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Vegetable Lasagna

This vegetarian Lasagna recipe nestles sweet peppers, woodsy mushrooms, and tangy tomatoes between sheets of lasagna pasta. You won’t miss the meat in this vegetarian twist on a classic.

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vegetable lasagna served from casserole dish

Cheesy, saucy—and veggie. Layer up fresh mushrooms, juicy green peppers, and zesty onions to turn classic lasagna into a vegetarian dream with our Vegetable Lasagna recipe.

  • 8 oz Ronzoni® Lasagna
  • 8 oz fresh mushrooms, sliced
  • ¾ cup green bell pepper, chopped
  • ½ cup onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 1 jar (24 oz) pasta sauce
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 1 container (15 oz) ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 2 eggs
  • ½ cup Parmesan cheese
Skill LevelIntermediate
Prep Time30 Minutes
Cook Time55 Minutes


  1. Prepare pasta according to package directions.
  2. Preheat oven to 350º F.
  3. In a large saucepan over medium heat, cook mushrooms, green bell pepper, onion, and garlic in olive oil until tender.
  4. Stir in pasta sauce, basil, and oregano.
  5. Bring to a boil; reduce heat and simmer for 15 minutes.
  6. Combine ricotta, 2 cups mozzarella, and eggs; mix well.
  7. Spread ½ cup sauce on bottom of greased 13×9 inch baking dish.
  8. Layer the Lasagna in the baking dish, overlapping slightly.
  9. Spread 1 cup sauce, ¼ cup Parmesan, and a thin layer of ricotta cheese mixture on the Lasagna.
  10. Repeat layering.
  11. Top with remaining ½ cup sauce and 1 cup mozzarella.
  12. Cover; bake 45 to 50 minutes or until hot and bubbly.
  13. Uncover; bake for another 5 minutes or until cheese is golden.
  14. Let stand for 15 minutes.
  15. Garnish as desired.
  16. Refrigerate leftovers.

Pro Tip

Be adventurous and swap the layers of lasagna sheets for different shapes, like Ronzoni® Ziti, Penne Rigate, Mostaccioli, or Ziti Rigate.