Vegetable Lasagna Deb's way

Deb Crane


Creamy and rich, this vegetable lasagna will tantalize the taste buds. A layer of caramelized vegetables and fresh mushrooms elevates the flavors to awesome. Unlike other vegetable lasagnas, this recipe does not have a red sauce. Pure vegetable flavor through and through! One of my all time favorites!


★★★★★ 1 vote




  • 2 Tbsp
    oil (vegetable or olive oil)
  • 6
    carrots,sliced thin
  • 1
    large onion,diced

  • 3 Tbsp
    oil (get it hot in the pan)
  • 16 oz
    sliced mushrooms of your choice. (morel or portabella's are wonderful)

  • 16 oz
    mozzarella cheese, shredded
  • 15 oz
    ricotta cheese
  • 16 oz
    cottage cheese
  • 2
    large eggs

  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of broccoli soup
  • 10 oz
    broccoli, frozen and thawed (or a head of fresh cooked)

  • 1 box
    lasagna noodles cooked al dente (not no-cook noodles)

  • ·
    panko bread crumbs
  • ·
    plain bread crumbs or italian flavored bred crumbs
  • ·
    mozzarella cheese,shredded

How to Make Vegetable Lasagna Deb's way


  1. Preheat oven to 375 degrees

    For the vegetable layer:
    Heat one tablespoon of oil in a frying pan. Add your carrots and onion and saute over medium low heat until caramelized. Take your time, as this is where so much flavor develops. You want the carrots limp and just browning around the edges. Cook them slow and long. (about 20 minutes or so)
    When they have caramelized, remove them and set aside. Dont rinse the pan, as you will be doing the mushrooms next.
  2. For the mushrooms:
    While your pan is still hot from the carrot mixture, add an additional 3 tablespoons of oil. Add your fresh mushrooms (or even reconstituted morels work great) to the pan and fry them until limp.
    Add to the carrot and onion mixture.
  3. For the cheese layer:
    Mix all cheese and eggs together until well blended.
    Set aside.
  4. For the broccoli sauce:
    In a medium sized pan, mix all ingredients and if using frozen broccoli, heat until the broccoli is heated through. If your broccoli is thawed, or if using freshly cooked, just heat and blend until it is combined.
  5. In a large pot of boiling water, cook your lasagna noodles according to the box directions for al dente.
  6. Now to assemble the lasagna:

    Layer in this order:
    Broccoli sauce (half)
    noodles (half)
    cheese sauce (half)
    all of the carrot/mushroom/onion
    noodles (half)
    cheese sauce (half)
    broccoli sauce.
  7. Bake @ 375 degrees for 45 minutes. Can then top with panko bread crumbs, regular bread crumbs or additional mozzarella cheese and bake an additional 10 minutes. I have used all of the optional toppings and each one is delicious. It is optional and according to what you have on hand and your taste.

    Let cool for 10-15 minutes before cutting into squares. (If you can wait that long) :)

Printable Recipe Card

About Vegetable Lasagna Deb's way

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

Show 10 Comments & Reviews

Terrific Dishes That Are Made With American Cheese

Terrific Dishes That Are Made With American Cheese

American cheese on a burger is classic. Grilled cheese achieves its optimal gooeyness when American cheese is added. It may not be the fanciest of cheeses (technically it’s pasteurized process American cheese), but many many terrific dishes are made with American cheese. Next time you’re at the deli counter, pick up a pound of sliced […]

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

Chocolate cupcakes are a classic dessert and anything but basic. Some are fudgy and moist, while others can be dense and rich. Chocolate cupcakes can be transformed by spices added to the batter, sneaking a surprise in the center, or the creamy frosting piped on top. Full of flavor, if you love chocolate you’re going […]

How to Make Lasagna

How to Make Lasagna

Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]