Vegetarian Lasagna

"I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by andrealholmes_10363 photo by andrealholmes_10363
photo by Chanelle M. photo by Chanelle M.
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
Ready In:




  • Mix carrots, oregano, and spaghetti sauce together.
  • Mix Ricotta, spinach, and eggs together in separate bowl.
  • Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
  • Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
  • Repeat layers with remaining ingredients.
  • Bake in 350 degrees oven for about 45 minutes.

Questions & Replies

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  1. wmcdermid
    Can you prepare and freeze then cook once thawed?
  2. Nilani S.
    Can you prep this ahead of time and refrigerate it? If so, how long will it last in the refrigerator?
  3. Doug M.
    i want to make this for a group of 15 on friday nite. the only time i have to create the lasagna is wednesday morning prior to entertaining. how far in advance can it be made without freezing?
  4. Edel H.
    Hi! I'm I'm sure what 1 and 1/2 quartz of sauce is, can anyone advise? Is this 1 and 1/2 jars of a tomato sauce? Also what type of tomato sauce is used, would it be a basic pasta type tomato sauce? Many thanks,
  5. Mio N.
    Does the zucchini have to be cooked prior to putting together?


  1. Pilgrim Lady
    Wonderful Recipe. Used it for my daughter's baby shower and everyone wanted the recipe. Very tasty, and by using the lower fat ricotta and part skim mozzarella, calories were lowered. Next time I make it, I am adding more mushrooms!!
  2. annie chambers
    You always have such wonderful recipes! This was light and refreshing from the ho hum regular lasagna that I routinuely fix in my home. Thank you for sharing! WOW!
  3. birdinhand
    Great, great recipe! I did tweak the recipe every so slightly... nothing major just a few small changes in the steps. I added 1 small onion; chopped and 1 garlic; minced added both of these to the mushrooms, that I then browned first (any excess liquid from the mushrooms I drained first before adding as a layer). Also I used fresh lasagna noodles that you find in the refrigerator section in the grocery store's deli. I must mention that I did not cook the noodles first as there is a lot of liquid from the zucchini and sauces. Thanks Millie for sharing:)
  4. Shabby Sign Shoppe
    Another great recipe from Mille! I made this for a dinner I was catering and my client requested a vegetarian lasagna. I knew w/ a recipe from Mille I couldn't go wrong! It was great! I tripled the recipe and made one large hotel pan for the dinner and made 2 additional ones for my family to have in the freezer. They were all wonderful!
  5. veggiechic
    This is DELICIOUS. <br/><br/>I ended up tweeking it a bit, too. My mother's a mushroom-hater, so I switched them out for a block of frozen broccoli, and I added a dash of garlic to my sauce. I used Barrilla no-boil lasagna noodles and made the thing in a 7x9 dish. Same cook time, same temp. Absolutely perfect.


  1. Chanelle M.
    Didn't have zucchinis so I omitted them added extra mushrooms used 15oz ricotta. Had three layers of lasagna noodles. Had an extra 1/2 to 1 cup of sauce and bit over 1 cup of carrots. I also used some FlavorGod seasonings and OMGAWDDDD this was amazing!! Definitely making this again and again!!!
    • Review photo by Chanelle M.
  2. Bryan B.
    Salted, pressed & roasted zucchini. Substituted low fat cottage cheese for Ricotta. Used microwaved fresh spinach. Left out mushroom & egg by accident.
  3. Crochet Mama
    This is a great tasting veggie lasagna. I used artichoke hearts in place of the mushrooms. My lasagna was a lot runnier than I like - not sure if it was a sauce issue, or liquid from the veggies. I did not precook the noodles, so I thought they would absorb the extra sauce, but it didn't. Still, it tasted great, I'll just modify for the extra liquid next time.
  4. ROBIN
    Fantastic. I omitted the carrots and used a white sauce instead of tomato sauce. Everyone went back for seconds.
  5. gkaldrich
    Totally Yummy!! I have been trying different vegetarian lasagna recipes, and this is the one I will keep. I use my own home made spaghetti sauce with mushrooms, but still add the mushrooms the receipe calls for. Love the spinach and ricotta blend! I have made it substituting (thawed) frozen broccoli for the zucchini. It tastes great this way too! Also, like others, did not cook the lasagna noodles for a firmer dish.


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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