Vegetarian Lasagna Recipe: A Delicious Meat-Free Twist on a Classic Dish

  • By: Just-Recipes
  • Time to read: 2 min.

Looking for a delicious and healthy twist on classic lasagna? Look no further than this vegetarian lasagna recipe! This meat-free dish is sure to please everyone in the family, regardless of whether they’re meat-eaters or not! The hearty blend of vegetables, cheese, and pasta make this dish both filling and nutritious. With just a few simple ingredients, you can have a delicious and satisfying meal ready in no time!

Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe

Prep Time 40 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 8 servings


  • 8 lasagna noodles
  • 1 10- ounce package frozen chopped broccoli
  • 1 14½- ounce can tomatoes
  • 1 15- ounce can tomato sauce
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped green or sweet red pepper
  • teaspoons dried basil crushed*
  • 2 bay leaves
  • 1 clove garlic minced
  • 1 beaten egg
  • 2 cups low-fat ricotta cheese or cottage cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese


  • Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
  • For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.
  • Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ teaspoon pepper. Stir in broccoli.
  • Spread about ½ cup of the sauce in a 13x9x2-inch baking dish. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
  • Bake, uncovered, in a 350° oven for 25 minutes; sprinkle with mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.


*Note: If desired, substitute ½ teaspoon dried oregano for ½ teaspoon of the dried basil.


Sodium: 646mgPotassium: 620mgCholesterol: 83mgFat: 10gProtein: 18gCarbohydrates: 30g
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