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Veggie Lasagna

Veggie Lasagna

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A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
  4. In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
  5. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
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Wonderful! Even my picky Italian husband loved this. I used asparagus, carrots, corn, yellow pepper and spinach. If you can't find the herb & garlic dry soup, vegetable works just fine. I only used a little corn - don't listen to other reviews - some corn in vegetable lasagne tastes great. I had enough left over to make a little 8x8 for the freezer. Use the no boil lasagne noodles (Barilla) and you cut your preparation time in half! Thanks for a great make again recipe!!


It was very tasty. I would make it again. However, it came out like veggie soup with noodles. I would like some input how to not have it so soupy.

Lisa W.

This is an awesome, high protein veggie meal. I made it for dinner guests and they loved it, and my husband ate almost half of it in one sitting. I think it's almost better heated up the next day. I followed the recipe exactly and it turned out great. Adding corn does seem a little weird, but it is actually really good in this recipe. I've made this twice and the first time I made it I prepared it the night before so I could just pop it in the oven the next day, and it turned out perfect.