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  1. Classic Vegetarian Lasagna

Classic Vegetarian Lasagna

01:30:00 12 servings, 1/12 recipe each
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12 servings, 1/12 recipe each

This cheesy vegetable-laden lasagna is sure to appeal to vegetarians and meat eaters alike.

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Make It

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  • Heat oven to 350ºF.
  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add spinach; cook and stir 2 min. or just until wilted. Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring occasionally. Remove from heat.
  • Drain noodles. Mix egg, ricotta, feta and Parmesan until blended. Spread 1/4 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 3 noodles, 1/3 of the remaining pasta sauce mixture and 3 of the remaining noodles. Cover with ricotta mixture; top with layers of half each of the remaining noodles and pasta sauce mixture. Cover with remaining noodles and pasta sauce mixture. Sprinkle with mozzarella; cover.
  • Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.


Thaw 1 pkg. (300 g) frozen chopped spinach, then squeeze dry. Use instead of the chopped fresh spinach.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.


  • 12 servings, 1/12 recipe each

Nutritional Information

Serving Size 12 servings, 1/12 recipe each
Calories 250
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 45mg
Sodium 430mg
Carbohydrate 26g
Dietary fibre 3g
Sugars 5g
Protein 14g
Vitamin A 25 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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