Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Lasagna Loaf Recipe
    Lost? Site Map

    Vegetarian Lasagna Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    Nicole Brummett's Note:

    I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Break the noodles in half widthwise; set aside.
    2. 2
      In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
    3. 3
      Gradually stir in milk.
    4. 4
      Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
    5. 5
      In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping.
    6. 6
      Repeat layers 3 times.
    7. 7
      Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
    8. 8
      Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
    9. 9
      Let stand for 10 minutes before serving.
    10. 10
      Reheat remaining sauce; serve with lasagna.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on May 06, 2011


      The recipe itself is not bad. But making it in a loaf pan is a great idea. I'm usually cooking for two, so making a big pan of lasagna means eating it for days. This way I can make a manageable amount for dinner and freeze the rest in loaf pans for later. I just turn out the frozen lasagna brick, wrap it in freezer paper and keep it on hand for lazy nights. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2008

      I am not a Premium member so I could not email you, but, I was wondering if we are allowed to change anything on our recipes once we have posted them. I found your recipe by doing a search for Lazagna, I found out that I am spelling it wrong - it should be lasagna - I think people are not able to find this great recipe because they are better spellers than I am.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Lasagna Loaf

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.9
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.8 g
    Cholesterol 6.2 mg
    Sodium 117.2 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 1.2 g
    Sugars 1.3 g
    Protein 11.6 g

    The following items or measurements are not included:

    white sauce mix

    italian seasoning

    fat-free ricotta cheese

    california-blend frozen vegetables

    Ideas from


    Over 475,000 Recipes Network of Sites