Vegetable Lasagna

Peggy T


My family LOVES this!


★★★★★ 1 vote

6-8 people
1 Hr
1 Hr


  • 1 large
    jar prego spaghetti sauce
  • 16 oz
    riccotta cheese
  • 2 lb
    italian cheese blend
  • 2 large
  • 2 Tbsp
    italian seasoning
  • 3 c
    shredded carrots
  • 2-10 oz box
    frozen spinach thawed and squeezed
  • 8 oz
    fresh mushrooms sliced thin
  • 2 large
    yellow peppers chopped
  • 1 1/4 c
    italian bread crumbs
  • 1 box
    dry lasagna noodles

How to Make Vegetable Lasagna


  1. In a mixing bowl mix ricotta cheese, eggs 1 1/4 lbs of Italian cheeese blend, basil chiffanod, 1/2 of the Italian seasoning
  2. 13x9 Glass or ceramic DO NOT USE METAL baking dish!
    Pour 1 1/2 cup of Prego sauce in bottom of pan layer 1/3 of shredded carrots, then 1/3 of the spinach,1/3 of the yellow peppers,then 1/3 of the mushrooms, then a layer dry lasagna noodles you will have to break one noodle and lay it cross ways on the end. Spread 1/2 of the ricotta mixture on top of the noodles. Make 3 layers alternating cheese & sauce & veggys last layer is sauce then It cheese blend mixed with breadcrumbs sprinkle the other 1/2 of the Italian seasoning on top. VIOLA! Bake at 350 for 1 1/4 hour and let set for 10 min before cutting and serving!

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