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Vegetable Lasagna

June 13, 2010

Not to be dramatic, but this recipe has taken me YEARS to perfect! I am so happy to finally write it down and share it with you. The secrets I discovered along the way…mascarpone cheese mixed with the ricotta, and roasted red peppers with the veggies make this lasagna incredible! I made this while my friend Sara was visiting and I think she ate it 4 or 5 times. As with many pasta dishes, it tastes even better left-over. It also freezes well, so stock up!

2 teaspoons extra virgin olive oil
1 fresh zucchini, diced
2 cups fresh mushrooms, sliced
2 teaspoons minced dried onions
3 cloves fresh garlic, minced
Garlic salt and fresh ground black pepper, to taste
1 cup ricotta cheese
1 cup mascarpone cheese
1 egg, slightly beaten
1/2 cup frozen spinach, thawed and drained really well
1 1/2 teaspoon dried Italian herbs
1 1/2 cups jarred roasted red peppers, diced
5 cups tomato basil sauce, divided
4 cups mozzarella cheese, shredded
2 cups freshly grated parmesan cheese
16 lasagna noodles, uncooked


  • Pre heat oven 375 degrees F.
  • Spray 9×13 glass baking dish with Pam cooking spray. Set aside.
  • Heat olive oil in a non-stick skillet over medium high heat.
  • Add diced zucchini, mushrooms, garlic and dried minced onions.
  • Cook, stirring often, for 8-10 minutes or until zucchini are crisp tender.
  • Remove from heat. Season with garlic salt and black pepper and set aside.
  • In a medium bowl, stir together mascarpone cheese, ricotta cheese, egg, spinach, and Italian herbs. Set aside.
  • To assemble the lasagna, start by scooping 1 cup of tomato basil sauce into bottom of prepared dish.
  • Next, place 4 lasagna noodles, slightly overlapping, on top of sauce.
  • Carefully scoop one third ricotta mixture onto noodles and spread out evenly with spatula.
  • Top with 1/2 cup roasted red peppers and one third of the zucchini mushroom mixture.
  • Top with 1 cup tomato basil sauce.
  • Top with 1 cup of shredded mozzarella and 1/4 cup parmesan cheese.
  • Layer 4 more lasagna noodles, pressing down slightly. Top with one third ricotta mixture, then 1/2 cup roasted red peppers, then one third zucchini mushroom mixture, then 1 cup tomato sauce, then 1 cup shredded mozzarella cheese and 1/4 cup parmesan cheese.
  • Repeat above step one additional time (finishing ricotta mixture, roasted red peppers, and zucchini mushroom mixture).
  • Layer final 4 lasagna noodles, top with remaining 1 cup sauce, remaining 1 cup mozzarella cheese and remaining 1/4 cup parmesan cheese.
  • Cover tightly with tin foil and place in oven.
  • Bake 45-60 minutes, until bubbly.
  • Remove tin foil and continue baking 10-15 minutes, until cheeses are melted and lightly browned.
  • Allow to set 15 minutes before slicing and serving.
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5 Responses to “ Vegetable Lasagna ”

  1. Julie on November 10, 2011 at 12:14 pm

    I made this for a friend who just had a baby & her vegetarian husband, it turned out really good!! I am not a fan of peppers & because I made two small ones, one for them & one for us, I chickened out & didn’t use them. It was still great! I had leftover steamed carrots so I diced them small & put in the veggie mixture, anything to get more veggies down the kids! Thanks!

    • KP on November 11, 2011 at 6:20 pm

      Thanks for your comment Julie! So glad you guys liked the lasagna!

  2. Meghan on June 21, 2010 at 6:07 am

    I made this for dinner guests the other night and it was AMAZING! It took a little bit of time to put together but it was well worth the effort.

    • KP on June 21, 2010 at 10:25 pm

      Meg–So glad you liked it and that it turned out well. This truly is an original recipe that took me forever to write down! Glad it worked :)

  3. Sara on June 18, 2010 at 11:45 pm

    Mmmmm!!! This was a fantastic lasagna… I LOVED the marscapone cheese, it was so rich. I’ll definitely be using this recipe!

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