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Vegetable Lasagna Recipe

by on May 16, 2013 · 113 comments


Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites. As much as we love meaty lasagna, when we both had a slice of this veggie version, we really didn’t miss the meat. We wanted seconds and if we could fit them, thirds.

Vegetable Lasagna Recipe

The lasagna doesn’t require too much time, either. While water boils and noodles cook, you can get through making most of the vegetable sauce. Then, all you do is finish the sauce, assemble and bake for 30 minutes or so.

Bonus – We actually found this vegetable lasagna is better the next day – score for make-ahead meals.

An Adaptable Vegetable Lasagna Recipe

The recipe is adaptable — you can choose to add your favorite vegetables. We kept things simple with onion, zucchini, yellow squash and a jar of roasted red peppers. Try adding chopped mushrooms, olives, spinach or carrots. Just keep the proportions similar — 8 to 10 cups of chopped vegetables should do it.

Vegetable Lasagna Recipe

We bet you can come up with some pretty amazing vegetable combinations!

Recipe Star — Roasted Red Peppers

One thing —  if you do adapt, we highly recommend keeping the roasted red peppers. The red peppers add so much flavor. When we first made this, we omitted them. Then, on a second go-round  we added a whole jar.

Vegetable Lasagna Recipe

Wow, what a difference they made – roasted red peppers add some sweet, some smokiness and depth of flavor.

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4.8 from 26 reviews
Vegetable Lasagna Recipe
 
Prep time
Cook time
Total time
 
Why we love this recipe. We love lasagna and this one is no different. With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat.

What you need to know. Add your favorite vegetables to this -- mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them -- you want them to be tender, not mushy.

Equipment you’ll need. A chef’s knife, 13-inch by 9-inch baking dish, large pot, large frying pan with sides, small bowl, spoon, measuring cups and spoons and aluminum foil.
Created By:
Yield: 8
You Will Need
  • 14 lasagna noodles (2 extra for filling in holes)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup (140 grams) chopped onion (1/2 large onion)
  • 3 garlic cloves , minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
  • 1 (28 ounce) can crushed tomatoes
  • Generous handful fresh basil leaves, chopped
  • One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
  • 2 large eggs
  • 2 ounces (57 grams) parmesan cheese , grated (1 cup)
  • 8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
  • Salt and freshly ground black pepper to taste
Directions
Heat Oven and Prepare Baking Dish
  1. Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
Cook Noodles
  1. Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
Prepare Vegetables (This is done while pasta cooks)
  1. Heat olive oil in a large frying pan with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened but still with some crunch and edges just start to brown; 5 to 8 minutes.Vegetable-Lasagna-Step-1
  2. Next, add roasted red peppers and crushed tomatoes. Stir then bring to a low simmer. Simmer until liquid has thickened and reduced by half; 5 to 8 minutes. Add basil then season to taste with additional salt and pepper.Vegetable-Lasagna-Step-2
Prepare Cheese Filling
  1. Add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined.
Assemble Lasagna
  1. Spoon just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
  2. Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables.
  3. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.Vegetable-Lasagna-Step-3
Bake Lasagna
  1. Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes.Vegetable-Lasagna-Step-4
  2. Let rest at least 15 minutes before serving.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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113 Comments

1 Jeannette July 6, 2013 at 7:15 pm

GREAT!! I made it alongside a Meat lasagna for a luncheon I was hosting, and it got RAVES from my guests. I shared your blog with them.

Thanks for a great recipe.

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2 KB July 9, 2013 at 11:07 am

Excellent recipe! My uncle gave me a some yellow squash from his garden so I used 4 yellow squash instead of 2 squash and 2 zucchini. I also added 6 diced baby portabella mushrooms and when it came time to add the basil, I also added 2 cups of chopped fresh spinach and it was seriously the best lasagna I have ever had!!!

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3 lily January 15, 2014 at 7:03 am

this dish is so good

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4 Lauren August 10, 2013 at 1:13 am

Very nice lasagna overall. Made this for dinner with friends and everyone really enjoyed it. A tip I learned, since my lasagna often turns out runny, is that it is never necessary to cook the noodles. I made sure to cook it 30 min covered, 45 min uncovered, and it was not runny and the noodles were perfect (in hindsight, I probably would have done covered 45, uncovered 30). Thanks for posting this recipe – I had such a good time making it! The veggie variations seem endless, too.

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5 Joanne August 12, 2013 at 12:37 pm

Oh, yes… you could add any vegetable to this. (Eggplant would be awesome). Great tip for the noodles!

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6 Tessa January 30, 2014 at 12:07 pm

I have Cilaiax disease so I have never made lasagna, the noodles can be mushy, would this method work for gluten free noodles?

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7 Joanne January 30, 2014 at 12:22 pm

Hi Tessa, We have never tried gluten-free lasagna noodles. We suggest you give it a try. We have heard the Jovial noodles are a good option. Here’s a link: http://www.jovialfoods.com/products/brown-rice-pasta-gf.html

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8 Nicole February 18, 2014 at 11:02 am

I have used brown rice lasanga noodles before and it turned out great.

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9 Jackie August 12, 2013 at 3:00 pm

Hi

Can you use no-boil noodles in this recipe.

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10 Joanne August 12, 2013 at 3:17 pm

Yep, just follow the package directions.

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11 jen ward August 13, 2013 at 11:08 pm

Perfect. So good!!

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12 Laurie August 17, 2013 at 7:12 pm

Made it twice…delicious way to use fresh garden veggies…my new go-to recipe!

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13 Kelly Senyei | Just a Taste August 19, 2013 at 11:07 am

This looks fantastic! I love a good veggie lasagna and can’t wait to try this!

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14 Beverly Amicone August 21, 2013 at 10:14 am

Very tasty. Sauce was a little thick, but probably because I added ground beef to it (to please grandkids). Ricotta was too thin with 2 eggs. One would be plenty. I’d make this again using only vegetables. With or without roasted peppers, it would be wonderful. Great way for fussy eaters to get their vegetables. If you dice them small enough, kids will never know! Mine didn’t care for the flavor of the roasted peppers, although they didn’t know that’s what they were tasting. Next time I would use garden red & yellow peppers diced fine.

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15 Carrie August 29, 2013 at 7:42 pm

Delicious recipe! I love the flavor the roasted red peppers give it! I made a few modifications, but not many! I put baby portabella mushrooms in with the zucchini and squash. I also added spinach at the same time I added the basil (as was recommended by someone else in these comments). I used barilla no boiling required lasagna noodles (I always use these in every lasagna recipe and have never been disappointed). Overall, amazing recipe, thanks for sharing it!

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16 Robyn August 30, 2013 at 4:19 pm

This looks amazing! Is summer squash also known as yellow zucchini?

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17 Joanne August 31, 2013 at 4:24 pm

Both are a type of summer squash and both will work great.

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18 Stephanie September 1, 2013 at 7:44 pm

Wow! This was delicious! I followed the recipe almost exactly but at the last minute decided to add my hubby’s spicy venison breakfast sausage. Crazy good!

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19 Joanne September 7, 2013 at 2:43 pm

So glad you enjoyed it :) (Love the idea to add venison sausage)

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20 anna September 6, 2013 at 7:11 pm

Hi
Can this lasagne be frozen for use at a later date?
Thank you Anna

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21 Joanne September 7, 2013 at 2:34 pm

Yes, you can freeze it after baking and cooling or before baking. Before freezing, cover the top with plastic wrap or parchment paper then with foil.

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22 Daphne Moens November 28, 2013 at 2:20 pm

If I freeze it before baking does it need to thaw before putting it in the over?

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23 Joanne November 29, 2013 at 11:14 am

Not necessarily. You can bake from frozen, it will just take longer to cook though. (Maybe 30 minutes to 1 hour longer)

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24 Katie September 10, 2013 at 9:30 am

This was an incredible recipe!!! My husband doesn’t like vegetables, nor does he like large lasagna noodles, but he likes this recipe! In fact, I fed it to my sister-in-law and her husband, who can be a picky eater, and they both loved it as well!!!! I was impressed and plan on making this again…and again…and again…and again!

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25 Joanne September 16, 2013 at 11:36 am

Awesome! So glad you (and your family) enjoyed it :)

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26 Elizabeth September 10, 2013 at 8:17 pm

I just put it in the oven after 2 hrs of preparation (due to pain). I hope it turns out well! The only thing I forgot is to lightly oil the bottom of the pan. Also, I used plain FF Yogurt instead of cottage cheese, since I have a bad reaction to CC. I’m not sure if that was a good substitute, but I guess I should have just omitted it altogether. My husband does not use CC and his Lasagnas turn out great. (I am hoping all the pain is worth it!!!!!!!!!)

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27 Elizabeth September 10, 2013 at 8:21 pm

Oh yeah, I also did not have roasted red peppers, so I sauteed my garden red bell peppers with a little bit of green ones. (Note: I used my canned garden tomatoes and it did not reduce by half after 8 minutes, but I’m sure it’ll all be fine).

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28 Mark September 13, 2013 at 7:03 am

This recipe was so easy, and so good. Added broccoli and spinach also. The possibilities are endless. I’m a sauce fan, and my wife a vegetable fan, so everybody won with this one! The how-to video was a great touch, too. Outstanding website. It is now my go-to site for dinner ideas.

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29 Joanne September 16, 2013 at 11:27 am

So glad you enjoyed it Mark.

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30 sandro September 14, 2013 at 6:18 am

Gonna try it now, so can’t rate it yet.

But I just wanted to point out a little thing I read so often and is wrong: oil floats on water so it does not influence the sticking of the noodles. It does though prevent foam creation, this is why I always add it…

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31 Khadijah September 18, 2013 at 2:57 pm

Any nutrition info on this recipe? I plan to make. It today. Wondering if there is a slightly healthier version!

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32 Adam September 18, 2013 at 3:04 pm

At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at the following link. There, you can copy our recipe and paste it to get full nutritional info. Hope that helps! Here’s the link: http://caloriecount.about.com/cc/recipe_analysis.php

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33 Alex September 21, 2013 at 9:46 pm

Excellent! Just made it for the first time tonight. Very helpful instructions. I added some different veggies(mushrooms and shredded carrots). Came out great.

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34 Joanne September 22, 2013 at 10:20 am

So glad it worked for you :)

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35 Janis long September 22, 2013 at 11:35 am

I want to serve this lasagna to 15 people. What adjustments should I make to this recipe?

Look forward to hearing from you,
Janis

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36 Joanne September 23, 2013 at 10:22 am

Making two lasagnas should do it (so, double the recipe). Each generously serves 8.

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37 Cassie September 22, 2013 at 7:22 pm

Made this for dinner tonight and we all loved it. Didn’t miss the meat at all and even my fourteen year old son said it was a keeper. I shredded a pound of mozzarella, but everything else was as written. Delish!

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38 Joanne September 23, 2013 at 10:19 am

Thanks for coming back and sharing, Cassie. So glad you all enjoyed it :)

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39 Anita September 23, 2013 at 12:37 am

hi Joanne. may i omit the eggs as i wld like to make it for some vegan friends?

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40 Joanne September 23, 2013 at 10:18 am

Yep — by doing this, the cheese layer won’t stiffen as much. So you might find the lasagna is a little looser than normal. Otherwise, it will be great and taste the same.

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41 Liz September 30, 2013 at 12:55 am

i’m always trying to find the best vegetarian/vegan recipes out there and this was wonderful! absolutely delish and it turned it gorgeously yummy when it came out of the oven. thanks!!

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42 Teri October 1, 2013 at 1:45 pm

This is a wonderful recipe. I made it for a banquet with rice noodles for a healthy, gluten free, option for our guests. I used the no bake noodles and it came out great.
I would like to know the fat count in this. Guess I need to look at ingredient labels next time.

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43 Joanne October 2, 2013 at 9:58 am

Hi there — At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at the following link. There, you can copy our recipe and paste it to get full nutritional info. Hope that helps! Here’s the link: http://caloriecount.about.com/cc/recipe_analysis.php

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44 Jim Tarullo October 7, 2013 at 8:07 am

I have been making this same recipe for many years, being a chef most of my working career. Now at home retired my wife and i make it for company, your recipe is great, almost as good as mine.

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45 heather October 9, 2013 at 5:46 am

This recipe was fantastic – five stars! Thank you! I added frozen spinach and mushrooms. I used a jar of good spaghetti sauce instead of the crushed tomatoes. I also used the barilla no-cook noodles instead of the cooked ones. Your recipe used 1/2 the cheese that I usually use, and with the red peppers and other veggies replacing the meat, this recipe is much lighter and tastier than the usual lasagna.

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46 alison gustin October 10, 2013 at 10:33 am

I added spinach to the recipe it was fantastic. Thank you I’ve been looking for a good veggie lasagna

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47 Kathy October 15, 2013 at 2:28 pm

Loved this and making it for the second time tonite:)

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48 Jenn October 22, 2013 at 1:23 pm

Awesome Lasagna! The first veggie one I’ve ever made and would make it again. Do you have the calorie count for this recipe?

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49 Joanne October 22, 2013 at 3:13 pm

So glad you enjoyed it! At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at the following link. There, you can copy our recipe and paste it to get full nutritional info. Hope that helps! Here’s the link: http://caloriecount.about.com/cc/recipe_analysis.php

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50 rasme October 25, 2013 at 8:04 am

can we use feta cheese instead of ricotta and cottage cheese?please reply..

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51 Joanne October 30, 2013 at 10:01 am

You could try it. Ricotta or cottage cheese are creamier and turn into a layer. Feta would be delicious, just remember you will loose the extra creamy layer.

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52 Shirley November 4, 2013 at 7:31 pm

My husband and I made it. It was awesome! Will cook this again. I am making it for my mom and dad this weekend.

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53 Grace November 15, 2013 at 10:56 am

I haven’t tried it yet am having a luncheon and intend to make it ahead of time. How do you reheat this dish.

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54 Joanne November 18, 2013 at 11:12 am

Just place back into a warm oven (350F should do it) and heat until warmed through.

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55 Matt November 24, 2013 at 1:42 pm

I think I just found my Thanksgiving dinner. Thanks for the recipe!

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56 Sam November 26, 2013 at 11:42 am

I am planning on making this for my daughters 2nd birthday party and wondered if I could assemble everything and put in fridge the night before so I can pop it in the oven 24 hours later or will that result in a recipe fail? I want to minimize the time I spend in the kitchen the day of the party…

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57 Adam November 29, 2013 at 2:42 pm

You should be fine, Sam. The lasagna noodles might absorb more of the liquid in the lasagna overnight, but the end result should taste fine.

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58 Debra Leigh December 1, 2013 at 6:37 pm

Loved this recipe. I added both broccoli and cauliflower. I also added a bit of smoked paprika instead of the red pepper flakes. My family loved it! Five Stars!

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59 Danielle December 5, 2013 at 6:02 pm

Absolutely delicious!!! I made the lasagna once and made just the sauce a second time to put over angel hair pasta. So good!!!

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60 CJDaniel December 15, 2013 at 11:17 pm

I had to make Lasagna tonight for my students at school tomorrow. I was dreading it as I promised to make two lasagna’s, one for a single vegetarian. I was tired and started internet search. This recipe looked easy and tastee so I decided to go with one veggie lasagna. I ran to Trader Joe’s and got everything that I didn’t have already.
Very quick, very easy to make (I used no boil noodles (but I do soak them in hot water cuz I can’t stand them without that step). I added 8 ounces of chopped mushrooms to the sautee step. It adds a meatiness I like. I had enough filling to make a small one for us to eat tonight. It was delicious.

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61 Joanne December 16, 2013 at 12:31 pm

So glad it worked out for you Daniel!

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62 Erica December 21, 2013 at 4:01 pm

Hello. Do you think it would be okay to use whole wheat lasagna? If so is there a certain way to prepare whole grain lasagna to make it flavorful (less gritty)?

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63 Joanne December 30, 2013 at 12:28 pm

Yep, go ahead and just replace it for the regular lasagna. It should taste great.

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64 Justine January 8, 2014 at 3:00 am

I had a $25 vegetarian lasagne here in Sydney a few weeks ago and it was superb. I thought perhaps I’d try to make my own though I’ve never made lasagne before and presumed it wouldn’t turn out as tasty. But I found your recipe. Thought I’d stuffed it up halfway in the preparation – plus also added too many extra vegetables in what became the gradually shrinking space of my frypan – but it came out fabulous, I’m so impressed! And the taste!! It was practically restaurant-level. I also added mushrooms, broccoli, carrot and spinach to your list. Thanks for posting this. Enjoyed it! Look forward to seeing what other vegetarian meals you’ve listed.

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65 Kate January 13, 2014 at 11:21 am

You may like to know, Parmesan is NOT vegetarian as it contains calf rennet..

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66 Nic Peetz January 28, 2014 at 12:14 am

It was my first time making lasagna so I was super nervous that I was gonna mess it up… To my relief this recipe was very easy to follow.I threw in spinach to add some greens. It was DELICIOUS!!! We went back for 2nds & can’t wait for tomorrow’s left overs!!!

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67 Lin February 2, 2014 at 12:53 pm

If I am using fresh broccoli and cauliflower do I need to boil them before putting them into the pan with other vegetables?

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68 Joanne February 2, 2014 at 12:56 pm

Cook them with the squash or par-cook in simmering water before adding.

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69 Corey February 3, 2014 at 6:46 pm

I want to make this for my girlfriend. She is a vegetarian and and cant have gluten and has also had a horrible couple of weeks. what is a good side dish for this?

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70 Joanne February 4, 2014 at 11:01 am

The lasagna is pretty hearty so a nice salad on the side would be good.

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71 Ginny February 5, 2014 at 2:51 pm

Hi Joanne,
i am planning to attempt this receipe. Can I leave out the eggs from the ricotta cheese or is there a substitute for the eggs.

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72 Joanne February 26, 2014 at 12:36 pm

You could leave them out — they are there to bind the cheese a bit (so it stays as one layer). The lasagna should taste great without them, though!

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73 Sally February 5, 2014 at 2:58 pm

Can it be made ahead?

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74 Joanne February 26, 2014 at 12:35 pm

Yep — It even tastes great the next day. Just reheat until heated through.

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75 LaTina February 21, 2014 at 7:35 am

This was awesome! My husband loved it, and we didn’t even miss the meat! I will be making this again!

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76 mary March 5, 2014 at 7:02 pm

once assembled can i leave it out or should I keep it in fridge until ready to bake?

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77 Joanne March 17, 2014 at 4:58 pm

This depends on when you plan to bake it — we wouldn’t leave it out for more than half an hour.

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78 kat March 6, 2014 at 12:05 am

I made it last night for my family, and they loved it. I was shock my daughter ate it because, it is hard to get a three year old to eat her veggies but, she fell for it and ate it all. I am so happy , thank you so much for this recipe. I save my night with the family.

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79 Joanne March 17, 2014 at 4:55 pm

Nice! So happy you and your 3 year old loved it :)

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80 Marisa March 7, 2014 at 8:08 am

Will this work just as we’ll with low fat ricotta?

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81 Joanne March 17, 2014 at 4:41 pm

Yep, low-fat ricotta will work well.

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82 Diane March 29, 2014 at 11:54 am

Can you make this a day ahead and refrigerate until ready to bake?

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83 Adam March 29, 2014 at 12:46 pm

Yep, you certainly can. In fact, we think it tastes even better the next day.

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84 Bonnie March 30, 2014 at 12:50 am

This is a five star recipe My family really liked this. Made it twice and will be making it in about two weeks since my husband and I are going to visit my sister I want to surprise her for dinner that night we arrive. She knows I treating, but does not know what I am making. Thanks so much for a fab. disjh.

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85 Joanne April 3, 2014 at 10:55 am

How sweet! So glad you enjoyed the lasagna :)

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86 Lori March 30, 2014 at 2:26 pm

Loved this recipe! I added broccoli and a little extra red pepper flakes – but kept everything else the same. Soooo good!!!!

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87 Joanne April 3, 2014 at 10:53 am

Broccoli is a great addition. Glad you enjoyed it.

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88 Kari April 2, 2014 at 4:23 pm

I haven’t made this yet but I will be!

If I bake 2, should I bake them separately or can I bake them at the same time and temp?

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89 Joanne April 3, 2014 at 10:45 am

You should be fine baking them at the same time. You might want to rotate the pans in the oven a couple times, though.

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90 Heather April 14, 2014 at 8:20 pm

the veggie lasagna was absolutely delicious! Do you post the nutrition info? I will definitely try more recipes from you guys. Thanks!

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91 Joanne May 16, 2014 at 12:19 pm

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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92 Sarah W May 2, 2014 at 2:42 pm

Could you use meat as well as the veggies? What would be the best way to do that?

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93 Joanne May 16, 2014 at 12:03 pm

Sure, adding some meat to this would be great. You’ll want it to be cooked first though. (If you use ground meat or chicken, brown it in a pan and just add to the sauce).

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94 siobhan May 5, 2014 at 12:53 am

I want to add some cubed potato. My mother made an amazing vegie lasagna years ago that had potato in it. Unfortunately (for me) she ad-libs all of her cooking. She can take whatever is on hand and throw together delicious meals.this means that she never works off a recipe and she rarely makes anything the same twice. This is great for those whom she feeds but not so good for those who want to replicate her masterpieces lol

I asked her how to make it and she doesn’t even remember making it so I have decided to follow this recipe and add potato. My question is will the potato necessitate extra liquid (eg. More tomato)

I just harvested my very first zucchini today (im a novice gardender and a novice cook) so I’m eager to use it :) I will be harvesting my yellow squash soon so I anticipate using this recipe many times :)

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95 Joanne May 16, 2014 at 11:53 am

Hi there, we’d just throw in some cubed potato along with the other vegetables. You shouldn’t need extra tomato.

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96 Sandy May 9, 2014 at 12:13 am

can this recipe be frozen or do the vegetables water down when defrosted? we want to make a large quantity in advance for a party, so we just have to thaw it and reheat it.

Thanks – it looks awesome!

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97 Joanne May 16, 2014 at 11:46 am

We have frozen it before with success. Recently, we’ve been using no-boil noodles in our lasagna and find it works really well.

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98 Kim May 10, 2014 at 5:39 pm

Delicious, but I wondered how much calories from fat it will have… Based on 100g – 99kcal, and 12% of fat, not so much. I’ve typed in recipe on http://www.happyforks.com/analyzer and it calculated nutritional values, it’s super simple!

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99 Kristin May 13, 2014 at 8:37 am

I made this two evenings ago and it is delicious!!!! Like another reviewer did, I added about a cup of baby spinach to the sauté and I had to use dried basil since I couldn’t find fresh. Had some leftovers last night and it was just as yummy. This is definitely a repeat kind of recipe ~ thanks for sharing with us! :)

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100 Joanne May 16, 2014 at 11:36 am

You are welcome. So glad you enjoyed it.

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101 Rockinrus July 22, 2014 at 4:59 pm

I never had veggie lasagna before I researched a lot of recipes and yours looked the best and the veggies were the kind I liked so I watched your video and tried it my whole family loved it everyone who has tried it loved it I will keep making it thanks so much I give you 5 stars keep on rockin.

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102 malik July 23, 2014 at 8:55 am

Hi,
great recipe. It was very helpful. I made it with cottage cheese and it really came out beautifull.

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103 Amy July 23, 2014 at 9:28 am

I made this when we had another family over for dinner. Everyone–kids and adults– loved it. It was gone the next day–barely enough for one lunch left over.

The only thing I did different from the recipe was add 4-5 minced mushrooms, and accidentally mixed the Parmesan cheese into the ricotta/egg mixture like many recipes have you do. I used whole milk ingredients and used crushed tomatoes that did not contain citric acid (citric acid makes sauce sour-tasting).

Thank you!

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104 Kristine July 29, 2014 at 12:45 pm

Made this to get more veggies in our diet. My meat-lover husband absolutely loved it! Very easy to make, ingredients are simple and uncomplicated. Roasted red pepper added tons of good flavor. Saved half of it in the freezer. Will definitely make it again!

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105 Jasmine July 29, 2014 at 11:11 pm

This recipe is amazing! I have made it two times so far and intend on making it many more. I am the only vegetarian in my family but they all loved it anyway. I will consider adding mushrooms next time. Thanks for the awesome recipe!

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