Hearty Vegetable Lasagna Recipe

Finally! A veggie lasagna I like. I added thawed and drained frozen spinach to the ricotta mixture (what is lasagna without spinach?), and I also followed other suggestions and added about 3/4 cup each of finally chopped carrot, broccoli, and zucchini. It was great. This recipe has become my mainstay for veggie lasagna. Thanks!

My family enjoyed this meal! I felt I needed to make sure that this recipe was flavorful so I made the following changes. I added thawed chopped spinach and garlic salt to the ricotta cheese mixture. I used a basil garlic pasta sauce and added a little balsamic vinegar, garlic salt and oregano. I also used a lot more parmesan cheese than it called for. I loved knowing we were eating a super healthy meal that tastes so good.

Amazing base recipe!!! Read all the reviews! I used 8 oz sliced mushrooms and added 1/2 medium squash, 1/2 medium zucchini, 1 bag spinach, skipped green pepper. Used 1 jar flavored sauce, added one can of sauce and doubled basil. Only used 12 noodles total. Boil closer to 8 minutes. Used one last light layer of sauce before mozzarella topping. Delicious!!!!!

Just made this last night, read many reviews and then made some changes. It was a hit, 6 people thought it was awesome. In the past, I've learned to pre-saute my veggies so I dont end up with watery runny lasagna. a bit of prep time, but worth it! to the sauce I added 4 minced, cooked garlic cloves, add'l herbs, 1 lb chopped sautéed mushrooms. also, chopped and sautéed lg onion and lg green pepper and put that in sauce. separately I sautéed a lg container of spinach and set it aside, and sauted a green and yellow zucchini, thinly sliced, and set aside. to the cheese mixture I added some fresh grated pecorino-romano cheese and mixed all. the layering doesn't matter so much but I did sauce, noodles, cheese mix, vegetable layer, sauce, noodles, cheese, bit more sauce and the final topping of mozzarella. 350 oven covered for 30 min, then uncovered for 20-25. no runny veggie lasagna. thanks for the base recipe.

A great basic recipe that you can easily modify. I used orange and yellow pepper cause that is what I had on hand, and added zucchini to the mushrooms. Used minced garlic from a jar and italian seasoning instead basil (there was basil in the sauce). I added a bit of salt, pepper, and onion powder (we like onions) to the sauce. I also added sauted spinach to the ricotta mixture. Oh, almost forgot, I only used 6 pieces of lasagna noodles instead of 12. It was just too much for two layers. All the additions made it yummier than we expected. I will be trying this again.

I served this as the main entree to my family for Christmas Eve dinner, and it was a HUGE hit! We have vegetarians and carnivores, and everyone loved it. As suggested by other reviewers, I added 1 16 oz bag of thawed and drained frozen spinach, and a hodge podge of other veggies (2 medium carrots chopped, broccoli tops chopped, 1 red bell pepper chopped, 8 oz of mushrooms chopped, 2 zucchini chopped). I omitted the egg to the cheese mixture, and it was fine. I added 30 oz of pasta sauce, which seemed to be just right (not dry but not soupy at all). I was flummoxed as to why I have lots of cooked but unused lasagna noodles remaining unused, as I generously used noodles to fill a 9X13 pan. All in all, this was a home run and one that will be seen in the post season many times! Thank you for sharing your recipe, Sue!

I made a few alterations but used this as the general guide. I took a few ideas from other posters and this is what I changed. For the sauce: no bell pepper and no mushrooms, instead I used broccoli, zucchini and carrots (3/4 c each) . I also added 1/4c red wine and an extra tsp basil and parsley, and 1/4- 1/2 tsp salt (to make up for the extra veggies). I only use 1 and a half jars of sauce so it is a little thicker. I had used summer squash in the sauce but it was better without it in case you were thinking of trying summer squash. For the ricotta mixture: I added spinach (I use thawed frozen spinach), 1 TB dried parsley and I mixed the 1/2C Parm in with the ricotta. Also, I use whole wheat noodles and only 9 noodles per batch and there isn't any cheese/sauce left over so I don't know how/if people use more than 9 lasagna noodles. People have RAVED about this lasagna and it is even better the 2nd-3rd days, after the flavors have really blended. HIGHLY RECOMMEND!!!!

I will likely never add meat to my lasagna ever again this was so good. I did make some slight changes. I added spinach and the vegetable medley to the ricotta mixture and instead of going the traditional route I laid out the noodles and added the mixture and then rolled them up placed them in rows of 3 smothered them with sauce and sprinkled them with cheese then baked

I did make a couple changes. I added ground beef to the sauce, half a cup of water and only used 1 jar. I chopped fresh spinach and added it to the ricotta cheese mixture. I also used ready to bake lasagna noodles. My family absolutely loved this meal!

This is a family favorite. I made mine using no-boil lasagna noodles. I didn't even need to simmer the sauce and vegetables before assembling the lasagna. It was super easy and turned out perfectly.

Our favourite! We’ve tried with various veggies: carrots, eggplant, zucchini, mushrooms, celery, peppers, garlic, onion, spinach, cauliflower, sweet potatoes, chives etc. Whatever veggie found in the fridge! I use the smallest blade of my Vidalia veggie cutter for even al dente cooking. I use crushed tomatoes with a teaspoon of sugar to balance acidity instead of pasta sauce. Yummy!

Everyone enjoyed it.

Loved the recipe. I used squash and zucchini instead of bell peppers. I followed the rest of the recipe, and it was a success!

We loved it! My husband said it’s the best lasagna he’s ever had which is saying a lot bc he’s super picky. This is a real keeper for sure. Next time I will add spinach.

Just perfect for any occasion.

I substituted cottage cheese for ricotta because I had in hand. I added a layer of shredded zucchini to up the vegetables. It was wonderful. I will make again.

I made it with spinach instead of bell peppers. This is my go-to lasagna recipe, now.

I added spinach to the ricotta mixture. (frozen and squeezed out). Next time I will use more sauce on the layers. I had a lot left over that I put on top. I also used the co-cook lasagna noodles.

I made this for Christmas because everyone could eat it (including vegetarian relatives). I thought it turned out well but had too many noodles and too much sauce. I used a 16 oz package of noodles like the recipe said, but I think about 1/3 should have been left out. I also only used 1 1/2 jars of sauce because 2 jars seemed like too much. To the sauce, I added some frozen zucchini and fresh grated carrot in addition to the fresh peppers, mushrooms and onions. I also added a little seasoned salt and a sprinkle of dried parsley in addition to the garlic and basil. To the ricotta mix, I added a bag of frozen spinach (rinsed in a colander first and pressed to get all the extra water out). I thought the flavor was great. My only criticism is the amount of noodles and sauce. If both of those are reduced a little, this lasagna recipe is worth making!

This recipe is really good and quite easy to make! I do feel like you could add more veggies though. Carrots, zucchini, spinach, all would be nice additions to the mushrooms, onions, and peppers. We really enjoyed this recipe and with a few adjustments (more veggies, a pinch of salt and a little nutmeg to the ricotta mixture), I could see this ending up on our regular menu! It's a great way to do Meatless Monday for sure!