Vegetable Lasagna

Vegetable Lasagna


(1 vote) 4 1

For a tasty meatless dinner, try our simple vegetable lasagna tonight! Featuring mushrooms, red bell peppers and broccoli, and lots of cheese, it'll have everyone satisfied!

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Chicago, IL

Serving Size / Yield

8-10 servings


  • 1 package lasagna pasta
  • 1 lb. mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 C. broccoli, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 2 Tbs. oil
  • 2 eggs
  • 4 C. pasta (marinara) sauce
  • 2 C. ricotta cheese
  • 4 C. mozzarella cheese, shredded
  • ½ C. parmesan cheese, grated

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Cook lasagna according to package. Rinse with cold water and drain.
Preheat oven to 350° F
In a large pan, heat the oil and stir in mushrooms, pepper, onion and garlic. Cook for one minute
Add the pasta sauce and bring it to a boil
Stir in the basil and oregano and simmer for 15 minutes
In a bowl, beat the eggs with the ricotta and two cups of mozzarella
Spread one cup of pasta sauce mixture in a 9x13 baking dish
Lay half the noodles over this, top with half the ricotta mixture, half of the remaining pasta sauce and a quarter cup of Parmesan
Repeat, topping the lasagna with the remaining 2 cups of mozzarella
Bake for 40 minutes

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