Convenient Vegetarian Lasagna

Convenient Vegetarian Lasagna

Kimber 15

"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."


1 h 45 m servings 581 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


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



  1. 94 Ratings


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...

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...

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 ve...

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 bo...

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.

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 lasa...

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

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.

Making this "as is" was a bit bland and it made a total of THREE lasagnas. (Thankfully I keep foil 9x13 pans on hand, so I was able to freeze the other two for another night). That being said, I...