Skip to main content

Vegetarian lasagna

Luckily for those who don't eat meat, lasagna is still excellent when made solely with vegetable ingredients. This recipe will prove the point.


8 pasta (lasagna noodles)
10 oz broccoli (fresh)
4 tomato (plum tomatoes)
1 celery (rib of celery)
1 scallion (medium size)
1 bell pepper (red)
1⁄4 c basil (fresh leaves, roughly chopped)
2 lf bay leaf
2 clv garlic
1 egg
2 c cheese (ricotta cheese)
1⁄4 c cheese (Parmesan cheese)
1 c cheese (mozzarella)


  1. Peel and dice the tomatoes, then puree in a blender for 30 seconds. Crumble in the bay leaves and basil, mince the garlic and add. Cook for 20 minutes, stirring gently.
  2. While that's cooking, boil the pasta according to directions (usually in a 2-quart pan with plenty of water to allow them to move around for about 6-8 minutes). Drain and set aside.
  3. Whip the egg, grate the Parmesan and mozzarella. Chop the broccoli finely, dice the celery stalk, and chop the onion and bell pepper.
  4. Spread a layer of sauce onto a 13" x 9" x 2" baking dish. Layer on some noodles and cover with more sauce, then top with the chopped vegetables, then the cheese. Repeat until you run out of ingredients.
  5. Bake uncovered at 350°F/175°C for 25 minutes. Sprinkle with a little more cheese and serve. Delicious
Total time
1 hour
Cooking time
Preparation time
4 servings


This recipe is meatless and suitable for a meat free or lacto-vegetarian main course.

Lasagna is delicious comfort food, well liked by both children and adults.

vegetarian, meatless, comfort food
main meal, dinner, main course
Italian food recipes
Food in Europe