vegetable lasagna from The Jewish Kitchen

Vegetable Lasagna

Vegetable lasagna is a classic comfort foods that is loved by all. This hearty pasta and veggie meal is loaded with cheese and is simply heaven on a plate. This is sure to please the fussiest eater.
Course Main Dish
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 8 servings


  • 8 lasagna noodles cooked and drained
  • 4 cups crushed tomatoes or jar sauce of your choice
  • 10 ounces frozen chopped broccoli,, cooked or frozen chopped spinach
  • 1 cup chopped celery
  • 1 cup chopped sweet onion
  • 1 cup chopped red pepper or green peppers
  • 1 1/2 tsp. crushed dried basil or herb of your choice
  • 1 large clove garlic, minced
  • 1 large egg beaten
  • 3 cups ricotta cheese
  • 1/2+ cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shreeded if using a ball of cheese, enough to cover top of the casserole dish
  • 1/4 tsp. black pepper
  • 8 ounce box of mushrooms, cleaned and cut into small pieces optional


  1. Preheat oven to 350 degrees. In a large saucepan mix together the tomato sauce, celery, onions, red pepper, basil, and garlic Bring to a boil and lower the heat. Simmer for 20 minutes until thickened, stirring often.
  2. In a medium bowl, combine the egg, ricotta cheese, Parmesan cheese, and black pepper. Add the cooked and cooled broccoli and set aside.
  3. In a 13 X 9 inch baking dish, add 1/2 cup of tomato sauce. Spread all over the bottom. Place half of the noodles over the sauce. Spread half of the broccoli mixture over the noodles. Over this spread half of the remaining sauce. Repeat layers, ending with the sauce.
  4. If using the ball of mozzarella cheese, cover the top with the slices now. If using the shredded mozzarella cheese, follow these directions: Place the casserole into the oven. Bake for 25 minutes, then sprinkle the shredded cheese over the top and return to oven for 5 minutes or until cheese is melted. Remove and let rest for 10 minutes before serving.