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Vegetable Lasagna Recipe

User Rating 5 Star Rating (7 Reviews)


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This vegetable lasagna is layered with a seasoned mixture of ricotta, mozzarella cheese, and a simple Parmesan cheese  sauce. Vegetables include carrots, mushrooms, zucchini, and broccoli.


  • Alfredo Sauce
  • 8 ounces butter
  • 1 1/2 cup whipping cream
  • freshly ground white pepper
  • 1 1/2 cups fresh grated Parmesan cheese
  • .
  • 18 slices mozzarella cheese
  • .
  • Ricotta Mixture:
  • 2 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup shredded mozzarella
  • 2 tablespoons sliced green onions
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 each teaspoon dried leaf basil and oregano
  • 1 1/2 cups prepared Alfredo sauce
  • .
  • Vegetables
  • 2 cups chopped carrots
  • 4 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 2 cups chopped or sliced red bell peppers
  • 1 cup chopped or sliced green bell pepper
  • 2 cups sliced zucchini
  • 4 cups broccoli florets
  • lasagna strips


Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.

Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.

Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.

In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.

Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.

See Also

Perfect Spinach Lasagna

Easy Eggplant Lasagna

User Reviews

Reviews for this section have been closed.

 5 out of 5
Outstanding, Member Dldjr

Great recipe. I am the only vegetarian in the family, but everyone loved it. Even the child that typically stays away from vegetables. I substituted rice lasagna noodles for a gluten free version. Turned out great!

5 out of 6 people found this helpful.

See all 7 reviews

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