Veggie Lasagna Recipe

One of my favorite meals to have during the holidays is Lasagna. There is something about cutting into the warm layers of pasta, cheese and sauce.

It has been one of our family traditions since I moved to the United States years ago. We always lasagna in the week or two leading up to Christmas.

Here is a great recipe we found on for my personal favorite – Veggie Lasagna.

Here’s how you can put it together… Buon Apetito!



1 (16 ounce) package lasagna noodles

1 pound fresh mushrooms, sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onion

3 cloves garlic, minced

2 tablespoons vegetable oil

2 (26 ounce) jars pasta sauce (Shortcut: Use Ragu Chicken Tonight Pasta Sauce Regular Cacciatore)

1 teaspoon dried basil

1 (15 ounce) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese


  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, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.


  1. At last! A veggie lasagna I like. I included defrosted and depleted solidified spinach to the ricotta blend (what is lasagna without spinach?), and I likewise took after different proposals and included around 3/4 container each of at last hacked carrot, broccoli, and zucchini. It was extraordinary. This formula has turned into my pillar for veggie lasagna. Much obliged!


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