Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

In my younger days, many of my roommates were vegetarians. One night when it was my turn to cook - I developed this meat-free lasagna recipe. I'm not a vegetarian, but I really liked it! I hope you do too.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Undercook lasagna noodles in salted water - should still be slightly rubbery. Cool. Set aside.
  3. In 2 Tablespoons olive oil, saute finely chopped onion, green bell pepper, mushrooms, minced garlic and ground black pepper until tender.
  4. Add all but 1 cup tomato sauce to this mixture and heat slightly. Set aside.
  5. In separate bowl, combine ricotta cheese, cottage cheese, eggs, chopped spinach and chopped parsley. Set aside.
  6. Thinly slice mozzarella cheese. Set aside.
  7. Butter oblong baking dish that will accommodate the length of noodles. (I prefer glass.).
  8. Start at the bottom of pan with a layer of noodles (A); next a layer of sauce (B); next the cheeses/eggs/spinach mixture (C); next mozzarella slices (D). Continue to arrange in layers A-B-C-D-A-B-C-D-A until all ingredients are used up. Top layer should be a layer of noodles.
  9. Pour the last 1 cup of tomato sauce over the top.
  10. Sprinkle the 1/2 cup of fresh grated parmesan cheese over the sauce. And sprinkle the 1/2 tsp of Mrs Dash seasoning over the cheese.
  11. Cover the baking dish with aluminum foil and BAKE at 350 degrees for 40 minutes.
  12. Remove the foil and bake uncovered for another 15 minutes.
  13. Remove from oven and let lasagna "set" for 10 minutes before cutting or serving.

Reviews

(1)
Most Helpful

An extremely tasty lasagna! I like the addition of the parsley to the cheese mix. I added olives (because all vegetarian lasagna should have olives), but other than that I followed the recipe to the letter. I found it to be a little on the soupy side. I would suggest a little less tomato sauce.

Grendel75 July 18, 2009

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