; with the extra liquid it was able to simmer longer so the fl...

I think the result of this recipe really depends on the spaghetti sauce. I made the mistake of using a generic brand sauce, which made this dish only average. Will use homemade or quality sauce ...

This lasagna was delicious! I am not usually impressed with vegetable lasagna, but this recipe had a great taste. I left out the mushrooms, and reduced the amount of mozzarella because of chol...

This is a decent base recipe, but the proportion of the ingredients I felt was way off. A whole package of lasagna was way too much. I used 12 noodles total. I also felt 2 jars of pasta sauce wo...

Very delish! And healthy. You can use just about any veggies you want. I used portabella mushroom, carrots, fresh baby spinach, red onion and bell pepper. I tossed all my veggies together in a b...

Excellent, very tasty. I served it to my family and dinner guests. Served with garlic bread and salad. I used 1 package of frozen chopped spinach and 3 zucchini instead of the peepers and mus...