Veggie Lasagna

by Erin

Load up on your vegetables with this veggie lasagna that vegetarians and omnivores will both love!

Vegetable Lasagna #veggie

Jump to recipe

While visiting my brother and Kate in Boston, MA awhile back, I had the luxury of having dinner cooked for me – something that is a rarity in my home. Kate whipped up a vegetarian lasagna, which was an instant favorite for my belly. Of course that also meant that I needed to acquire this recipe from her.

Taking note that many of the ingredients can be changed or adjusted for quantity, I have recreated this several times. Each time is something slightly different yet still fabulous. Experiment with other vegetables. Kate recommends asparagus and brussel sprouts. Use as many or as few as you would like. However, one thing remains true – the secret ingredients.

Slice of veggie lasagna and a side salad

“My secret ingredient: SUGAR and a can of water.” – Kate

Gotta love simple secrets! The sauce can also be used for pizza. Withhold the water and use an immersion blender as the final step in order to reach the desired consistency. It’s a lighter pizza sauce than I usually make but delicious all the same. I tend to prefer it when I am making a veggie heavy pizza.

But back to this lasagna. If you want to go another step further and make it vegan, just simply substitute vegan dairy products for the ricotta and cheese. Want to make it easier? Use lasagna noodles that do not need to be pre-cooked.

Vegetable Lasagna Recipe

Vegetable Lasagna #veggie


Yield: 8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 zucchini sliced or chopped
  • 1 yellow squash, sliced of chopped
  • 1 head broccoli, chopped
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 14.5 oz diced fire roasted tomatoes + 1 can water
  • 1 Tbsp sugar
  • 1 Tbsp dried parsley
  • 1/2 Tbsp dried basil
  • Salt and pepper
  • 1/2 cup frozen corn (optional)
  • 1/2 cup frozen spinach (optional)
  • 9 whole wheat lasagna noodles, cooked
  • 15 oz part skim ricotta cheese
  • 2 cups Italian five cheese blend


  1. Heat a large skillet with half the butter and olive oil. Add the zucchini, squash, and broccoli and saute until tender,. about 5 minutes. Remove from pan to a plate and cover with foil.
  2. Return pan to heat and add remaining butter and olive oil. Add onion and garlic until tender, about 5 minutes.
  3. Blend in the tomato paste, followed by the roasted tomatoes, sugar and water. Stir and let simmer for at least 5 minutes (the longer you let this cook the better). Season the sauce with parsley and basil. Add salt and pepper to taste.
  4. If you would like to stop the sauce here you may, otherwise mix in the corn and spinach.
  5. Assemble the lasagna beginning with a single layer of three noodles, followed by 1/3 of the sauce, veggies, ricotta, and cheese. Repeat two more times.
  6. Cook at 350 degrees for 30 mins or until bubbly and the cheese is golden.
  7. Allow to sit for 10 minutes before eating.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Kate, sister-in-law of The Spiffy Cookie.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 2/11/21, photos above and below are the originals.

You may also like


Matzo Ball Soup November 28, 2023 - 1:57 pm

[…] with, “I was JUST thinking about those recipes today!”. She did warn me that, like her veggie lasagna, this recipe is an original concoction without a solid […]

Scooter’s Spaghetti January 22, 2023 - 8:49 pm

[…] added such a creamy deliciousness that I could not stop eating it (and made me think about making lasagna with cream cheese instead of […]


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More