Italiano Vegetable Lasagna

65 6 servings, 1/6 recipe (230 g) each
Recipe By
(3) 2 Reviews
Prep Time
Total Time

6 servings, 1/6 recipe (230 g) each

This vegetarian lasagna is so full of flavour, they won't miss the meat. Loaded with farm-fresh veggies and shredded cheese, our Italiano Vegetable Lasagna is sure to become a family favourite.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Heat oil in nonstick skillet on medium-high heat. Add vegetables and garlic; cook and stir 5 min. Stir in pasta sauce and water; cover. Simmer on medium heat 5 min. or until heated through, stirring occasionally.
  • Spray 8-inch square baking dish with cooking spray. Break noodles to fit dish. Spread 1/4 cup sauce onto bottom of prepared dish; top with layers of 1/3 each of the noodles, remaining sauce and cheese. Repeat layers. Top with remaining noodles and sauce; cover.
  • Bake 30 min. Top with remaining cheese; bake, uncovered, 15 min. or until heated through. Let stand 10 min. before cutting to serve.

Special Extra

For an authentic touch, add a layer of 1 cup ricotta cheese under one of the sauce layers when assembling lasagna.


Substitute any fresh vegetables you have on hand, such as green or red peppers, broccoli or squash, for any/all of the vegetables listed in recipe. For best results, use a total of 8 cups chopped vegetables.

Make Ahead

Save on the lasagna assembly time by preparing the sauce the day before. Then, refrigerate until ready to use to assemble the lasagna and bake as directed.


To make assembly of this delicious lasagna even easier, prepare using 3 (8-inch-square) fresh lasagna noodles. Look for them in the fresh pasta section of your grocery store.


  • 6 servings, 1/6 recipe (230 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (230 g) each
Calories 280
% Daily Value
Total fat 8g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 410mg
Carbohydrate 38g
Dietary fibre 4g
Sugars 9g
Protein 14g
Vitamin A 40 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 20 %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.

Ratings & Reviews

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  • RunRUp |

    This turned out beautifully. I was worried it may be watery with all the zucchini but it was very good. I only baked it for 25 minutes, and then on broil to brown the cheese for about 3-4 minutes. I also used a large container of cottage cheese and put some on each veggie layer.

  • Cupcakes48 |

    I am trying to limit my intake of meat for health reasons....and found this recipe easy to make and yummie to eat. I would certainly make this recipe again. I also freezed some of the leftovers and it was better the second time around.