Vegetable Lasagna

April 15, 2014 • Italian Food, Main Dish, Sunday Dinner, Toddler Friendly, Toddlers, Toddlers & Kids, Uncategorized, Vegetarian

Vegetable Lasagna - Mediterranean Baby (9)

This vegetable lasagna is hearty and satisfying when you’re trying to bypass meat in your Mediterranean diet.   It’s full of veggies like zucchini, squash, red bell peppers, and mushrooms and still pays homage to the melted cheeses we love in traditional lasagna.  My whole family loves this recipe and it’s a great way to get my little ones to eat their vegetables!!

Vegetable Lasagna - Mediterranean Baby (6)

Vegetable Lasagna - Mediterranean Baby (1)

Vegetable Lasagna - Mediterranean Baby (2)

Vegetable Lasagna - Mediterranean Baby (4)

Vegetable Lasagna - Mediterranean Baby (10)

Vegetable Lasagna


  • 2 zucchini thinly sliced, lengthwise
  • 2 squash thinly sliced, lengthwise
  • 1/2 white onion, diced
  • 1 red bell pepper, diced
  • 6 oz. sliced button mushrooms
  • 2 cloves garlic, minced
  • 9 oz. fresh spinach
  • 1 28 oz. can crushed tomatoes
  • 1 24 oz. container ricotta cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1 cup Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded provolone cheese
  • 1/2 cup white wine
  • 1 lb. box no boil lasagna noodles
  • small bunch fresh basil, chopped for garnishing


Preheat oven to 350 degrees.

In a medium pan, drizzle with olive oil. Over medium-low heat, saute onion, mushrooms, red pepper, and garlic for 5 minutes, careful not to burn the garlic. Add white wine and a pinch of salt and pepper and continue to saute until wine is reduced by half. Set aside to prep the lasagna.

In a medium mixing bowl, combine ricotta cheese, eggs, parsley, and Parmesan cheese. Set aside to prep lasagna.

In a small bowl, combine the mozzarella and provolone cheese together. Set aside.

Using a 9 x 13 inch lasagna pan/baking dish, spoon 1/4 of the can of crushed tomatoes in the bottom of the pan to evenly coat.

Layer with lasagna noodles, leaving at least 1/2 inch between the noodles to allow them to expand while cooking.

Top with a layer of sliced zucchini and squash, then the mushroom/pepper mixture.

Top with another 1/4 of the can of crushed tomatoes and 1/3 of the ricotta mixture. Spread evenly with wooden spoon or spatula.

Top with 1 cup shredded cheese.

Repeat layering process from noodles to cheese two more times.

For the top layer, add fresh spinach before you top with the sauce and shredded cheese.

Bake, covered, for 40 minutes.

Uncover and continue to bake for 20 minutes.

Remove from oven, top with the remaining cup of shredded mozzarella cheese.

Turn the oven to broil.

Broil for 5 minutes until the cheese is melted and golden.

Remove from oven and let sit for at least ten minutes before slicing and serving.

Top with freshly chopped basil.

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2 Responses to Vegetable Lasagna

  1. Vickie Pedos-Marko says:

    We have a huge garden and had so much zucchini. I made your vegetable lasagna and it was delicious. Next time I will slice the zucchini thinner. There is nothing better than sharing a meal from the garden to the table with family and friends. Bravo sou!

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