Hearty Vegetable Lasagna


100 min

Hearty Vegetable Lasagna

Hearty Vegetable Lasagna Photo 1




100 min


12 persons




4.00 rating-star (1)


Author: Victoria Bailey
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it! Hope you all enjoy it as much as we do.


  • (16 ounce) package lasagna noodles : 1 pack
  • vegetable oil : 2 Tbsp
  • fresh mushrooms, sliced : 1 pound
  • chopped green bell pepper : 0.75 cup
  • chopped onion : 0.75 cup
  • garlic, minced : 3 clove
  • (26 ounce) jars pasta sauce : 2 jars
  • dried basil : 1 tsp
  • (15 ounce) container part-skim ricotta cheese : 1 container
  • shredded mozzarella cheese, divided : 4 cups
  • eggs : 2 piece
  • grated Parmesan cheese : 0.5 cup

Metric Conversion

Stages of cooking

  1. Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
  3. While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
  4. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  5. Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
  6. Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving. *Sherri*
    Hearty Vegetable Lasagna Photo 7

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