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Veggie Lasagna

vegetarian lasagna recipesIt has been a good start to a new year. A few weeks before Christmas, my friend asked me if I would do the Nike Women’s Half Marathon with her. It is the first time that it is in DC, and there is a Tiffany necklace when you cross the finish line. It was a lottery and in truth, I was sort of banking on my name not being picked. But lo and behold, it was, so now I am training for my first (and quite possibly only) half marathon. The thing is, I really do not like running. At. All. My legs feel heavy and I get so bored. I have re-joined the gym, am putting in the time, and trying some new things to keep me interested. I took my first Bar class and I am in love. If you have any tips for me, please leave me a comment or send me an email. I am a new-ish runner and could use all of the tips I can get.

One of my favorite things to eat is lasagna. I love it. And I love that it is easy to make and you can make it a million different ways. This veggie lasagna is my new favorite, and have made it many, many times. In fact, I made it for Christmas dinner last year. It is that good. Use whatever vegetables you have in your fridge, but mushrooms, red and yellow peppers, and onions are my favorite combination. You can assemble this a day ahead of time, keep it in the fridge, and bake it off before you serve it. Or, you can bake it off and reheat it. If I am only feeding my family, I usually make it in two 8×8 pans, and keep the other one in the freezer.

vegetarian lasagna recipe2 Tablespoons olive oil
12 ounces baby spinach
2 red peppers, sliced
2 yellow peppers, sliced
1 onion, sliced
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 1/2 cups ricotta cheese
1 cup Parmesan cheese, grated
3 cloves garlic, minced
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 egg
1 box no boil lasagna noodles
2 cups mozzarella cheese (I use a mixture of fresh and shredded)
2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
1/4 cup flat leaf parsley, chopped

vegetarian lasagna recipeIn a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.

vegetarian lasagna recipeAdd red and yellow peppers. Cook until soft, about 10 minutes.

vegetarian lasagna recipeAdd spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.

vegetarian lasagna recipesSet the vegetable mixture aside.

vegetarian lasagna recipesIn another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil, egg, and remaining salt, pepper, and red pepper flakes. Set aside.

vegetarian lasagna recipesTo assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.

vegetarian lasagna recipesAdd a layer of vegetables.

vegetarian lasagna recipesAdd slices of fresh mozzarella and shredded mozzarella.

vegetarian lasagna recipesRepeat until you have used all of the ingredients. Top with chopped parsley.

vegetarian lasagna recipesBake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes.

vegetarian lasagna recipesLet rest for 20 minutes before slicing.

Print

Veggie Lasagna


Ingredients

  • 2 Tablespoons olive oil
  • 12 ounces baby spinach
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 onion, sliced
  • 1 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 2 1/2 cups ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 1 egg
  • 1 box no boil lasagna noodles
  • 2 cups mozzarella cheese (I use a mixture of fresh and shredded)
  • 2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
  • 1/4 cup flat leaf parsley, chopped

Instructions

  1. In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes. Add red and yellow peppers. Cook until soft, about 10 minutes.
  2. Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
  3. In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
  4. To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9Γ—13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add slices of fresh mozzarella and shredded mozzarella. Repeat until you have used all of the ingredients. Top with chopped parsley.
  5. Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.

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  1. Stephanie @ Girl Versus Dough

    January 9th, 2013 at 2:00 pm

    I am SO not a runner, either, but this year I decided to make it a goal to at least be able to do a 5K (remember how I’m NOT a runner? :)). I’ve found this website to be super helpful with its training programs: http://www.coolrunning.com and I think they even have a program for half marathons. Good luck with getting ready, Bree!

    Oh and by the way, this veggie lasagna looks AMAZING. Yum!

  2. bakedbree

    January 14th, 2013 at 9:33 pm

    Thank you Stephanie! I signed up for the Color Run too. πŸ™‚

  3. MB

    January 9th, 2013 at 2:20 pm

    Congrats on signing up for your first half marathon! That’s quite a way to get into running. I am 8 months pregnant and really miss running. I have run a few half marathons and they are so rewarding. I have used Hal Higdon’s novice training program and it really liked it. I suggest you add in an extra week with 12-13 miles as your long run though.

    I hated running when I started years ago but have grown to love it. I really think it is a learned skill and you grow to appreciate all that your body can do. I personally love the feeling of exhaustion after a long run. I feel like I accomplised something. Plus you can eat more πŸ™‚ So appreciate those heavy legs! Also, try running outside. I can’t run on the treadmill, so boring. Are you near the WO&D trail? Those were always my favorite runs. And don’t worry about how fast you go. If you are running, you are doing something great.

    Lastly, you need to be careful that you don’t get injured if you haven’t been running much before starting your training. It’s easy to get shin splints. So make sure you have some rest days. Good luck! You can do it!

  4. bakedbree

    January 14th, 2013 at 9:33 pm

    Thanks for sharing your story, and I will check into that training plan. I hope that I come to love running.

  5. Vanessa Hanson

    January 9th, 2013 at 2:33 pm

    I hate running too, but I so wish that I was a runner! I have the same problem, I get bored and then all I can focus on is how tired or out of breath I am. I downloaded the “couch to 5k” app. I think it was $2.99 and it is the closest thing to make me somewhat enjoy running. It syncs with your music so you can make your perfect running playlist and then it tells you when to run and when to walk. It’s a very gradual build so you don’t feel overwhelmed. And yes, that veggie lasagna looks awesome!!

  6. bakedbree

    January 14th, 2013 at 9:32 pm

    I hear you! I think that the apps really help keep you motivated.

  7. Katrina @ Warm Vanilla Sugar

    January 9th, 2013 at 3:54 pm

    This is such wonderful news! I started running marathons two years ago, and really think it changed my life for the better. The main advice I can give you is to try your best to get in all of your training runs, don’t worry about speed, and don’t compare yourself to others. This is for YOU! All the best in your training Bree πŸ™‚

  8. bakedbree

    January 14th, 2013 at 9:24 pm

    Really? This makes me feel better. Thanks you for the tips!

  9. Carla @ Carlas Confections

    January 9th, 2013 at 4:23 pm

    I really love lasagnas too. So yummy and this veggie version looks just perfect! I really need to get back into exercising again after the holidays =/ I should do something like a half marathon to get myself motivated to actually train… Good luck with yours! Im sure youll do great πŸ™‚

  10. bakedbree

    January 14th, 2013 at 9:23 pm

    I do a lot better with a goal, or end in sight. Even a 5k is a good reason to get started. I also signed up for the Color Run!

  11. JP

    January 9th, 2013 at 4:36 pm

    Best of luck in your training, Bree. That sounds like one amazing half marathon. I have no idea what your training looks like or how much you are already capable of accomplishing in running, but DoctorMama changed running for me. The starting post is here: https://doctormama.blogspot.com/2006/05/listen-up-maggots.html

    Other things I can think of – A great playlist. Great shoes for YOUR feet/knees/joints/body (my feet need trail running shoes, the fancy running stores’ shoes didn’t work for me).

    Furthermore, I also had some good luck with the Ease into 10K app for my phone. A 10K is a quarter marathon.

  12. bakedbree

    January 14th, 2013 at 9:22 pm

    Thank you!!! Thanks for sharing that website!

  13. Anita

    January 9th, 2013 at 5:17 pm

    Wow. I was just thinking yesterday about making a lasagna. Perfect timing. Can’t wait to use this recipe πŸ™‚

  14. bakedbree

    January 14th, 2013 at 9:22 pm

    How fortuitous!

  15. Katie @ Blonde Ambition

    January 9th, 2013 at 6:45 pm

    I’ve made vegetable lasagna before, but it was nothing like this! This sounds so hearty and delicious. And I like that you use a combination of fresh and shredded mozzarella!

    Good luck on the half marathon! What an amazing accomplishment that will be. I have friends who ran the Nike Womens Marathon (or the half marathon) in San Francisco and got their Tiffany necklaces πŸ™‚

  16. bakedbree

    January 14th, 2013 at 9:21 pm

    Thank you Katie! This is my favorite of all my lasagna recipes.

  17. Jennifer @ Mother Thyme

    January 9th, 2013 at 6:54 pm

    This lasagna is fabulous! I love all the veggies you incorporate in this. As for running, not for me. I’ve tried, and tried but I can’t find it in me to keep it up but I commend you for doing a half marathon, that is so awesome!

  18. bakedbree

    January 14th, 2013 at 9:20 pm

    Thank you Jennifer! We will see how it goes!

  19. June g.

    January 9th, 2013 at 9:16 pm

    I just signed up for this https://www.mudrunguide.com/event/virginia-beach-virginia-dirty-girl-mud-run-2013/ I have never in my life done one! I’ll look forward to any running tips too:)

  20. bakedbree

    January 14th, 2013 at 9:17 pm

    Good for you June! Runners are so supportive of each other.

  21. Lizz

    January 9th, 2013 at 10:50 pm

    I’m doing the Nike Women’s Half in DC too!! This will be my second half, and I ran (and by that I really mean managed to finish) the Marine Corps Marathon in October. My biggest suggestion is to not beat yourself up, if you miss a run, if you think you’re not going fast enough, or anything else. It’ll be fine. I was concerned the whole time training that I would be the last person to finish, but I wasn’t. I was afraid people would judge me for being the chubby girl out there running, but everyone on the course is way too worried about themselves or was want to see people out on the course getting it done. Some positive self talk is good too, come up with a mantra, when the going gets tough, say it to yourself.
    Good Luck!

  22. bakedbree

    January 14th, 2013 at 9:16 pm

    You are awesome! Thanks for the advice!

  23. lynn @ the actor's diet

    January 9th, 2013 at 11:28 pm

    so gorgeous, bree!

  24. bakedbree

    January 14th, 2013 at 9:14 pm

    thank you Lynn!

  25. Amy

    January 10th, 2013 at 10:36 am

    Oh no, you’ve succumbed to the “Run A Marathon” peer pressure? Just promise you won’t start triathlons next. I just couldn’t handle it.

  26. bakedbree

    January 14th, 2013 at 9:13 pm

    Never! I can barely float. I have actually had this on my bucket list for many years. Someone once told me that I would never be able to do it. I don’t like being told that I can’t do something! πŸ™‚

  27. amanda

    January 10th, 2013 at 12:41 pm

    i am also running the nike women’s half marathon! this is my second one, good luck with your training! see you at the finish line =)

  28. bakedbree

    January 14th, 2013 at 9:12 pm

    I hope to see you there!!

  29. Ashley Bee (Quarter Life Crisis Cuisine)

    January 10th, 2013 at 12:43 pm

    I LOVE veggie lasagna! It is definitely my favorite πŸ™‚ I actually never knew lasagna traditionally had meat, since I grew up on veggie kind!

  30. bakedbree

    January 14th, 2013 at 9:12 pm

    Me too! I could very easily not eat meat at all.

  31. Joanne

    January 10th, 2013 at 12:47 pm

    I have SO MUCH FAITH that you can do this! I’ve run quite a few halfs and three marathons in my day…and this is coming from someone who was not athletic at ALL until my senior year of college. So if I can do it, anyone can! I know quite a few people running the Nike Half in DC and it sounds like it’s going to be an awesome race! My best advice is to do a lot of strength training (the bar classes sound perfect!) and to listen to your body. You’ll be fine!

  32. bakedbree

    January 14th, 2013 at 9:12 pm

    You are so sweet! Thank you for the encouragement!

  33. Bree {Skinny Mommy}

    January 10th, 2013 at 12:53 pm

    Looks like the most perfect veggie lasagna-yum!

  34. bakedbree

    January 14th, 2013 at 9:11 pm

    Thank you! You could very easily lighten it too. πŸ™‚

  35. Lynda @Me and My Pink Mixer

    January 10th, 2013 at 3:53 pm

    Wow Bree – your lasagna looks amazing! Printing it out now so I can make it this weekend.
    Good luck with your training – 5 k’s are more my speed πŸ™‚ While you’re running just think about a large Diet Coke waiting for you at the finish line – maybe that will motivate you – ha!

  36. bakedbree

    January 14th, 2013 at 9:11 pm

    Thank you Lynda! I love this lasagna!

  37. Kerry

    January 10th, 2013 at 10:15 pm

    Sooooo jealous you got into Nike DC! I entered but wasn’t chosen. I lost 75 pounds when I started running three years ago. Now I coach beginning runners to run 5K, 10K and half marathon distances. My best advice would be to try and find an experienced runner or a running group to help you through your training. It’s what made the difference for me and I’ll bet it will really help you along. A more experienced runner will probably be able to run easily at your pace and talk to you throughout the run to keep your mind occupied and off of how heavy your legs feel (that happens to all of us!!). They can also reassure you that you can complete a distance and help you get through the really tough miles. Sometimes it’s just great to have someone with you at the end of a long run to high-five and celebrate with. Make sure you get in your shorter weekday runs – they are essential for preparing you for those weekend long runs. Enjoy!!!

    Oh, and enjoy the lasagna that much more now that you’re going to be burning all those calories off and more!

  38. bakedbree

    January 14th, 2013 at 9:08 pm

    This is so inspiring! Such a great idea! Will look into it.

  39. Lydia

    January 11th, 2013 at 12:13 am

    Hello! This looks delicious! Where does the 1 egg go in the recipe? Thanks!

  40. bakedbree

    January 14th, 2013 at 9:06 pm

    In the ricotta. Sorry!

  41. Mm

    January 11th, 2013 at 4:08 pm

    Does the egg go into the ricotta mixture?

  42. bakedbree

    January 14th, 2013 at 9:06 pm

    Yes, thanks for pointing out that I forgot it.

  43. Joanie Moore

    January 11th, 2013 at 9:01 pm

    join Team In Training! you will get excellent coaching and fundraise for a very important cause-Leukemia & Lymphoma Society.

  44. bakedbree

    January 14th, 2013 at 9:04 pm

    Thanks for the suggestion!

  45. Alanna

    January 14th, 2013 at 6:46 pm

    Wishing you the best of luck with the half marathon. I hate running too, but really admire those who do it! This lasagna looks fantastic – yes, please. πŸ™‚

  46. bakedbree

    January 14th, 2013 at 8:53 pm

    Thank you Alanna! I appreciate the support.

  47. Lori @ RecipeGirl

    January 15th, 2013 at 5:26 pm

    This looks mouthwatering. And I love the new space you’ve created here- beautiful! I ran a half-marathon a couple of years ago- it’s a great goat to set and accomplish. I don’t have any advice for you other than just stick with your training program and don’t over-train. Have fun!

  48. bakedbree

    January 15th, 2013 at 10:08 pm

    Thank you Lori! I appreciate the tips.

  49. Kaley

    January 16th, 2013 at 2:59 am

    I ran the Nike Women’s Marathon in 2006 and when I registered, I couldn’t even run 3 miles without walking. Nike organizes an awesome running club to help train for the marathon / half marathon. We had training runs on Wednesday nights and Saturday mornings, and Nike provided pacers as well as water / aid stations along the training course. Each week was a different length and a different route, and I loved getting to see different parts of San Francisco. They also gave all of the runners a training program to follow, depending on what your level of fitness was at the start. (I think it was a 4 month program) It was awesome and got me from not being able to run 3 miles to being able to complete the full marathon. It was such an amazing experience, you will absolutely love it!!

  50. bakedbree

    January 16th, 2013 at 8:41 pm

    Thanks for the tips Kaley! I appreciate it.

  51. Chineka (savorthebaking)

    January 16th, 2013 at 8:24 pm

    mmmm….I love lasagna. I will give this veggie version a try.

  52. bakedbree

    January 16th, 2013 at 8:26 pm

    I hope that you do!

  53. Emily @ Hungry Delights

    January 22nd, 2013 at 12:15 am

    I am always looking for awesome ways to sneak meat-free meals under the nose of my fiance. Found another winner I think. This looks divine!

  54. bakedbree

    January 22nd, 2013 at 10:58 pm

    This is a good one for that!

  55. Bree Davidson {TNT Bree}

    January 25th, 2013 at 1:37 am

    I’m training for my third half marathon right now. Here’s what has worked for me:

    1) Community – I’m part of Team In Training (and happen to work for LLS as well), and I love it, plus I met my BRFs through TNT. I also follow Another Mother Runner – their blog and podcasts are great.

    2) Interval training. I loosely follow the Galloway Method. The key for me is to feel good during most runs, and the walk intervals are built in recovery time. Right now, 3:00 run and 1:00 walk is my jam.

    3) Apps – I use MapMyRun (free version) to track my distance and pace. I use SecondsFree for interval timing.

    Good luck as you prepare for your half! Don’t put too much pressure on yourself, and enjoy the day. Nike Women’s runs are magical.

  56. bakedbree

    January 27th, 2013 at 8:14 pm

    thank you Bree! Love your name. πŸ™‚ I appreciate the tips.

  57. Michelle

    February 24th, 2013 at 11:15 am

    Would it be a problem if I used the boil kind of noodles? I have 3 boxes,trying to use them up.

  58. bakedbree

    February 24th, 2013 at 8:55 pm

    Nope, not at all!

  59. Niki

    March 3rd, 2013 at 12:34 am

    I found this on Pinterest and made it tonight. I added zucchini and halved the spinach, used shredded & fresh mozzarella as you suggested, and Trader Joe’s canned marinara. DELICIOUS! Best lasagna ever! Even my 6-year-olds cleared their plates. Thanks for an awesome recipe.

  60. bakedbree

    March 4th, 2013 at 8:51 pm

    I love this recipe too, so glad you liked it as much as me.

  61. Megan okeefe

    March 14th, 2013 at 10:28 am

    How mych does this recipe make, looks delish!

  62. bakedbree

    March 14th, 2013 at 9:49 pm

    A 9×13 pan, maybe 8 servings?

  63. Deseree

    April 14th, 2013 at 4:31 pm

    I just made this recipe for the first time today, oh my goodness it is delicious!!!

    Thanks so much!

  64. bakedbree

    April 14th, 2013 at 11:22 pm

    You are so welcome!

  65. Jamie

    April 14th, 2013 at 5:49 pm

    Thanks for the great recipe! My brother-in-law is a vegetarian, so I recently made one meat and one veggie lasagna for a dinner party at their house. Everyone (including the meat lovers) devoured your recipe! So cheesy and colorful. Thanks again!

  66. bakedbree

    April 14th, 2013 at 11:22 pm

    I am so glad! I love this recipe and it is my favorite way to eat lasagna. Who needs meat?

  67. Irina @ wandercrush

    May 7th, 2013 at 6:24 pm

    Those melty chunks of mozzarella are dreamy. Beautiful blog!

  68. bakedbree

    May 23rd, 2013 at 9:48 pm

    Thank you!

  69. Lindsay

    February 3rd, 2015 at 6:08 pm

    Made this tonight and I can’t wait to eat it!! I wanted to let you know that on the printable version the egg is missing from the ricotta mixture… I knew to add it because I make lasagna all the time but others might not… Thanks for great recipes!!
    L

  70. bakedbree

    February 17th, 2015 at 12:21 pm

    Thank you for telling me!

  71. Soybean

    January 3rd, 2016 at 5:54 pm

    This is the first time I will be making lasagna. Do I have to cook the lasagna noodles before placing in the oven?
    Thanks!

  72. bakedbree

    January 6th, 2016 at 8:55 pm

    Yes. Unless you use the no-bake sheets. Then you don’t have to do anything.

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