Meat and Veg Lasagna

Christine Whisenhunt


I came up with this recipe when I was in college. I had
gone to a funeral for my uncle and at the reception afterward my Italian aunt and her sisters had made lasagna with layers of zucchini and tomato in it. I had never had a lasagna like that. I had never had lasagna that had veggies in it, period. It was SO good. I started thinking...I wonder what other veggies I could include in a lasagna. So, I came up with this. Beware, this recipe makes enough for 3-4, large and deep dish lasagnas, depending on size of pans. I got a little carried away, but never adjusted the recipe because when I would make it I would give the extras away to family or friends. I rarely made it because it's so much work and makes so much, but when I did if the word got out to someone I hadn't taken some to, I was in big trouble! LOL This is by far the most flavorful, and depending how you put it together, beautiful dishes I have ever had and made in my life. I had a friend who made a lot of money in the technology boom of the 90's, and he loved it so much he offered to pay my way through culinary school after eating it. I would say that speaks for itself! LOL Anyway, if you don't want to cook for an army you'll have to adjust this down, or make the sauce and freeze it for future lasagnas, which is what I would do, then the major work is already done. I hope you will try it. It is VERY tasty! Enjoy!

Sometimes I layer in some of the veggies (sliced tomatoes, zucchini and yellow squash, and mushrooms) for a more stunning presentation. If you do this, slice them thinly so they get cooked during the baking stage. If you prefer to hide the veggies from your family, go ahead and cook them in the sauce. LOL

You could also leave the meat out of this and adjust it to be vegetarian. It would be delicious that way as well!

**Photos borrowed from the internet.**


★★★★★ 2 votes

Makes 3-4 large pans.


  • ·
    for sauce:
  • 8 small
    cans tomato sauce
  • 1 large
    can tomato paste
  • ·
    water, as per tomato paste can
  • 10
    tomatoes, chopped, (or 3 cans stewed tomatoes)
  • ·
    the following seasonings to taste:
  • ·
    garlic powder (or minced garlic)
  • ·
    italian seasoning
  • ·
    celery salt
  • ·
    salt and pepper
  • ·
    for veggie mixture:
  • 2 bunch
    broccoli (tops only), finely chopped
  • 1
    head cauliflower (top only), chopped finely
  • 1/2 pkg
    carrots, chopped finely
  • 1 lb
    mushrooms, chopped or sliced
  • 3
    zucchini or yellow squash, or combo of, chopped
  • 1 large
    yellow onion, chopped
  • ·
  • 2 lb
    hamburger, browned
  • ·
  • 2 lb
    cheddar, shredded
  • 1 large
    ball of mozzarella, shredded
  • 1 large
    container of cottage cheese
  • 1 large
    container of ricotta cheese
  • 2 large
    packages lasagna noodles
  • ·
    olive oil

How to Make Meat and Veg Lasagna


  1. Get a stock pot, 2 large skillets, and another large pot for noodles. Put sauce ingredients in the stock pot and heat over medium heat. Once heated thru, reduce heat to simmer and allow to continue to cook.
  2. In one frying pan, brown the hamburger. In the other frying pan, saute veggie mixture in a small amount of olive oil until tender. Drain the hamburger. Add the hamburger and veggie mixture to stock pot. Continue to simmer. The longer it simmers, the better it is.
  3. In large pot, boil water for noodles. Cook and drain noodles.
  4. If you are making all the pans at once, make yourself an assembly line. Put a small amount of sauce in the bottom of each pan to prevent sticking. Put a layer of noodles, then a layer of sauce, then a layer of each cheese (drop ricotta and cottage cheese by small spoonfuls every couple of inches); repeat until pan is full. You should get 3-4 layers per pan. Top last layer with grated cheeses only.
  5. Bake at 350 degrees until heated though, cheeses melt, and top browns.

Printable Recipe Card

About Meat and Veg Lasagna

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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