Vegetable Lasagna Recipe | Yummly
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Vegetable Lasagna

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  • 10 ounces frozen chopped spinach (thawed, drained thoroughly)
  • 2 cups ricotta cheese (or cottage)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 12 lasagna noodles (cooked & drained)
  • 2 cups shredded mozzarella cheese
  • 8 ounces mushrooms (chopped)
  • 2 medium carrots (coarsely shredded)
  • 1 onion (medium, chopped)
  • 1 bell pepper (medium, or zucchini squash, chopped)
  • 1/3 cup butter (or marg.)
  • 1/3 cup all purpose flour
  • 1 teaspoon salt
  • 3 cups milk
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    1. Melt butter or margarine in one quart saucepan over low heat. Stir in flour and salt. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Cover and keep warm. If sauce thickens, beat in small amount of milk.
    2. Mix drained spinach, cottage or ricotta cheese, 1/4 cup parmesan cheese, basil, oregano and bell pepper or zucchini. Arrange 4 noodles in ungreased 13 x 9 x 2-inch baking dish. Top with half the cheese mixture and 1 cup mozzarella, place 4 more noodles on top. Layer mushrooms, carrots, onion and bell pepper or zucchini on noodles. Spread half the white sauce over top. Sprinkle with 1/2 cup Mozzarella. Top with remaining noodles, cheese mixture, white sauce and mozzarella. Sprinkle with 1/4 cup remaining Parmesan cheese. Cook uncovered at 350 degrees for 35 – 45 minutes, until hot & bubbly. Let stand for 10 minutes before cutting.