Vegetable Lasagna
This vegetable lasagna recipe has layers of vegetables in tomato sauce with a creamy layer of Ricotta in the middle. In this lasagna recipe you can mix fresh and frozen vegetables using any combination of zucchini, fennel, eggplant, broccoli, bell pepper, onion, carrot and celery. Just avoid the so-called “Italian blends” in the frozen food aisle since they are typically tasteless and tough. And for great flavor impact be sure to pick up a wedge of Parmigiano Reggiano® cheese. It’s depth of flavor will enhance the delicately flavored vegetables and make this lasagna recipe sing.
Servings Prep Time
6people 40minutes
Cook Time
Servings Prep Time
6people 40minutes
Cook Time
  1. One day before you want to serve the lasagna, line a sieve with cheesecloth, set it over a bowl, empty the Ricotta into the sieve and drain overnight in the refrigerator.
  2. When ready to assemble and bake the lasagna, preheat the oven to 375° F. Chop the vegetables into ½-inch chunks.
  3. Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds (if using) until the vegetables are soft, about 10 to 20 minutes. Add more olive oil if the vegetables seem to be drying out. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside. You should have 4 to 6 cups of vegetables.
  4. On the bottom of a 13 x 9 x 3-inch baking dish, spread 1 cup of tomato sauce. Cover with a layer of lasagna sheets, leaving ½-inch gap between the sides of the dish and the sheets.
  5. Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.
  6. Beat the eggs in a bowl, season with pepper and salt, and stir in the Ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagna sheets.
  7. Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the Mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagna sheets.
  8. Stir together the last of the tomato sauce and the heavy cream. Pour over the top layer of lasagna sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.
  9. As in any lasagna recipe, you can make the sauce and vegetables in advance and use no-boil lasagna noodles to speed up the preparation. And you can use store-bought marinara sauce for this vegetable lasagna if you have no time to make our Simple Tomato Sauce. The directions are easy for making the vegetables for this vegetable lasagna, but you can also cook them for this easy lasagna recipe by tossing them with olive oil, spreading them on two baking sheets, and roasting them in the oven for 20 minutes. You can even cook them up to two days before assembling this lasagna recipe, which will surely become a reliable favorite.
Recipe Notes
Nutrition Facts
Vegetable Lasagna
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.