Recipes Vegetarian Lasagna

As a strict vegetarian with very little time on her hands, I am always on the lookout for quick and easy low-fat vegetarian recipes. I adapted this easy, healthy lasagna recipe from a recipe I found in a coupon booklet. I like it particularly, because it removes the time-consuming step of boiling the lasagna noodles.

You can use any vegetables you like for this recipe. However, I like frozen spinach and raw garlic the best. Other ideas include sliced eggplant, zucchini and summer squash. I have even made it with corn, carrots, peas and green beans in a pinch when I didn’t have my favorite vegetables on hand. The recipe is very flexible, so go ahead and take any liberties you like with the vegetable layer. I also like serving extra non-starchy vegetables with the meal. I’ve also found that the Wal-Mart ricotta cheese is dramatically less expensive than other brands, and is well worth the trip. This recipe makes great left overs. I eat a hot lunch every day because of all the leftover vegetarian lasagna I end up with every Wednesday night.

No-Boil Whole Wheat Vegetarian Lasagna

8 ounces uncooked whole wheat lasagna (Ronzoni Healthy Harvest is a good brand)
1 15 ounce container part-skim ricotta cheese
2 eggs
2 26 ounce jars pasta sauce
1 pound or more fresh or frozen vegetables
1 cup mozzarella cheese

Preheat the oven to 350 degrees Fahrenheit. Combine the ricotta cheese with the eggs in a separate bowl. Layer some pasta sauce on the bottom of your pan. I use Wal-Mart brand mushroom and green pepper sauce, since I have found this to be the best value. Then layer half of the noodles (about a quarter of the package of lasagna noodles), then layer with half of the ricotta cheese mixture. Place your vegetables in a layer on top of this, then layer with more pasta sauce. Repeat the layering, placing the next layer of lasagna noodles, ricotta mixture, vegetables and pasta sauce. Top with the cup of mozzarella.

Then cover the pan with aluminum foil. Bake for one hour, covered. Then remove the aluminum foil, and bake uncovered for fifteen minutes longer at 350 degrees. Allow the recipe to cool for fifteen minutes before serving.


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