vegetarian lasagna

Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices.

Best Vegetable Lasagna

olive oil

large carrots, chopped (about 1 cup)

red bell pepper, chopped

zucchini,

yellow onion, chopped

salt

baby spinach

(28 ounces) diced tomatoes

basil

garlic, pressed

red pepper flakes

(16 ounces) low-fat cottage cheese, divided

¼ teaspoon salt, to taste

black pepper,

no-boil lasagna noodles*

(2 cups) mozzarella cheese

Preheat the oven to 425 degrees Fahrenheit.

To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.

Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.

Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.

Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.

Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you&#8217;ll need it later.

Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add 1/4 to 1/2 teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it&#8217;s lasagna assembly time!

Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

Top with 3 more noodles, followed by the remaining cottage cheese mixture (we&#8217;re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.

Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.

Wrap a sheet of parchment paper or foil around the top of the lasagna (don&#8217;t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.

I used tofu mixed with 1/4 cup nutritional yeast instead of the cottage cheese (and just omitted the mozz on top) Delicious!

This was my first lasagna ever and it was absolutely amazing. Thank you so much for this recipe. It's healthy and delicious.

I have made this recipe many times now, i love the colors of the veggies and its so delicious, my toddler loves it. Today I made it and switched the cottage cheese for a mix of eggplant, sour cream and parmesan, and its aweosme! This has become a family favorite for years to come... thank you

Delicious!

For anyone that does not have a food processor or mixer do not fret, it still comes out great if you skip those steps!

I have many of your recipes and loved almost all! I have to admit that I made a number of tweaks to this recipe, but I really appreciated the idea of processing it. That was genius. Here's an even easier idea - I was lazy so I just used my emulsion blender in the pot for like 20-30 seconds. It worked perfectly and did not make the veg too mushy. I also wanted to recommend trying regular lasagna noodles (not no-boil, which have inferior texture) - just make it about 6-7 hrs in advance, or the night before, and they will cook perfectly at slightly lower heat for very slightly more time. I doubled the recipe and will freeze one for a couple of weeks - we'll see how it turns out. I always like to batch, so I would love to see your suggestions about how to make a veg sauce that lasts through freezing. There has to be a way!

I'm disabled so I sped up this recipe.  I used jar pasta sauce and added Mexican marinated carrots instead of the plain carrots, to give it some zing!  I think the fresh basil makes all the difference.  Enjoy

I love this recipe... and so does everyone in my house! I've made it several times over the past year or so and it's always a hit. I think I am overzealous with the vegetables and end up with extra filling every time... sometimes more than others. Any creative suggestions on how to use it up?

Best Lasagna Ever!! I don't miss the meat at all. Try this recipe!

I made the white lasagna using fresh spinach, one zucchini and one cup thinly sliced Carrots. It was fantastic! I ate early lunches just so I could eat it sooner, rather than later.

This was so delicious! The cottage cheese + vegetable mixture really made it for me! Will definitely make again.

Actually not eating until tomorrow but the house smells great!
Also used 9x13 pan and it fits just fine
Recommendation for reheating? Thinking aluminum foil 350 degrees for 30 minutes?

Loved this recipe! It was extremely easy and my whole family loved it :) The only thing I would change is that I wouldn’t add any salt at all next time - I think the salt from the cheeses would have been plenty. I will be making this again :)

Your recipes are always winners!

This recipe is delicious!!! Huge hit in this house! I'd love to make another and freeze it for a day when we have neither the time nor energy to cook dinner. Could you provide some recommendations as far as freezing the lasagne? Given that the recipe calls for no-boil noodles, my gut sense is that it's probably better to bake the lasagne, cool it, freeze it, and then reheat it on the day it'll be eaten. Does that seem right? Any advice on the best way to reheat it (i.e. oven temp and time)? Can it go straight from the freezer or should I thaw it in the fridge overnight? (Apologies if you've already covered these types of questions in other comments.)

My family loves this!   Can it be made ahead and frozen?

Made it yesterday and loved it!  I only got 6 servings which is plenty for the 2 of us with leftovers to freeze.  While I loved the quick prep with the oven ready pasta I wasn't wild about the taste.  I never liked them in anything else but thought maybe they improved and I would give them another chance.  They were ok in the center of the dish but the outside pieces were doughy.  Maybe they need more sauce?  I did make sure to spread everything to the edges.  Oh and I used my favorite Rao's instead of bothering with the extra step of making the sauce.  I think next time I would just buy and cook the regular lasagna pasta.  Will that change the time &amp; temp?

Hi, I used the only brand my srore had which was Kroger store brand. I could have gone to whole foods or AJ's but Kroger is the most convenient for me and I won't go out of my way for just 1 thing.  I think it's just that I don't like the oven ready pasta and will take the extra step of cooking regular pasta next time.  Everything else was great!

I really loved this lasagna recipe! I made it for myself and my 4-year-old son. 2 things to note that I felt were important: I ran out of sauce and did not have enough to spread on the last layer. If I made this again, I would make slightly more than the recipe suggests. I also used the 365 WF no-boil lasagna noodles, and some of them were not cooked through all the way. I plan on extending the bake time next time as well. Otherwise, the flavors are incredible and I would absolutely recommend this! I love your recipes!

Hi Kate,
Thank you so much for such an amazingly easy and delicious recipe. It came out so well, everybody loved it.

I didn't have cottage cheese at hand, so I used a mix of sour cream, full fat yogurt &amp; little bit of grated mozzarella. It's absolutely delicious.. 

Thankssss alottt.. 
I am now hooked to your page &lt;3

https://content.jwplatform.com/videos/nbeub83f.mp4

Watch how to make the best vegetable lasagna in this short recipe video! This lasagna is packed with veggies and so delicious.

Best Vegetable Lasagna Recipe

Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom Kale Lasagna Rolls

9 oz dry lasagna noodles, cooked

marinara sauce

kale (stems removed, chopped fine)

oz mushrooms (chopped fine)

garlic (chopped)

oz part skim ricotta cheese (I like Polly-o)

Parmesan cheese

egg (whisked)

salt and fresh pepper

oz 10 tbsp part-skim mozzarella cheese, shredded

Preheat oven to 350F.

Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse a few times until chopped.

In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.

Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.

Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Makes 10 rolls. Serve with extra sauce on the side.

The best roasted vegetable lasagna recipe! This easy, homemade vegetarian lasagna is packed with leeks, fennel, zucchini, tomatoes, mushrooms, kale, and more!

Best Vegetarian Lasagna

leek

½ medium red onion

fennel

carrots

mushrooms

zucchini

cherry tomatoes (left whole)

olive oil (for drizzling)

sea salt and black pepper

tofu

yeast

juice and zest of 1 lemon

garlic

oregano

sea salt

black pepper (to taste)

lasagna noodles*

kale

mozzarella cheese

basil (for garnish)

Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.

Make the &quot;ricotta&quot;: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.

In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.

Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce. Add the next layer of 4 noodles and top with the remaining ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.

Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Vegetarian Lasagna with Ricotta

garlic cloves

unsalted butter

tomato sauce, fire roasted if possible

tarragon (or oregano)

cornstarch (or arrowroot starch)

lasagna noodles (8 ounces, gluten-free as necessary)*

baby spinach** (or 8 cups chopped spinach)

thyme

lemon

nutmeg

(2 cups) ricotta cheese

Parmesan cheese, divided

(12 ounces) shredded mozzarella cheese, divided

black pepper

Preheat

Preheat the oven to 375 degrees Fahrenheit.

Boil the noodles*

Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.

Prepare the tomato sauce (or skip with purchased marinara)

Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.

Wilt the spinach

In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.

Prepare the cheese filling

Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.

Layer the lasagna

In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.

Bake the lasagna

Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!

Basic + Awesome Vegetarian Lasagna

onion,

carrots,

walnuts

butter oil

Italian seasoning

kosher salt + black pepper

tomato sauce

mascarpone

garlic, grated

noodles noodles

Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.

Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.

Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt. 

Layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.

Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

Aloha from Maui, Cookie &amp; Kate, What is so wonderful about this recipe it is so easy to modify it, and a great way those vegtab
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I too pass on using cottage cheese, I used Ranchero Fresco, it is a mild fresh white cheese from Mexico with a wonderful texture melted, I also added a little bit of feta cheese to it!

Both times I've made this, my no boil noodles lift out near the end of cooking, and I have to push them back down, and cover with foil again to get them all the way cooked.  I feel like the timing/temp may be off because I never have this happen with my regular meat lasagna that I make with no boil noodles. I also feel like I used way more sauce to get those noodles covered...as they won't cook unless they are covered with wet ingredients...

Amazingly flavorful. I made this last night and my 14 year old daughter secretly complained to my husband that I wasn't using meat. Well.... We all found it delicious and my daughter said it was the best lasagne she's ever had. She had seconds, gave it two thumbs up and said we.can add it to our favorite recipe collection! I swapped out the pepper for some corn since I'm the only one who likes peppers in my house. Thank you so much for the recipe!

I LOVE this lasagna! I am making it for Christmas Day and wondering if you have any make ahead tips?

Making with kale along with the tiny amount of spinach I have left!
Let’s hope it is just as good as the original recipe...couldn’t find  spinach yesterday.

Hi there. I’ve made this delicious recipe before. I am making a double batch for Christmas. I am preparing it early but am wondering if I can assemble it ahead?  Should I assemble and cook a day early or can I assemble and then bake on Christmas Day?  Just unsure with the no boil noodles. Thank you!

Love this recipe. I have made it several times and it always turns out delicious. I usually prepare it the day before cooking, then just let it sit out for an hour before baking. This recipe is the easiest and most delicious lasagna I have ever made. Thank you. : ))

Kate - I just want to thank you for this lasagna recipe and all the others on your blog. The hummus, the breakfasts, etc. I've been cooking a lot more during the pandemic and everything you post is delicious, easy, etc. Merry Christmas and all the best in 2021.

Thank you so much for this amazing recipe! It’s just perfect. The taste and consistency - everything! We loved it and I can’t wait to make it again and perhaps even try some other vegetables in the mix. Next I will try your veggie burgers as I have never really found a good recipe for that.

This lasagna is seriously delicious!! It was somewhat labor intensive but totally worth it. Also, there was no way that would have fit into a 9 x 9 pan. I used a 9x 13 pan and it was perfect.

Aptly named. I've made a lot of veggie lasagnas. None of them rose to "Best in Class" status. But I persisted. We have a winner. 
Thank you for this recipe.

I just cooked this tonight and it’s outstanding!  It’s the best veggie lasagna I’ve had.

Hi there!  I made this lasagna with homemade pasta, homemade bechamel sauce, and homemade tomato sauce.  I wondered if I could make it a day ahead, but decided to make it the day we made the lasagna.  It turned out to perfection!  My daughter is the vegetarian and she had 2 helpings!  Thank you so much for this recipe, it is now part of our annual lasagna making process.

Hi Kate!
I prepped the ingredients on Wednesday. Then I assembled one really large tray and a smaller one on Christmas Eve. I cooked them both according to your directions on Christmas Day. Rave reviews all around and fights over who got the leftovers. The cottage cheese remains a secret  Thank you!!

This is a big hit with my family! They want me to make it for our gatherings every time.  It's so tasty! Thank you for this recipe!

This lasagna has really nice flavour and with a food processor, it's quite easy to make. My vegetarian daughter, who's quite picky, liked it because she did not find it overly tomato-y. It also got the seal of approval from my meat-loving husband. 

I would warn others to make sure their 9" pan is deep. I was worried that it would overflow, so I put a cookie sheet underneath it. However, miraculously, there was no overflow! 

Would definitely make this one again!

The Lasagna was perfect, I used Mushrooms, Spinach, green and red peppers . I used Rao's pasta sauce instead of making it, next time I shall try making the sauce myself

The Lasagna was perfect, I used Mushrooms, Spinach, green and red peppers . I used Rao's pasta sauce instead of making it, next time I shall try making the sauce myself. I added some Italian seasoning to the cooked vegetables, which made it super flavorful.

This dish is fantastic! It’s my favorite on your site. My husband and I love it! I couldn’t believe how good the cottage cheese tasted in the lasagna, and I admit, I was skeptical, on using it vs. ricotta. I’m happy I gave it a chance because it’s so good! Thank you for all of your wonderful recipes, Kate! I’ve been making many during the quarantine.

Made this New Year's Eve and it was SO GOOD! The red bell pepper was just enough, sweet but not overwhelming. The cottage cheese is a wonderful healthy alternative for ricotta. This will be going into our monthly rotation.

This eggplant lasagna from Delish.com is cheesy and completely meat free.

Eggplant Lasagna

eggplants,

kosher salt

garlic,

yellow onion

marinara

whole milk ricotta

c. Parmesan

parsley,

c. mozzarella

Good Base Recipe
Couple of tweaks:
1. Cut eggplant 1/2”, salt for 45-60 minutes then roast for 20-30 @ 400
2. Add bag of baby spinach, chopped and microwaved 2-4 min and drained. Add nutmeg, Aleppo pepper and black pepper to the ricotta, egg, spinach and parsley mixture. Also add fresh grated Parmesan to mixture before layering.
3. Use marinara sauce which has basil. Suggest something like So. Beach sauce.
4. Garnish top layer with sliced heirloom tomatoes, fresh basil and fresh mozzarella and Parmesan on top.

I've made this twice now, once with Japanese eggplant and once with regular eggplant. I definitely recommend using Japanese eggplant and making sure you aren't slicing it too thick. I sliced mine at about 1/8" instead of 1/4" and it came out great. I also added a layer of ground italian sausage, and a layer of mushrooms. I used 2x as much sauce and 1.5x the amount of ricotta that the recipe calls for. Came out fantastic!

The dish is delicious but totally wrong on cook time. If you make this dish without pre cooking the eggplant it will still be raw in 35 minutes. It works fine with a bake time of 80 minutes.

I will definitely be making this again with some tweaks. I needed more marinara sauce but luckily I had some in the fridge. The cheese was the perfect amount for the 3 layers I made. I will also be cooking my eggplant beforehand or doing some research to figure out how to make it less tough, or I’ll just substitute zucchini. My husband was a big fan!

My neighbour and I made this and it was sensational, cooked to perfection and the taste was explosive...10 stars..needed a little extra ricotta as eggplants for larger then expected but worked a treat...definitely an excellent KETO alternative too

Excellent!  Such an easy and delicious dish.  5/5!

Easy to make but needs to be cooked a lot longer. I cut the eggplant thin and it was not cooked through.

I followed the recipe except for putting a 16 ounce bag of spinach ( squeezed ) as a layer.  The timing was totally off. I will turn down the oven to 375 and cook in the oven for 50-60 minutes.  Let it rest for 20 minutes or longer if you can stand it.  Serve with a simple salad and garlic bread.

Sooooo, I have never cooked eggplant like this, and the eggplant was very tuff, I figured I could par cook it before putting in the Lasagna does anybody have any suggestions on the Beth method?

It turned out terrible. The eggplant was so tough.

The egg plant was half cook, it had too much water. I try a diferent recipe before where it require you to first roast the egg plant, now that one was perfect! No extra water n egg plant was well cook

I'm so glad I read the reviews before I cooked it. I sweated the eggplant and then I cooked it for 80 minutes. So delicious.. my girls didn't even realize they're eating eggplant!!!

Eggplant needed to be pressed. It was too rubbery,

This was absolutely delicious! You really do have to sweat the eggplant well for this to come out with a nice texture, and the dish size you gave was perfect. I would advise making this dish a day ahead of when you want to serve it. Refrigerating it overnight does wonders for the texture and flavor, especially if it comes out a little too moist like mine did (I do the same with lasagna). By day two it was perfect. Thank you!

This was so good.  My hubby made it and forgot to cover it while in the oven but still came out very good.  I made a different low carb lasagna  before, but this is way better.  This is a keeper for sure.  It is a little on the wet side but that’s ok I would take the advise of another reviewer saying to make it the day before but still it was good.  

Thank you so much for sharing this recipe, I am really trying to eat low carb meals I don’t care too much about the calories I just know that eating low carb is much more healthier for me.  

People get so hung up on the nutritional value which I guess it is important to some but not me .  I just eat sensible and work out, so that I don’t worry about that.

https://streaming.hearstdigitalstudios.com/beaf1420-612f-4cf1-8280-1ad734660216/video_rover_16x9_1080p_hd_1545424308_57411.mp4

This Eggplant Lasagna Is Cheesy Bliss

Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna.

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The most viewed vegetarian lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine