Vegetable Lasagna Recipe With Green Peppers

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vegetable lasagna with ricotta and green peppers

Vegetable lasagna is a very filling vegetarian main dish.  This lasagna is made out lasagna noodles layered with ricotta cheese and tomato sauce with green peppers.  Who says you need meat to be full? This vegetable lasagna is surely scrumptious!

Vegetable Lasagna Recipe With Green Peppers

Cooking time: 45 minute(s)


12 lasagna noodles
2 jars (32 oz each) pasta sauce
1 lb ricotta cheese
2 eggs
2 cups shredded cheese (preferably mozzarella)
3 large green bell peppers
2 small onions
5 garlic cloves
1 tbsp oil
Salt and pepper

Directions How To Make Vegetable Lasagna:

Put lasagna noodles in a 13×9 baking dish and pour hot tap water over them, so the dish is filled with water.  Set the dish on the counter.  Let the lasagna noodles soak for 20 minutes, while you prepare all other ingredients.  I never boil lasagna noodles, I always simply soak them – see my no-boil lasagna instructions.

Preheat the oven to 350F.

Peel and chop the onions and set aside.  Peel and mince the garlic and set aside.  Core and chop the green peppers and set aside.

Heat 1 tbsp of oil in a large non-stick frying pan over medium-high heat.  Add the onions and cook, stirring periodically, for 4 minutes.  Add green peppers, mix with onions and cook, stirring periodically, for 5 minutes.  Add garlic, 1/2 tsp salt and 1/8 tsp pepper and stir for 30 seconds.  Taste the vegetables to see if there is enough salt and pepper, add more salt and pepper if necessary.  Add the pasta sauce to the vegetables and stir.  Remove from heat.

Add 1/2 tsp of salt and 1/8 tsp of pepper to the ricotta cheese and mix thoroughly with the fork.  Taste to see if there is enough salt and pepper, and add more if necessary.  Add the eggs to the ricotta and mix with the fork until combined.

Drain the lasagna noodles and remove from the baking dish.  In the baking dish, pour 1/4 of the pasta sauce with vegetables.  Put 4 lasagna noodles on top of the sauce.  Spread half of the ricotta cheese mixture over the noodles.  Pour another 1/4 of the pasta sauce over ricotta.  Top with another 4 lasagna noodles.  Spread the remaining ricotta cheese over lasagna noodles.  Pour another 1/4 of the pasta sauce over ricotta.  Top with the last 4 lasagna noodles.  Pour the remaining pasta sauce over the lasagna noodles.  Sprinkle with shredded cheese.

Cover the baking dish with lasagna with foil.  Put in the oven and bake for 45 minutes.

Here’s the picture of the vegetable lasagna hot out of the oven!

vegetable lasagna in a baking dish

If you never made lasagna before, check out my step-by-step pictures on how to make lasagna!

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  1. I don’t normally eat much vegetarian food- but lasagna is one thing that I don’t mind having without meat because it’s so filling even without it! Your version looks very tasty- especially with the melted cheese on top of it!

  2. This looks so good and filling, you’d hardly miss the meat. I have some on again off again vegetarians in my family that will go crazy for this!

  3. The idea of using green peppers and no meat does intrigue. For some strange reason I always end up buying too many of those peppers, so this would be a great way to use them up. I am not a vegetarian, but then again I do not believe every meal requires meat. This does look delicious. Have a great day!

  4. Oh, that lasagna looks so cheesy and scrumptious! And I LOVE that you have instructions for no-boil lasagna. Because boiling those noodles is totally my bane.

  5. I’ve been soaking my lasagna noodles for years, too…such a great tip. And love the sound of your vegetarian recipe…I know I wouldn’t miss the meat~

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