Ricotta and Veggie Lasagne

    3 hours

    This vegetable lasagne is loaded with ricotta, Parmesan and mozzarella cheese and layered with onion, mushrooms, spinach, tomatoes and zucchini.

    58 people made this

    Serves: 15 

    • 450g lasagne sheets
    • 1 bay leaf
    • 1 onion, diced
    • 1/4 cup vegetable oil
    • 2 cloves garlic, chopped
    • 2 teaspoons dried oregano
    • 4 teaspoons dried basil, divided
    • 1 (400g) tin crushed tomatoes
    • 1 (800g) tin diced tomatoes
    • 1 pinch ground cinnamon
    • 570g low fat ricotta cheese
    • 2 eggs, beaten
    • 1/2 cup grated Parmesan cheese
    • 1 onion, sliced
    • 460g fresh mushrooms, sliced
    • 460g spinach, rinsed and diced
    • 2 zucchinis, sliced
    • 460g mozzarella cheese

    Preparation:1hour  ›  Cook:2hours  ›  Ready in:3hours 

    1. Preheat oven to 180 degrees C.
    2. Saute diced onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set frying pan aside.
    3. Bring a large saucepan of salted water to boil, add lasagne sheets and bring water to boil again. Cook until sheets are al dente. Drain well.
    4. Mix together ricotta, eggs, 1/2 cup Parmesan cheese and 2 teaspoons basil.
    5. Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the saucepan. Cover saucepan and cook until spinach is wilted.
    6. Spread 1/2 cup of the tomato mixture into a 20x30cm baking dish. Place 1 layer of lasagne sheets on top of the pasta sauce; spread all of the ricotta mixture onto the lasagne sheets; place another layer of lasagne sheets atop of the ricotta mixture; pour 2 cups pasta sauce onto the lasagne sheets; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of lasagne sheets; pour the remaining pasta sauce over the final layer of lasagne sheets and top with mozzarella cheese and 1 cup Parmesan cheese.
    7. Bake the lasagne for 45 minutes to 1 hour. Remove the lasagne from the oven and let it cool 10 minutes before serving.

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    Reviews in English (59)


    The amount for the diced tomatoes in this recipe as originally posted was not transcribed correctly from the submitted recipe. The recipe has been updated to read 1 (29 ounce) can diced tomatoes instead of 1 (14.5 ounce) can.  -  14 Aug 2000  (Review from Allrecipes USA and Canada)


    This is a great recipe, however it does need some minor tweaking. Next time, I will follow suggestions that make it a little saucier. Also, the ricotta mixture needs a little "oomph," like some garlic salt and red pepper flakes. BTW, DO drain the vegetables before putting them in the lasagna. This recipe is great for people who like their cheese baked and crusty, rather than ooey gooey, and are looking for a yummy, healthy lasagna. I will definitely make it again.  -  24 Aug 2006  (Review from Allrecipes USA and Canada)


    This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go with heavy cream instead of the ricotta. I left out all those vegetables - so much fuss! - but I did opt to throw in some bacon, which I love in anything. Also, the seasonings seemed a bit much, so I omitted those as well. Instead of the noodles I went with a pre-baked pie crust, which of course made more sense in a pie plate rather than the 9x13 baking pan that was called for. 45 minutes to 1 hour seems like too much baking time; mine looked perfect after only 35 minutes. My family raved about it! Although, for some reason they thought the garlic bread I made didn't go with it.  -  19 Mar 2005  (Review from Allrecipes USA and Canada)