Vegetable Lasagna Recipe

Vegetable Lasagna is a rich and cheesy American dish loaded with vegetables. Learn how to make/ prepare Vegetable Lasagna by following this easy recipe.

Vegetable Lasagna Recipe
Difficulty Average
Recipe Type Non Veg.
  • 4 cups Tomato-Basil Sauce
  • 2 tbsp Olive Oil
  • 4 medium Carrots (thinly sliced)
  • 3 medium Zucchini (thinly sliced)
  • 6 ounces Spinach Leaves (washed, stemmed and torn in bite-size pieces)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Egg
  • 3 cups Ricotta Cheese
  • 1/2 cup grated Parmesan Cheese
  • 12 uncooked Lasagna Noodles
  • 1-1/2 cups (6 ounces) shredded Mozzarella Cheese
  • 1-1/2 cups (6 ounces) shredded Monterey Jack Cheese
  • 1/2 cup Water
How to make Vegetable Lasagna:
  • Heat oil in a large skillet over medium heat until hot.
  • Add carrots; cook and stir for 4 minutes.
  • Add zucchini; cook and stir for 8 minutes or until crisp-tender.
  • Add spinach; cook and stir 1 minute or until spinach is wilted.
  • Stir in salt and pepper.
  • Preheat oven to 350 °F.
  • Beat egg in medium bowl. Stir in ricotta cheese and Parmesan cheese.
  • Spread 1 cup tomato-basil sauce in bottom of 13X9 inch baking pan; top with 4 uncooked lasagna noodles.
  • Spoon 1/3 of ricotta cheese mixture over noodles.
  • Spoon 1/3 of vegetable mixture over cheese.
  • Top with 1 cup tomato-basil sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheese.
  • Repeat layers 2 times beginning with noodles and ending with mozzarella and monterey jack cheeses.
  • Carefully pour water around sides of pan. Cover pan tightly with foil.
  • Bake lasagna 1 hour or until bubbly. Uncover.
  • Let stand 10 to 15 minutes. Cut into squares.
  • Vegetable Lasagna is ready to serve.