Vegetarian Lasagna

So my Sunday cooking continues with making a pan of veggie lasagna for some lunches this week. I am going to share it with one of my vegetarian friends at school. This is a pretty versatile recipe. You could substitute any veggies you like in this. I made an easy mushroom marinara sauce, but you could easily use an delicious jarred sauce. I also used no boil lasagna noodles, but you could used dried ones. This is a simple healthy meal that you can feel good about eating!

Vegetarian Lasagna


1 chopped onion
3 cloves garlic, smashed and chopped
2 tablespoons of tomato paste
1 container of mushrooms, sliced
1 eggplant, sliced
1 zucchini, sliced
2 cups of red wine
1 can of tomato sauce
1 can of crushed or diced tomatoes
fresh or dried herbs- rosemary, basil, marjoram, thyme, oregano
salt, pepper, and crushed red pepper (adds a nice spice) to taste
3 handfuls of spinach
1 small container of ricotta
Mozzarella- sliced or shredded
1 container of no boil lasagna noodles (I didn’t use all of them)


Preheat oven to 350

In a large pan, sweat your onions and garlic in a couple of tablespoons of olive oil for about 8 minutes on med. heat. Add 2 tablespoons of tomato paste. Cook together for about 3-5 minutes. Add all your sliced veggies. Add your herbs. Cook between 30 minutes- an hour. Add the spinach at the end. Take off the heat and cool for a bit. If you are in a time crunch, you can use your favorite jarred pasta sauce.

Take a well oiled corningware type of pan. Put a little sauce on the bottom and a layer of veggies. Layer some ricotta and mozzarella then a layer of pasta. Continue laying until you have the last layer of cheese on the top- about 3 layers or so.

Cover with aluminum foil. Cook for 45 minutes. Take off the foil and turn the oven to broil. Cook until cheese is browned.

Can’t wait to eat this for my lunch next week!


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