Recipe Sharing – Vegetarian Lasagna


I have always joked that I could be a vegatarian if I didn’t have to give up the occasional steak. But the reality is that while I could easily shift to a 99% vegetarian lifestyle, due to plant and tree allergies Lisa was struggling after only a few days of my vegetarian dishes despite really enjoying them.

The recipe I used was based on the one at AllRecipes, but I cut the fat and calories more than in half while upping the veggie factor significantly!


  • 1 (16 ounce) package lasagna noodles (wheat if you can find it)
  • 1 zucchini – sliced or shredded
  • 3 carrots – sliced or shredded
  • 2 stalks celery – sliced or shredded
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup roasted red pepper
  • 1 chopped green bell pepper
  • 1 medium chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil (or spray pan with cooking spray, which I did)
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil (I prefer fresh … unless it looks like it did at our grocery store!)
  • 1 (15 ounce) container ricotta cheese (I used fat-free Sargento, part-skim is good as well)
  • 4 cups shredded mozzarella cheese (again I got the fat-free package)
  • 2 eggs
  • 1/2 cup grated Parmesan cheese

Note: shredding vegetables in the food processor will give a more homogeneous texture, whereas my sliced vegetables were chunkier. It is all a matter of preference – but if you are trying to hide more veggies in the recipe, shredding is one option!


1.Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2.In a large saucepan, cook and stir mushrooms, onion, and garlic until fragrant and onions are translucent. Add in green peppers, carrots, celery, zucchini, and red pepper and cook until heated through. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Note: if using ‘thick & chunky’ sauce varieties you will achieve boiling faster and need to lower the heat to maintain a slow simmer.

3.Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4.Preheat oven to 350 degrees F (175 degrees C).

5. Spread 1 cup tomato & veggie mixture into the bottom of a greased 9×13 inch baking dish (or as needed to get a good layer). Add a layer of lasagna noodles. Build the next layer with about half of the ricotta mix, then half the sauce mix, and sprinkle some parmesan cheese. Repeat for the next layer holding back about a half cup of sauce.Top with lasagna noodles, the remaining sauce and finally the remaining 2 cups mozzarella cheese.

5.Bake, uncovered, for 40-50 minutes. Let stand 15 minutes before serving.

Enjoy! And if you try it, let me know how it turns out!

11 thoughts on “Recipe Sharing – Vegetarian Lasagna

  1. Looks delicious! I’ve been trying to eliminate wheat/grains from our foods and would love to try this using thinly sliced zucchini or eggplant as a noodle replacement.

  2. Great idea to shred the veggies in a food processor! Sometimes when I make veggie lasagna I feel like I cut the veggies too thick and they don’t get soft enough. Thanks for sharing!

    • Chopping the carrots made them still slightly crunchy, which I think added some texture to it. But if you are hiding things like the zucchini shredding is perfect.

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