Easy Vegetable Lasagna Recipe

Here’s an easy vegetable lasagna recipe for those of you who are trying to go meatless for some meals!

What you will need:

1 teaspoon olive oil

3/4 cup sliced mushrooms (I used mushrooms from a jar to save time)

1 cup chopped zucchini

1/2 cup of sliced carrot

1/2 tablespoon of onion powder

1 jar of tomato and basil pasta sauce (24-26 oz)

2 tablespoons pesto (store-bought or homemade)

1 carton part-skim ricotta cheese (15 oz)

Cooking spray

6 cooked lasagna noodles, cut in half

1 cup part-skim mozzarella cheese

Salt and pepper to taste


1. Preheat oven to 350 degrees F.  Chop vegetables and measure.

*Time saving tip: buy carrots already chopped.

2. Put olive oil in pan and add vegetables and onion powder.  Cook on medium heat for about 5-7 minutes. 

3. Add pasta sauce and simmer for about 10-12 minutes. While this is simmering, do steps 4 and 5.

4. Combine pesto and ricotta cheese in a bowl.

5. Cook lasagna noodles and spray the bottom of an 8×8 pan.

6. After sauce mixture has simmered, pour 1/2 of mixture in bottom of pan and add one layer of noodle halves.

7. Next, top with about 1/2 of remaining tomato mixture and 1/2 of ricotta/pesto mixture.

6. Repeat layers and end with pasta sauce mixture. Then top with mozzarella cheese.

7. Cover with foil and cook for 30 min on 350 degrees F.  Remove foil and cook for 15 more minutes.

8. Enjoy your healthy meatless, filling, easy vegetable lasagna recipe at the kitchen table! Pair with a mixed green salad!

**Time saving tip: this can be assembled ahead of time and refrigerated for a day or two before cooking!

(We ate this for dinner tonight and will have some left over to eat for lunch tomorrow — very tasty!)








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