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Vegetarian Lasagna

This is a show-stopping, one-dish vegetarian meal than nonetheless comes together without any special ingredients or equipment. Fat-free ricotta and skim mozzarella—choose vegetarian versions—keep this casserole light, while basil and garlic enhance plain tomato sauce to produce a classic Italian taste.

Serves 8
Ready in 80 mins
Prep time 30 mins
Cooking time 50 mins
340 calories per serving


> 8 lasagna noodles
> 10 oz package frozen chopped broccoli or spinach
> 15 oz can no-added-salt tomato sauce
> 14 1/2 oz can diced tomatoes
> 1 cup chopped celery
> 1 cup chopped onion
> 1 cup chopped green or red sweet pepper
> 1 1/2 tsp dried basil or oregano, crushed
> 2 bay leaves
> 1 clove garlic, minced
> 1 egg, beaten
> 2 cups fat-free ricotta cheese
> 1/4 cup grated Parmesan cheese
> 1/4 tsp black pepper
> 1 cup shredded part-skim mozzarella cheese ( 4 oz.)


Cook noodles and broccoli separately according to package directions; drain well. Set aside.
For sauce: in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet peppers, basil, bay leaves and garlic. Bring to boil; reduce heat. Simmer, uncovered, for 20-25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
Stir egg, ricotta cheese, Parmesan cheese and black pepper together in a bowl. Stir in broccoli. Spread about 1/3 cup of the sauce in a 19x9x2 inch baking dish (3-quart glass casserole baking dish). Top with half of the noodles, half of the filling and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in 350°F oven for 25 minutes. Sprinkle with mozzarella cheese. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving.

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