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Meatless Lasagna

Meatless Lasagna

By: Rachel's Tea



Bake Time
  • Onion (chopped) 1/2 cup
  • Garlic cloves (minced) 2
  • Zucchini (diced) 2 cups
  • Fresh mushrooms (sliced) 1 1/2 cups
  • Carrots (thinly sliced) 1 cup
  • Green pepper (diced) 1/2 cup
  • Red pepper (diced) 1/2 cup
  • Crushed tomatoes 28 oz

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For A Delicious Breakfast


  1. In a large saucepan coated with cooking spray, sauté onion and garlic for 3 minutes.
  2. Add the zucchini, mushrooms, carrots and peppers; cook until tender, about 5 minutes.
  3. Stir in the tomatoes, water, paste and seasonings. Bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile cook noodles according to package directions; drain.
  4. Set 2 cups of sauce aside.
  5. In an ungreased 13x9 baking dish, layer 1/3 of the remaining sauce, 3 noodles.
  6. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
  7. Sprinkle cheese on top, cover and bake at 350 degrees for 45 minutes. Uncover; bake.
  8. 5-10 minutes. Let stand for 15 minutes before cutting.

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