Veggie Lasagna


** Disclaimer ** This took me about 2.5 hours from start to finish to make. Cooking time is 80-90 minutes, the rest was prep time. With that being said, please do not let that scare you away from making this dish! Everyone who tried it LOVED it!!



  • 1 Large Eggplant, sliced in 1/4 inch rounds
  • 1/2 lb Mushrooms, sliced
  • 3 Small Zucchini, sliced lengthwise (I missed this cutting instruction and sliced mine round, so either way works.)
  • 2 Sweet Red Peppers, cut into 6 pieces each (I missed this cutting instruction as well, oops.)
  • 3 T. Olive Oil
  • 1 Clove Garlic, Minced (I use the minced garlic in a jar)
  • Pepper and Salt
  • 1 (15oz) Ricotta Cheese
  • 1/4 C. Parmesan Cheese, grated
  • 1 Egg
  • 1 (26 oz) Jar Pasta Sauce or Homemade Sauce (Recipe included at bottom of post.)
  • 2 C. Mozzarella Cheese, Shredded
  • 3 T. Basil (I honestly don’t think I used that much, maybe 1 T.)


  1. Spread eggplant and mushrooms onto a baking pan. Place zucchini and red pepper on a second pan. Combine oil and garlic, brush over both sides of veggies. Sprinkle with salt and pepper. Bake uncovered at 400 F for 15 minutes.

    My veggies had to be overlapped to all fit on the pans.
    My veggies had to be overlapped to all fit on the pans.
  2. Turn over veggies and bake for another 15 minutes.
  3. Remove eggplant and mushrooms. Bake zucchini and peppers for 5-10 minutes more, until edges are brown.
  4. In a bowl, combine the ricotta cheese, parmesan cheese, and egg.

    Veggies all done!
    Veggies all done!
  5. Spread 1/2 cup pasta sauce in a 9x13in glass baking dish. Layer with half ricotta cheese mixture, half veggies, a third of pasta sauce, 2/3 cup mozzarella cheese. Sprinkle with basil.
    I used 2 pans because I thought all the veggies wouldn't fit in 1, but they could have.
    I used 2 pans because I thought all the veggies wouldn’t fit in 1, but they could have.

    Veggie Lasagna5 Veggie Lasagna6

  6. Repeat layers.
  7. Top with remaining pasta sauce. Cover and bake at 350 F for 40 minutes.

    All layered up and ready for the oven.
    All layered up and ready for the oven.
  8. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese has melted.
  9. Let stand for 10 minutes before cutting.
    All done!! It looks so delicious!!
    All done!! It looks so delicious!!

    This is the pasta sauce I use for spaghetti as well. It is so easy!!



  • 2 T. Olive Oil
  • Pepper
  • 1/2 C. Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 1 Can Tomatoes (18oz), crushed
  • 1/2 T. Italian Seasoning (or seasoning of choice)


  1. Place a large heavy pan over moderate heat. Add the oil, garlic, pepper, and onion. Cook for 5 minutes.
  2. Add crushed tomatoes. Add choice of seasonings. Reduce heat and simmer, stirring occasionally for 10 minutes.
  3. Ready to serve.

I hope you enjoy this meal as much as we did! The recipe was taken from “Maximized Living Nutrition Plans“.