Vegetable Lasagna



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This vegetable lasagna is a great alternative to meat based lasangas, while still being just as filling! Change the vegetables up to whatever you prefer! 



  • 1 package of lasagna noodles (16oz)
  • 1 pound fresh mushrooms, sliced
  • ¾ cup chopped green bell pepper
  • ¾ cup of chopped onion
  • 2 cloves of minced garlic
  • 2 tbsp vegetable oil
  • 2 jars pasta sauce of your choice
  • 1 teaspoon of dried basil (a hearty pinch)
  • 4 cups of shredded mozzarella cheese
  • ½ cup parmesan cheese
  • 1 container of ricotta cheese
  • 2 eggs


  1. Cook your noodles in a pot of boiling water for 10 minutes. Rinse them with cold water and drain. 
  2. In an XD Saucepan, cook the mushrooms, green peppers, onion and garlic in oil, stirring continuously. Stir in the pasta sauce and pinch of basil.
  3. Reduce the heat to a simmer and let sit for 15 minutes.
  4. Mix together the ricotta and 2 cups of mozzarella cheese, as well as the 2 eggs. 
  5. Preheat the oven to 350 degrees F (175 degrees C.) Spread 1 cup of your sauce in the bottom of a XD Roasting Pan or 9x13 inch baking dish. Begin layering the lasagna noodles, ricotta mix, sauce, and parmesan. Repeat the layering process, and then add the remaining 2 cups of mozzarella cheese on top. 
  6. Bake for 40 minutes, keeping an eye on the top. Let stand for 10-15 minutes before serving. 
  7. Enjoy!
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