Vegetarian Lasagna Recipes

You say lasagne. I say lasagna. But we can all say

Vegetarian lasagna recipes are some of the best lasagna recipes you will ever find.  And we hope that our terrific lasagna recipes will hit the spot for you!  These really are some of the best we have ever tasted - and we've tasted a lot.

The absence of meat doesn't mean an absence of flavor. To the contrary, vegetarian lasagna might be even more flavorable!  You get the goodness of all the veggie and pasta ingredients melding together and not overpowered by anything else.

Grab some crusty bread and your favorite red wine and enjoy some truly remarkable, easy to make and fun to eat lasagna recipes!

Black bean lasagna is one of our absolute favorites.  This lasagna recipe is just right. It isn't too heavy and has a distinctive yet mild southwestern flavor.

Our Black Bean Lasagna recipe is very popular. This lasagna recipe has enough Southwestern flavor to give it a nice "zest" but it isn't overpowering. So, it really goes with any style meal, and we often recommend it especially for a vegetarian holiday meal.

We think you are going to say this is one of your favorites too!

Black Bean Lasagna


1 15 oz. can of Black Beans, drained and rinsed
1 28 oz. can no-salt added tomatoes, undrained
1 cup of green bell pepper, chopped
1/2 cup reduced-sodium salsa
1 tsp. organic chili powder
1/2 tsp. organic onion powder
1/2 tsp. organic cumin
1 cup non-fat Ricotta cheese or
     1/2 cup non-fat Ricotta cheese and 1/2 cup
     x-tra firm tofu crumbled with a fork
1/4 tsp. organic garlic powder
1 egg
10 lasagna noodles, uncooked
1 1/2 cups reduced-fat, shredded Cheddar cheese

How we make it

Coat a 9 x 13 inch baking dish with non-stick cooking

In a large bowl slightly mash the beans; stir in the tomatoes,
green pepper, salsa, chili and onion powders and cumin.
Using a small bowl, blend Ricotta cheese (or cheese and
tofu), garlic powder and egg.

Spread 1 cup of the tomato mixture over the bottom of
the dish.

Lay five noodles across the tomato mixture. Top with half
the remaining tomato mixture. Spread cheese mixture over
the top.

Continue layering with half the cheddar cheese, then with
the remaining noodles, tomato mixture and cheddar

Cover tightly with spray-coated foil. Bake at 350
degrees F for 45 minutes. Remove foil and let stand about
12 to 15 minutes before serving.

Try this tasty lasagna recipe - loaded with tasty mushrooms that really give it a distinct flavor and texture!

Tasty Mushroom Lasagna

A delicious vegetarian lasagna with deep, robust flavors


12 no-bake lasagna noodles
3/4 cup of lowfat ricotta cheese
1/2 cup of lowfat cottage cheese
16 oz. of soft tofu
3/4 cup of shredded skim mozzarella cheese
1 tsp. dried basil
1/4 tsp. of fresh, ground black pepper
1 tsp. of dried oregano
1/4 tsp. of sea salt (to taste)
2 tsp. of extra virgin olive oil
1 pkg. (8 oz) of mushrooms, cut into 1/4" slices
3 cups of lowfat marinara sauce
1/4 cup of grated Parmesan cheese

How we make it

Boil the noodles according to the package directions.
Drain and set aside.

Preheat oven to 375°. In a medium bowl, mash the tofu.
Add in the ricotta, cottage and mozzarella cheese, basil
oregano, pepper and salt. Mix until smooth.

Using a medium skillet, heat oil over medium-high heat.
Add the mushrooms and saute until lightly browned - about
5 to 6 minutes. Drain any excess mositure.

Pour about 1/2 cup of marinara into a casserole dish and
spread it across the bottom of the dish. Add four lasagna
noodles. Spread some tofu filling on top of the noodles.
Sprinkle with some mushrooms. Add more marinara to cover
the mushrooms, then add four more noodles. Repeat layering
until all the ingredients are used. You should have three
layers of noodles, ending with the last of the sauce.

Sprinkle the top of the casserole with Parmesan. Bake, covered
for about 30 minutes. Uncover and bake another 10 minutes or
until the casserole becomes "bubbly".

Remove from oven and let stand for about 20 minutes before slicing.

Makes about 9 servings.

Per serving: 279 calories, 10g. fat(3g. saturated fat), 34g. carbo-
hydrates, 15g. protein, 1g. dietary fiber, 706mg.sodium.

Here is a very simple but very delicious lasagna recipe submitted by our friend Amanda!

Red and White Lasagna
     submitted by Amanda Mosher

Red & White Lasagna


12 lasagna noodles
15oz ricotta cheese
1 10oz pkg. frozen chopped spinach thawed and well drained
2 cups shredded mozzarella cheese
...1/2cup shredded parmesan cheese divided
2 eggs
1 jar marinara sauce
1 jar alfredo sauce
chopped fresh parsley


Cook pasta according to package directions.

Preheat oven to 350°

Iin large bowl combine ricotta, spinach, mozzarella, 2 tbsp parmesan, and eggs.
Mix well.

In a 15X9 baking dish spread 1 cup marinara sauce.

Layer 4 noodles over sauce. top with 1/2 cheese mixture, 1 cup marinara sauce.

Layer 4 more lasagna noodles, remaining cheese mixture, & remaining marinara sauces.

Top with last 4 noodles. Spread alfredo sauce evenly on top; sprinkle with remaining parmesan.

Cover and bake for 40 min.

Uncover and bake an additional 15 min or until hot and bubbly.

Let stand 10 min before cutting.

Makes 10-12 servings.

Easy Spinach Lasagna


12 dry, oven-ready lasagna noodles
1 1/2 cup of lowfat ricotta cheese
1 cup of lowfat, shredded mozzarella cheese
1 egg
1 tsp. dried basil
salt and fresh, ground black pepper to taste
1/4 tsp. of dried oregano
2 tsp. of extra virgin olive oil
1 small onion, chopped
3 - 4 cloves of garlic, minced
3 cups of lowfat marinara sauce
1/4 cup of grated Parmesan or Romano cheese
1/4 tsp. of nutmeg
2 (10 oz.) packages of frozen chopped spinach
thawed and drained well
Fresh chopped parsley or basil (optional garnish)

How we make it

Preheat oven to 375°. Heat oil in a large skillet over medium heat.
Add onion and garlic and cook until onion turns opaque(about 4 min.).
Add spinach and nutmeg and cook until liquid is absorbed, stirring
constantly (about 3 or 4 minutes).

Remove and spread into shallow dish and allow to cool. Meanwhile, in a
medium bowl combine the ricotta, mozzarella, egg, oregano, basil, salt
and pepper.

Set aside about 1 cup of marinara sauce. In a shallow casserole dish pour
a "coating" of marinara sauce to cover the bottom. Add three uncooked
lasagna noodles. Top with one third of the spinach and then one third
of the cheese mixture. Continue this layering process three times. Pour
reserved marinara over the top and sprinkle with Parmesan.

Cover dish with foil and bake for 30 minutes. Remove foil and continue
baking another 12 to 15 minutes.

Remove from oven and let stand for about 20 minutes before slicing.

Makes about 12 servings.

Per serving: 228 calories, 8g. fat

Skillet Lasagna

Submitted by Anne Redd
(Washington DC, USA)


Olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 stalk celery, chopped
1 carrot, grated
1/2 bell pepper, chopped
1/2 zucchini, grated
1 bottle spaghetti sauce
2 1/2 cups water
1 Edward & Sons NOTBeef bouillon cubes
1 can black beans, drained
1/2 lb uncooked pasta (radiatore or farfalle are both great)
1/2 c. ricotta cheese
1/4 tsp granulated garlic
2 Tbsp mozzarella cheese
1 Tbsp. Parmesan cheese
1 tsp. parsley
dash salt & pepper


Saute onion, garlic, celery, carrot, bell pepper, and zucchini in olive oil until vegetables are tender.

Add spaghetti sauce, water, beef bouillon cubes, and uncooked pasta. Simmer, uncovered until pasta is tender.

Check to make sure that sauce doesn't go dry, if it starts to, add water. When the pasta is al dente stir in the black beans.

Combine ricotta, garlic, mozzarella, parmesan, parsley,and salt and pepper. Drip by spoonfuls into skillet, cover and turn heat to medium low. Simmer until ricotta is set.

Remove from heat and let sit 5 minutes before serving

No need to boil and separate lasagne noodles with this vegetarian lasagna recipe. Instead, the dry uncooked noodles actually draw moisture from the sauce and cheese and soften during the baking process.

Eggplant Lasagna


1 Tbsp. olive oil
2 clove garlic, minced, divided
1 medium eggplant, diced
1 tsp. dried oregano
2 cups part-skim ricotta cheese
2 Tbsp. freshly grated Parmesan cheese
2 (25 oz.) jars low-sodium tomato sauce
18 sheets no-bake lasagna noodles, preferably
2 (10 ounce) packages frozen chopped spinach,
  defrosted and well drained
1 cup part-skim mozzarella cheese

How we make it

Preheat oven to 375 degrees.

Heat oil in a medium skillet over medium heat.
Sautee 1 clove minced garlic until light golden
brown. Add eggplant and oregano and stir.
Cover and cook until eggplant is tender
(do not over cook), about 5 to 7

Meanwhile mix ricotta with Parmesan and re-
maining garlic. Set aside.

Cover the bottom of a 9x13-inch baking dish with
2 cups of sauce. Cover sauce with a layer of uncooked
noodles. Top with a thin layer of sauce.

Add the cooked eggplant and another thin layer of
sauce. Distribute all the ricotta cheese evenly. Add
another layer of noodles, followed by a thin layer
of sauce.

Add all the spinach and another thin layer of sauce.
Add another layer of noodles and sauce.

Cover with baking dish cover or a sheet of wax paper
followed by a sheet of foil. Bake for approximately 45
minutes. Then uncover, sprinkle mozzarella cheese on
top and continue baking, about 15 minutes.

Makes 12 servings.

Per serving: 280 calories, 6 g total fat (2.5 g saturated fat),
41 g carbohydrate, 16 g protein, 8 g dietary fiber,
170 mg sodium.

Vegetarian Lasagna
by CPCRN Volunteers

A tasty vegetarian lasagna made with lots of veggies!


1 pkg. of lasagna noodles
1 (32 oz)container of ricotta cheese
4 eggs
1 cup of Parmesan cheese, grated
1/3 cup of fresh parsley, chopped
2 tsp. of dried basil
ground black pepper to taste
1/2 cup of olive oil
1 1/2 cups of onion, chopped
1 cup of carrots, sliced thin
1 1/4 cups of green bell pepper, chopped
1 (16 oz.) pkg. of chopped, frozen broccoli, thawed
and drained
3 cups of chunky-style spaghetti sauce
2 cups of shredded mozzarella cheese, divided

How we make it

Bring a large pot of lightly salted water to boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain
and set aside.

In a large bowl, combine ricotta cheese, eggs, Parmesan
cheese, parsley, basil and ground black pepper. Stir to blend
and set aside.

Heat oil in a large saucepan over high heat.Saute onions for
about 5 minutes, stirring occasionally. Add carrots and saute
about 2 minutes more. Stir in the bell pepper and broccoli. Stir
all together, reduce heat to medium and cook until tender, about
5 more minutes.

Add veggies to the ricotta mixture and mix well. Preheat oven to
350 degrees. Ladle one cup of sauce into a 9x13 inch baking dish
and spread evenly over the bottom.

Place two strips of lasagna noodles lengthwise in the dish. Spread
about 4 cups of the filling over the pasta. Sprinkle 1 cup of the
mozzarella cheese over the filling; repeat layers until used up.

Bake at 350 degrees for 1 hour; allow to stand for about 15 to 20 minutes, to firm up, before serving.

Serve with a green tossed salad and warm bread, if desired.

Makes about 12 servings.

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