Vegetarian Lasagna

"Healthy and reduced carb, great for diabetics."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by midlifegoddess photo by midlifegoddess
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 50mins




  • In a saucepan, heat olive oil and add onions, cooking until translucent.
  • Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
  • Simmer sauce over low heat, covered, for about 30 minutes.
  • Preheat oven to 350°F.
  • In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
  • Slice eggplant, zucchini and mushrooms.
  • Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
  • Add eggplant slices in an even layer.
  • Top eggplant with the ricotta cheese mixture.
  • Sprinkle with sliced mushrooms, then add another third of the sauce.
  • Sprinkle with 8 ounces of the mozzarella cheese.
  • Layer the sliced zucchini evenly over the cheese.
  • Pat mixture down.
  • Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
  • Pat mixture down again.
  • Cover pan with foil and bake at 350°F for 50 minutes.
  • Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
  • Allow to sit undisturbed for 20 minutes before slicing and serving.

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  1. The flavors were absolutely wonderful! I only gave it 4 stars because the amount of tomato sauce was not listed and my version came out rather soupy, even after letting it cool for 20 minutes. I used 1 1/2 - 24 oz. jars of tom sauce. Couple things I did differently: only used 1/4 teaspoon red pepper flakes, omitted fennel seeds, and didn't add the Splenda. Oh, and I did not divide the parmesan cheese, I just added it all in with the ricotta. Not sure what to do differently next time to make it less soupy, but I will try it again because it tastes SO good! Thanks!


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