Vegetable Lasagna

4 of 5
(17 ratings)
Total Time
Number Of

Quick-to-fix lasagna made with a medley of fresh vegetables

  • PAM® Original No-Stick Cooking Spray
  • 2 medium zucchini, quartered lengthwise, sliced
  • 1 small onion, chopped
  • 4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
  • 2 cloves garlic, minced
  • 1 container (15 oz each) part-skim ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 can (24 oz each) Hunt's® Traditional Pasta Sauce
  • 8 dry no-boil flat lasagna noodles, uncooked
  • 1/3 cup shredded part-skim mozzarella cheese
  1. Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium heat. Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
  2. Combine ricotta cheese and parsley in small bowl; set aside.
  3. Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
  4. Bake 30 minutes. Remove foil; bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Cook's Tips

For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.

Cook's Tips

For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.

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Nutrition Information
Calories: 240 View complete nutrition information
Reviews (10)

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Overall Rating

Lill July 28, 2016

Love this recipe. Have made it several times for my family, friends, and a great dish to take with you. After cooking freezing works great. I have also frozen it before cooking. Love it.

Mamma Leonora February 18, 2013

I added an egg, a hand full of shredded mozzarella and 2 Tbsp grated cheese to the ricotta for extra flavor. I also used frozen chopped spinach (defrosted and squeezed to remove the water) along with the other vegetables. Family loved it!

Yummy August 15, 2012

Not a fan of lasagne because of the preparation. This is easy and so yummy. I will definately recommed!!

hippiegyrl January 30, 2012

I love this recipe. I'm usually a meat eater but this vegetarian lasagna is bomb. I would recommend it to anyone. Thanks Hunts.

Anonymous January 30, 2012

I've never had a veggie lasagna before but I was pleasantly surprised. I did add more cheesse.

Tracie January 01, 2012

The idea of including all of the vegetables instead of meat is not just flavorful but very healthy. I am a zuchinni fan so the ricotta mixing with the zuchinni is an excellent combination. This type of recipe lends itself to changing the types of vegetables to those of your choice.