Convenient Vegetarian Lasagna

  • Recipe By
  • Published Jul 14th
  • Ready In1h 45m
  • Servings12
  • Calories581
This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.

Convenient Vegetarian Lasagna Ingredients

The following are the ingredients needed to make delicious Convenient Vegetarian Lasagna for 12 servings:

  • 2 (12 ounce) packages lasagna noodles
  • 2 pounds ricotta cheese
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 1/3 cup chopped fresh parsley
  • 2 teaspoons dried basil
  • ground black pepper to taste
  • 1/2 cup olive oil
  • 1 1/2 cups chopped onion
  • 1 cup sliced carrots
  • 1 1/4 cups chopped green bell pepper
  • 1 (16 ounce) package chopped frozen broccoli, thawed and drained
  • 3 cups chunky-style spaghetti sauce
  • 2 cups shredded mozzarella cheese, divided

Convenient Vegetarian Lasagna Cooking Instructions

  • Prep30m
  • Cook1h
  • Ready In1h 45m

To cook Convenient Vegetarian Lasagna, you need about 30 minutes of preparation time. The time needed to cook this Convenient Vegetarian Lasagna is about 1 hour , and you can serve your Convenient Vegetarian Lasagna within 1 hour 45 minutes . The following are the steps to cook Convenient Vegetarian Lasagna easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. 2 In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
  3. 3 Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
  6. 6 Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 581 calories; 28.9 grams of fat; 55.3 grams of carbohydrates; 27.4 grams of protein; 121 milligrams of cholesterol; 605 milligrams of sodium.

  1. Jan 26th 2011

    Wonderful lasagna that helps us eat our vegetables! My teen son stated how good this lasagna was, he thought something was different than our normal lasagna, (no meat!), but he really like ...

  2. Sep 26th 2010

    I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice ...

  3. Feb 17th 2008

    Delicious! My husband and I absolutely love this recipe! I used lots of vegetables including carrots, broccoli, zucchini, mushrooms, red and green peppers, and onions. I lightly coated th ...

  4. Nov 19th 2006

    The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Al ...

  5. Nov 5th 2006

    Very good recipe. Everyone liked it. I added minced garlic and zucchini to the veggies. I do have to say that you do not need nearly as many lasagna noodles as the recipe calls for, though.

  6. Sep 21st 2006

    This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/ve ...

  7. Jun 3rd 2006

    Good recipe. I used the entire bag of broccoli for the 6 servings size and it turned out okay.Next time I will make sure that the lasagna edges have sauce on them so they won't get hard.

  8. Nov 21st 2005

    I love this recipe. I would recommend using only one package (16 oz) of lasagna noodles. I also used fat free ricotta and fat free mozzarella and did not worry about using the exact amount o ...

  9. Nov 27th 2000

    Very easy to make and a healthy mix, but a bit bland. I'd recommend adding garlic and some oregano.