Rating: 4.5 stars 4.6
1007 Ratings
  • 5 star values: 745
  • 4 star values: 210
  • 3 star values: 43
  • 2 star values: 8
  • 1 star values: 1

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.

Recipe Summary

25 mins
1 hr
15 mins
1 hr 40 mins
1 9x13-inch lasagna


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

  • 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.

  • While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • 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.

  • Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

Nutrition Facts

463 calories; protein 23.2g; carbohydrates 49.6g; fat 19.5g; cholesterol 76.9mg; sodium 843.2mg. Full Nutrition