Vegetable Lasagne

Vegetable Lasagne


771 people made this

About this recipe: This hearty, vegetable lasagne is the only lasagne my husband will eat. We love it!!! Hope you all enjoy as much as we do.


Serves: 12 

  • 500g lasagne sheets
  • 450g fresh mushrooms, sliced
  • 100g chopped green pepper
  • 125g chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 (350g) jars pasta sauce
  • 1 teaspoon dried basil
  • 425g ricotta cheese
  • 450g grated mozzarella cheese
  • 2 eggs
  • 50g grated Parmesan cheese

Prep:25min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr40min 

  1. Cook the lasagne sheets in a large pot of salted boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion and garlic in oil. Stir in pasta sauce and basil; bring to the boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 1/2 of the mozzarella cheese and eggs.
  4. Preheat oven to 180 C / Gas 4. Spread 250ml tomato sauce into the bottom of a greased 22x33cm baking dish. Layer 1/2 each, lasagne sheets, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 1/2 of mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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Reviews (4)


Used different ingredients. I also added some cooked pui lentils when making this the second time. I liked it a lot! - 16 Aug 2009


Thank you so much for this recipe, it was just what I was looking for. - 16 Aug 2009


This went down a real treat with my veggie husband. I used Feta cheese instead of Riccota as the supermarket didn't have any in stock. Still turned out beautiful. I think this will be part of my regular meals for dinner in future. - 06 Feb 2013

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