Vegetarian Lasagna Recipe

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Vegetarian Lasagna

Krystal Jordan


I'm not actually a big fan of lasagna, but this is really good (not just because i made it).

It is somewhat labor intensive though, so I rarely have time to make it.

pinch tips: Perfect Pasta Every Time






1 Hr


45 Min


1 lb
frozen, chopped spinach, thawed and drained thoroughly
1 c
shredded carrot
1 c
chopped broccoli florets (if frozen let thaw and drain)
1 c
sweet onion, diced
4 Tbsp
garlic, minced
2 Tbsp
fresh italian parsley, chopped
1 (4oz) can(s)
sliced skiitake mushrooms, drained and chopped
1 (4oz) can(s)
sliced white mushrooms, drained and chopped
2 (14.5oz) can(s)
petite diced tomatoes, drain only one
1 (24oz) jar(s)
prego mushroom spaghetti sauce
2 Tbsp
olive oil
1 tsp
dried italian seasoning
1 tsp
ground black pepper


2 c
cottage cheese (blended until smooth)
1 (16oz) jar(s)
part-skim ricotta cheese
1 c
shredded parmesan cheese, divided
1 1/2 c
shredded mozarella cheese, divided
eggs, slightly beaten
1 Tbsp
dried italian seasoning
1 pinch
dried rosemary
1 dash(es)
1/4 tsp
ground black pepper
enough lasagna noodles to make 3 layers

Directions Step-By-Step

Cook lasagna noodles according to package directions. Set aside in a shallow pan filled with cool water.
in a 5-qt. dutch oven, heat the olive oil over medium heat. Add the mushrooms and onion, saute until the onion is softened. Add the garlic and saute an additional 2 minutes.
Stir in both cans of tomatoes, pasta sauce, carrots and seasonings. Simmer for 15 minutes, covered.
Meanwhile, in a large mixing bowl, combine all the filling ingredients until thoroughly mixed.
In your favorite lasagna pan ladle about 1/2 cup of sauce and spread it across the bottom.
place noodles in a single layer over the sauce. spread 1/3 of the cheese mixture over the noodles and sprinkle 1/3 of the spinach over the cheese. ladle enough sauce over the noodles to cover completely.
Repeat the layers until you run out of noodles. for the top, sprinkle with the broccoli, enough sauce to cover and sprinkle the remaining cheese.
bake at 350 for about 45 minutes or until golden brown and bubbly.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian