Vegetarian Lasagna



Prep Time

15 min

Cook time

1 hour


  • 15 ounces ricotta cheese

  • 2 cups shredded Italian cheese blend, divided

  • 1/2 cup grated parmesan cheese

  • 2 eggs

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 26 ounces pasta sauce

  • 1 box (16 oz.) lasagna noodles

  • 1 can (15 oz.) Libby's Mixed Vegetables, drained


1. Preheat oven 350°F.

2. In large bowl, mix together ricotta cheese, 1 cup Italian cheese blend, parmesan cheese, eggs, salt and pepper.

3. In 8- x 12-inch baking dish, spread 3/4 cup pasta sauce. Arrange 3 pieces uncooked lasagna lengthwise on top of sauce; cover with another 3/4 cup pasta sauce. Spread one-half the ricotta cheese mixture on top; scatter one-half of the mixed vegetables on top of cheese. Repeat layers with 3 pieces lasagna, 3/4 cup pasta sauce, remaining ricotta cheese mixture and remaining vegetables. Top with remaining lasagna and pasta sauce; sprinkle with 1 cup Italian cheese blend.

4. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes more or until hot and bubbly. Let stand 15 minutes before cutting.