Healthy And Hearty Vegetable Lasagna Recipe

August 23, 2017

As you already know, we at MyDiet like to be your main provider of healthy yet mouth-watering recipes, and this week we are continuing to be just that with this amazing and juicy all vegetable lasagna!

This dish offers a mesmerizing blend of tasty mushrooms, juicy pasta sauce, and several cheeses, while it also has the ever-so-welcome spicy kick.

Prep time for this delicious veggie lasagna is only 25 minutes, while the whole meal should be ready in 1 hour and 40 minutes.

Let’s get busy!

(RELATED: Meatless Slow Cooker Wild Rice Pilaf)


  • 1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms (sliced)
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped onion
  • 3 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • Fresh basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup Parmesan cheese (grated)

Step By Step Preparation

  1. In a large pot, cook the lasagna noodles until al dente.
  2. In a large saucepan covered in oil, cook together: mushrooms, green peppers, onion, and garlic. Stir continuously.
  3. Add pasta sauce and basil, stir and bring to a boil. Reduce heat, and simmer 15 minutes.
  4. In a medium bowl, mix together: ricotta, 2 cups mozzarella cheese, and eggs.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Take your baking dish, grease it up and spread 1 cup tomato sauce onto its bottom. Layer 1/2 each: lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups of mozzarella cheese.
  7. Leave it uncovered and bake for 40 minutes. OPTIONAL: Spread some fresh basil and tomatoes on top.

(RELATED: Mediterranean Stuffed Chicken Breast)

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