Vegetarian Lasagna Recipes

Category Vegetarian
Lasagna made with vegetables is delicious and good for you. This page contains vegetarian lasagna recipes.


Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!


  • 1 can (16.3 oz.) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
  • 1 bag (12 oz.) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower and cheese sauce
  • 3/4 cup diced tomatoes with roasted garlic and onion (from 14-oz can)
  • 1/3 cup Italian-style tomato paste (from 6 oz. can)
  • 1/2 tsp. salt
  • 1/2 tsp. finely chopped garlic
  • 1/2 cup ricotta cheese
  • 1 tsp. grated Parmesan cheese
  • 1/2 tsp. parsley flakes
  • 1 1/4 cups shredded mozzarella cheese (5 oz.)


Heat oven to 350 degrees F.

Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.


Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt, and garlic.

In small bowl, mix ricotta cheese, Parmesan cheese, and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.

Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

Servings: 6
Time:20 Minutes Preparation Time
1 hour 10 Minutes Cooking Time

Source: Pillisbury

By LRP from LWL, MA

Comment Was this helpful? 1


  • 2 carrots, diagonally sliced
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 jar meatless spaghetti sauce
  • Advertisement

  • 1/4 cup water
  • 1 1/2 tsp. crushed dried oregano
  • 3/4 tsp. salt
  • 3/4 tsp. crushed dried basil
  • 1 1/2 cups fresh sliced mushrooms
  • 1 small zucchini, sliced
  • 2 eggs, beaten
  • 1 1/2 cups cottage cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 1 pkg. chopped spinach, thawed, drained
  • nonstick cooking spray
  • 6 oz. lasagna noodles, cooked, rinsed and drained
  • 2 1/2 cups shredded mozzarella cheese


Preheat oven to 375 degrees F. Cook carrots, onion and garlic in hot olive oil in medium skillet until onion is tender but not brown. Stir in spaghetti sauce, water, oregano, salt and basil. Simmer, covered, for 15 minutes or until carrots are tender. Stir mushrooms and zucchini into skillet. Cook uncovered, for 5 minutes or until zucchini is tender.

Combine eggs, cottage cheese and Parmesan cheese in bowl; mix well. Stir in spinach; mix well. Spray 9x13 inch baking pan with cooking spray. Arrange single layer of lasagna in bottom of pan. Top with 1/3 spinach mixture, then 1/3 spaghetti sauce. Sprinkle with 1/2 cup grated mozzarella cheese. Repeat layers.


Bake, covered, until heated through. Top with remaining mozzarella cheese. Return to oven for 3 minutes or until cheese is melted. Let stand for 10 minutes before serving. 8 servings.

By Robin from Washington, IA

Comment Was this helpful? 1

Lasagna lovers try this...


Spinach Layer: Eggplant Layer:


Cook carrots according to package instructions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree carrots, onion, ricotta, salt and pepper. In the same skillet, saute shallots in oil until tender. In food processor, puree shallots, spinach, ricotta, egg, salt and pepper.

In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.

Spread half a cup of marinara sauce in a greased 13 X 9 X 2-in baking dish. Layer with four noodles carrot mixture, half a cup sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan. Top with four noodles, eggplant, half a cup of sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan.


Layer with remaining noodles, spinach mixture, half a cup of sauce, 1 tablespoon basil, 1 cup of mozzarella and three quarter cup of Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan cheese.

Cover and bake at 350 degrees F for 1 hour. Uncover; bake 15 minutes more or until bubbly. Let stand for 15 minutes before serving.

Very good for vegetarians.

Source: Mary, my friend

By Raymonde from North Bay, Ontario

Comment Was this helpful? Yes

December 10, 2005

Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.

Comment Was this helpful? Yes

This is a great meatless dish. I love all the veggies with the pasta.

Comment Was this helpful? Yes

May 4, 2016

Use your crockpot to conveniently make delicious vegetarian lasagna for dinner. This page contains a crockpot vegetarian lasagna recipe.

Crockpot Vegetarian Lasagna Recipe

Read More... Pin it! Was this helpful? Yes
Food and Recipes Recipes VegetarianOctober 9, 2012
St. Patrick's Ideas!
Valentine's Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.

Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2020 by Cumuli, Inc. All Rights Reserved.

Generated 2020-01-10 10:30:18 in 2 secs. ⛅️️ ⚡️

Add to PageAsk a Question
Loading Something Awesome!