Tasty Tuesday – Vegetarian Lasagna

This is a recipe that I’ve modified over time from various sources. At first, I thought I’d dispense with the bell peppers as I’m not a big fan of them, but in this dish I find them very yummy.

Vegetarian Lasagna

  • Servings: 8-10
  • Difficulty: easy
  • Print


3 Tablespoons olive oil
12 ounces baby spinach
2 red peppers, thinly sliced
2 yellow peppers, thinly sliced
1 yellow onion, sliced
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups Ricotta cheese
1 cup Parmesan cheese, grated
3 cloves garlic, minced
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 egg
1 box lasagna noodles – “no boil” noodles work wonderfully!
1 ball Mozzarella, thinly sliced
1 jar Marinara sauce
1/4 cup flat leaf parsley, chopped – optional


  • In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes. Add red and yellow peppers. Cook until soft, about 10 minutes.
  • Add spinach and season with 1/2 teaspoon each of salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
  • In another bowl, mix together Ricotta cheese, Parmesan cheese, egg, garlic, oregano, basil, and remaining salt and pepper.
  • To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and a layer of the cheese mixture. Add a layer of vegetables. Finally, add a layer of mozzarella slices. Repeat until you have used all of the ingredients. If desired, top with chopped parsley.

Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Allow to rest for 20 minutes before serving.

Vegetarian Lasagna, All Rights Reserved
Vegetarian Lasagna, All Rights Reserved

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Julia Child


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