Vegetable Lasagna
Prep time
Cook time
Total time
: vegetarian, family, dinner, main dish
Serves: 10-12
  • 1 package (9-12 sheets) lasagna noodles, prepared per package instructions (I used Tinkyada Rice Noodles)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (8-ounces), peeled and chopped
  • 1 bell pepper (6-ounces), seeded and chopped
  • 1 tablespoon chopped garlic
4 ounces baby bella mushrooms, chopped
  • 3 cups chopped eggplant, reserve extra sliced eggplant for topping
  • 2 teaspoons sea salt
1 tablespoon dried Italian herb blend or Phoebe's Pure Food herb blend
  • 2 cups (8-ounces) shredded mozzarella cheese
  • 16-ounces ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1 egg, optional
1 teaspoon garlic powder
  • 2 tablespoons chopped, fresh parsley
  • 24 ounces tomato sauce
  • 1-2 tomatoes sliced
  • eggplant slices, optional
  1. Sauté the onions, pepper and garlic with the olive oil until tender, 6-8 minutes. Add the mushrooms, eggplant, salt and herb blend continuing to cook 10 minutes, stirring often. Turn off heat and set aside.
  2. Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with non-stick spray.
  3. Combine 1 cup of the mozzarella, ricotta, parmesan, egg, garlic powder and fresh parsley.
  4. Assemble the lasagna starting with ½ cup sauce in the bottom of the pan, top with 3-4 noodles, spread the vegetable mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles, dollop the cheese mixture over the noodles, top with 1 cup sauce, layer 3-4 noodles and spread with 1 cup sauce.
  5. Top the lasagna with alternating layers of eggplant & tomato slices. Sprinkle with shredded cheese. Cover with foil and bake for 25 minutes, remove the foil and bake for another 15 minutes.
Recipe by phoebe's pure food at