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Vegetable Lasagna
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5 from 1 vote

Vegetable Lasagna

Vegetable Lasagna is all veggie, all the time!
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: vegetable lasagne
Servings: 8 -12 servings
Calories: 544kcal
Author: Karrie


  • 12 lasagna noodles boiled and drained
  • 1/4 cup basil pesto sauce
  • 8 oz mozzarella cheese

Marinara sauce layer

  • 45 oz tomato sauce 3 15 oz cans
  • 1 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1 tsp sugar
  • 1-2 tsp black pepper
  • 1/2 tsp salt optional depending on sodium content of tomato sauce and your taste
  • cup Any sauteed veggies (I used 1 small sliced yellow squash 1 mushrooms, and 1 cup diced tomatoes)
  • 2 cups sauteed spinach drained & chopped

Ricotta layer

  • 15 oz Ricotta or Cottage Cheese
  • 1 cup grated Parmesan cheese
  • 2 tbsp dried parsley

Bread Crumb Topping

  • 2 Tbsp melted butter
  • 1 Tbsp Parmesan cheese
  • 1 Tbsp dried parsley
  • 1 cup dried bread crumbs


  • Follow directions on pasta box to boil 12 lasagna noodles. Drain and let noodles sit in a cool water bath until ready to begin layering.

Marinara sauce layer

  • Add all ingredients to a large saucepan. Heat over medium heat until it starts to simmer. Reduce heat and simmer for 10 minutes. Add salt and paper to taste.

Ricotta layer

  • Combine all ingredients in a medium bowl, mixing until incorporated.

Bread Crumb Topping

  • Combine all ingredients in a small bowl, mixing with a fork or your fingers until incorporated.
  • Preheat oven to 350 degrees F.
  • Using a 9x13 pan, start your layering. Begin by spreading about 1/2 cup of marinara sauce on bottom of pan. Add a layer of 3 noodles, laid side by side. Then, add 1/2 of remaining marinara sauce. Sprinkle on 1/3 mozzarella cheese, then dot 1/3 of ricotta layer all over. Layer 3 more noodles, and brush all the pesto on top of them. Sprinkle on another 1/3 mozzarella, and repeat dotting 1/3 ricotta. Layer 3 more noodles, the remaining marinara, mozzarella, and ricotta dots. Layer on the last 3 noodles, and top it all off with the bread crumb topping.
  • Cover lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the cheese is brown and bubbling and beautiful.


Serving: 275g | Calories: 544kcal | Carbohydrates: 54g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1612mg | Potassium: 809mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2185IU | Vitamin C: 14mg | Calcium: 494mg | Iron: 4.1mg