Thursday, June 2, 2011

Vegetable Lasagna

Vegetable Lasagna | Bake Your Day

t is a rare occasion that Paul and I arrive home at the same time, on the same night of the week and neither of us has anything to do that night.  This exact thing happened to us last week and we found ourselves at a loss for words.  We were a bit unprepared, didn’t have any meat thawed to eat.  And it was almost the end of the week which means we needed to make a trip to the grocery store.  Finally Paul pulled out an unopened box of lasagna noodles and suggested vegetable lasagna.  What a smart man I married, huh?

I’ll start by saying that this recipe came straight from our minds that night.  We used what we had on hand and what sounded good to us.  We both started chopping, dicing, sauteing and viola; this is what came of it.  Oh my word, we need to collaborate in the kitchen more often!  It was so good.  Hearty is the word that I used to describe it.  I actually couldn’t believe that there wasn’t any meat in it.

I’m not a huge meat eater so I feel lucky that Paul is OK with vegetarian dishes most of the time.  I also feel lucky that my husband and I can spend time together in the kitchen, and enjoy it!  I love being in the kitchen but sharing it with him makes it a completely different place and I realize that we need that more often.  So, here’s to spending more time with the people that I love.  I hope this recipe will help you do the same

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Veggie Lasagna Recipe

Meatless but hearty vegetable lasagna recipe.


1 box, oven ready lasagna noodles
1 Tbs. butter
1 Tbs. olive oil
1 small-medium onion, finely chopped
4 garlic cloves, minced
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 cup fresh green and red peppers
1 – 2 cups mushrooms, sliced
2 cups baby spinach leaves
10 – 12 leaves of fresh basil, chifonade
15 ounce can diced tomatoes, drained
1 – 2 cups marinara sauce
1/2 - 3/4 tsp. chili powder
1/4 – 1/2 tsp. crushed red pepper flakes
1 – 1 ½ Tbs. sugar
Salt and Pepper to taste
8 ounces of cream cheese, cubed into ~1/2 inch pieces
2 cups shredded mozzarella cheese


Preheat oven to 375 degrees. Heat butter and olive oil in a large skillet and over medium heat; add onions and garlic and sauté until very fragrant soft. Add oregano, parsley, peppers and mushrooms and sauté 2 – 3 minutes.

Add spinach and basil in two batches; allow each batch to wilt before adding the next.

Stir in the diced tomatoes, chili powder, red pepper flakes, sugar and season with salt and pepper. Add 1 cup of marinara, combine and allow mixture to boil. Add more marinara at this time if it needs more liquid.

Spray or butter an 8 inch by 11 inch glass baking pan.

Spread a small amount of the mixture in the bottom. Layer three lasagna noodles in the bottom, evenly space 6-8 pieces of cream cheese, spread a handful of shredded cheese and layer 1/3 of the veggie mixture on top. Add another layer of noodles and repeat. End with the veggie mixture and a sparing layer of cheese.

Cover with foil and bake for 45-50 minutes.

Uncover, add another layer of shredded cheese and bake 10-15 minutes more, uncovered, until the cheese is browned and bubble.

Remove from oven and allow to cool 10-15 minutes before cutting.


17 Responses to “Vegetable Lasagna”

  1. #
    Cathy — June 2, 2011 @ 7:32 am

    I would be very happy with this meatless version of lasagna. I'm trying to bring more fruits and veggies into our diet and this is a great way to do it.

  2. #
    Baking Serendipity — June 2, 2011 @ 1:32 pm

    I love cooking with my husband too 🙂 It seems like we also have too few opportunities to do so. Making more time for cooking meals like this one needs to be on the to-do list. Your lasagna looks fantastic and I love that it's all veggies 🙂

  3. #
    Mary — June 2, 2011 @ 6:40 pm

    Cassie, this looks delicious. I love the push everyone seems to be making toward lighter vegetarian dishes. I would love to have this for my supper. I hope you have a great day. Blessings…Mary

  4. #
    bakerbyNature — June 2, 2011 @ 7:11 pm

    Time with you special person in the kitchen is always dreamy! This lasagna looks hearty and I adore meatless options.

  5. #
    Aarthi — June 3, 2011 @ 12:33 am

    This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that

  6. #
    Sandra — June 3, 2011 @ 1:11 pm

    I love this recipe, great to incorporate just veggies, really awesome!

  7. #
    Parsley Sage — June 3, 2011 @ 1:13 pm

    Really nice recipe! Nice spontaneous use of cream cheese. I'd never thought of using that in a lasagna. Well done!

  8. #
    Tiffany — June 3, 2011 @ 1:49 pm

    Such a great looking veggie dish! And the cream cheese is super creative!

  9. #
    Mike@ The Culinary Lens — June 3, 2011 @ 9:00 pm

    Necessity is the mother of invention. Looks great

  10. #
    Lori — June 4, 2011 @ 7:46 am

    I love a good veggie lasagna. Yours looks great! It's reminded me that I haven't had it in a while and now it sounds pretty darn good! 🙂

  11. #
    Cassie @ Bake Your Day — June 4, 2011 @ 8:32 am

    We totally used the cream cheese because we didn't have any ricotta or cottage cheese. We didn't have them on hand because I'm not a fan and I don't buy them (ever!) I will use cream cheese in lasagna from now on!!

  12. #
    kitchenarian — June 5, 2011 @ 9:46 pm

    I love the spinach and mushrooms in it. Thanks for the recipe.

  13. #
    Lindsey @ Gingerbread Bagels — June 6, 2011 @ 3:23 am

    I LOVE veggie lasagna. Yours looks soooo good. I need to make lasagna sometime soon, I haven't had it in a while.

  14. #
    Katie — June 6, 2011 @ 9:13 am

    I'm a meat eater, but I looove veggie lasagna! So fresh and light tasting. Yours looks great!

  15. #
    Pretty. Good. Food. — June 7, 2011 @ 12:15 pm

    Sounds great! It's always nice to switch up the traditional with some veggies 🙂

  16. #
    kita — June 10, 2011 @ 9:52 pm

    The best recipes come from what we have in the fridge and what we can think up! This vegge lasagna sounds delish!

  17. #
    Buck Stufflebeam — July 8, 2013 @ 11:11 pm

    Commercial products, marketed especially towards vegetarians and labeled as such, are available in most countries world wide, in varying amounts and quality. As example, in Australia, various vegetarian products are available in most of supermarket chains and a vegetarian shopping guide is provided by Vegetarian/Vegan Society of Queensland..:-*

    Pay a visit to our own web site as well

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