Easy 5 Ingredient Vegetable Lasagna

"This wonderfully simple recipe comes from 'The Vegetarian 5 Ingredient Gourmet' by Nava Atlas."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Abuella2Teo photo by Abuella2Teo
photo by Abuella2Teo photo by Abuella2Teo
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • Preheat oven to 350°F.
  • Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
  • Cover with a layer of noodles (3 or 4 noodles should be enough).
  • Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
  • Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
  • Spread 1/3 of the remaining pasta sauce over the cheese.
  • Spread 1/3 of the vegetables over the sauce.
  • Sprinkle 1/3 of the mozzarella over the veggies.
  • Repeat twice starting with the noodles and ending with the mozzarella.
  • Cover and bake until the noodles are tender (35 to 40 minutes).
  • Remove cover and bake 5 minutes until cheese starts to become golden.
  • Remove from oven and allow to stand for 5 minutes before cutting into squares.

Questions & Replies

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  1. I made this for dinner last night and it was delicious! The only thing I did differently was to add fresh rosemary, basil and an egg to the ricotta cheese. My veggies were zucchini, squash and fresh spinach all sauteed a little before assembling the casserole. I served it with hot Italian bread with olive oil and fresh herbs for dipping, fantastic and easy. Thanks so much for the recipe, will definitely make this again!
  2. Great recipe! We modified slightly, by adding approximately 4 cups of raw veggies (broccoli, kale, yellow squash, zucchini, and multi-colored bell peppers) chopped which turned out fantastic! Fun to make as a family, kids loved helping with all the layers. It ended up being higher than our 9" x 13" classic Pyrex pan but it cooked down and I simply put a cookie sheet under it in oven to avoid potential spills.
  3. Loved this recipe. I used more than 3 cups of steamed veggies because I wanted it to be very filling. I used zucchini, mushrooms, and broccoli. (steamed them in a covered, microwavable glass bowl with a smidge of water in the bottom, 3-4 minutes) Used a whole jar of Giada's pasta sauce in the recipe. I didn't have no-boil noodle on hand, so I did have to cook my noodles...a bit more on the al dente side. This is a good basic veggie lasagna that can be adapted to your veggie preference and it went together easily. :)
  4. Really good..even better the next time..I added fresh basil and cilantro. Used corn and black beans as per my son's request. Its gonna be a regular dish for us.
  5. Pretty good. I used a stir-fry mix of carrots, broccoli, onion, red pepper, green beans and baby corn. It made a nice substantial meal, and the kids didn't even notice there was no meat! It took longer than 40 minutes to cook...more like 70 total.



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