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+ servings
The Most Amazing Veggie Lasagna Recipe!

Amazing Veggie Lasagna

This delicious veggie lasagna is packed with three cheeses, onions, zucchini, squash, peppers, and spaghetti sauce.


  • 1 box lasagna noodles
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1/8 tsp crushed red pepper flakes
  • 2 zucchinis sliced then cut into fours
  • 2 yellow squash sliced then cut into fours
  • 12 oz jar roasted red peppers drained and cut into small pieces (same size as veggies)
  • 1 28 oz jar of spaghetti sauce
  • a handful of fresh basil leaves torn and chopped
  • 2 eggs
  • 15 oz ricotta cheese or cottage cheese I used ricotta
  • 2 oz parmesan cheese grated
  • 8 oz mozzarella cheese shredded
  • salt and pepper to taste


  • Preheat over to 350 degrees. Adding non-stick baking spray to a 9x13 casserole dish.
  • Cook lasagna noodles according to box directions, drain and set aside.
  • While noodles are cooking, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, then add zucchini, squash, red pepper flakes and salt (to taste). Cook 5-7 minutes or until the vegetables start to brown.
  • Add roasted red peppers and Bertolli Tomato and Basil sauce. Let simmer for 5-7 minutes, then add basil and season with salt and pepper (to taste).
  • Mix ricotta cheese, eggs and 1/2 tsp of salt to a mixing bowl until combined, set aside.
  • Time to build the lasagna! Make a thin layer of veggie mixture on the bottom of the dish, layer with noodles (may take 3 or 4, depending on your dish shape), then ricotta cheese mixture, a layer of parmesan cheese, a layer of mozzarella cheese, more veggie mixture and continue building until ingredients run out, ending with mozzarella on top.
  • Cover the dish with aluminum foil (loosely) and bake for 20 minutes, then uncover and bake another 15 minutes or until the lasagna starts to bubble. Place under a broiler to get a nice golden brown cheese on top!