Vegetarian Lasagna

Faye Patterson


This one is worth the extra calories! My daughter doesn't eat meat, so I tend to make this a lot when she's over for dinner. We just love it.

Note: If you don't have ricotta available to you, you can substitute 2 cups cottage cheese instead. It's not quite the same, but it's still good.

★★★★★ 1 vote


lasagna noodles, uncooked


3 Tbsp
olive oil
8 oz
mushrooms, fresh and coarsely chopped
1 medium
green bell pepper, chopped
1 medium
onion, chopped
1 tsp
garlic, chopped
1/4 c
parsley, fresh
28 oz
tomatoes, canned whole
12 oz
tomato paste
bay leaves
2 tsp
1 tsp
basil, dried
1 tsp
oregano, dried


1/4 c
parmesan, grated
15 oz
ricotta cheese
1/4 tsp
3 c
mozzarella cheese, shredded
1/4 c
parmesan, finely grated


1Cook lasagna noodles according to package directions. Drain.
2Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
3Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
4Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
5Heat oven to 350N0F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake for 30 to 35 minutes or until bubbly and heated through. Let stand 10 minutes.
6MAKE AHEAD DIRECTIONS: prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350N0F. Uncover; bake for 40 to 50 minutes or until lasagna is heated through.

About this Recipe

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