Vegetable Lasagna Recipe With Green Peppers

This Vegetable Lasagna with Green Peppers is a perfect choice for a cozy, meat-free meal! Bursting with layers of creamy ricotta, tender green peppers, and rich pasta sauce, this lasagna offers a satisfying bite in every layer. It’s a fantastic vegetarian option that’s easy to make and full of hearty, comforting flavors!

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!

Why You’ll Love Vegetable Lasagna with Green Peppers

• Packed with Flavor: Each bite is bursting with the flavors of fresh green peppers, onions, garlic, and a rich pasta sauce that ties it all together.
• Easy No-Boil Noodles: Save time and effort with a no-boil method for the lasagna noodles—just soak them, and they’re ready to layer!
• Hearty and Satisfying: Even without meat, this vegetable lasagna is filling and delicious, thanks to the creamy ricotta and shredded mozzarella.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers that taste just as good, if not better, the next day.
• Family-Friendly: This cheesy, comforting lasagna is a hit with everyone, from vegetarians to meat-lovers alike.

Vegetable Lasagna Recipe With Green Peppers

Cooking time: 45 minute(s)

Ingredients:

• 12 lasagna noodles – Soaked, no-boil noodles make this recipe quick and hassle-free.
• 2 jars (32 oz each) pasta sauce – A rich tomato-based sauce adds flavor to every layer.
• 1 lb ricotta cheese – Creamy and smooth, it adds a delicious, cheesy layer to the lasagna.
• 2 eggs – Helps bind the ricotta for a firmer texture in each layer.
• 2 cups shredded cheese (preferably mozzarella) – Mozzarella is ideal for a melty, gooey topping, but you can use any favorite melting cheese.
• 3 large green bell peppers – Adds a fresh, slightly sweet flavor and texture.
• 2 small onions – Provides a savory base to enhance the vegetable mixture.
• 5 garlic cloves – Adds a burst of flavor that pairs perfectly with the vegetables.
• 1 tbsp oil – Used to sauté the veggies to bring out their flavors.
• Salt and pepper – For seasoning, adjusted to taste.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need to Make Vegetable Lasagna with Green Peppers

• 13×9 Baking Dish – Essential for layering and baking the lasagna evenly.
• Large Non-Stick Frying Pan – For sautéing the vegetables to bring out their flavors.
• Measuring Cups and Spoons – To accurately measure ingredients, especially for seasoning and cheese.
• Mixing Bowl – Used to prepare the ricotta mixture.
• Fork – For mixing the eggs and ricotta thoroughly.
• Knife and Cutting Board – For chopping the green peppers, onions, and garlic.
• Aluminum Foil – To cover the lasagna while baking, keeping it moist and melty.

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!

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

Serving Suggestions

• Serve this vegetable lasagna with a side of garlic bread or Italian bread for a complete meal.
• A fresh green salad like kale and quinoa with a light vinaigrette pair well to balance the richness of the lasagna.
• Add a sprinkle of fresh basil or parsley on top for a burst of color and extra flavor.
• For a heartier meal, consider serving with roasted vegetables like zucchini, eggplant, or grilled carrots.
• This lasagna is excellent with a glass of your favorite red wine or Italian lemon ice.

Tips for Success

• No-Boil Noodles Made Easy: Soaking the lasagna noodles in hot water saves time and hassle, making the layering process quicker. Be sure to drain them well to avoid excess water in the lasagna.
• Layering is Key: Spread each layer evenly to ensure a balanced flavor in every bite. Start with a thin layer of sauce at the bottom, which prevents sticking and adds moisture.
• Taste as You Go: Adjust the salt and pepper in both the veggie sauce and ricotta mixture before layering. Tasting ensures each layer is seasoned perfectly.
• Prevent Cheese from Sticking: Cover the lasagna with foil while baking to keep the top layer from drying out. To avoid sticking, lightly spray the foil with cooking spray before covering the dish.
• Let It Rest Before Serving: Once out of the oven, let the lasagna rest for 10-15 minutes. This makes it easier to slice and allows the flavors to settle, giving you cleaner, more structured servings.

Variations and Substitutions

• Add More Veggies: Boost the nutrition by adding mushrooms, zucchini, or spinach to the veggie mix. Sauté these along with the onions and peppers for a richer vegetable flavor.
• Cheese Options: While mozzarella melts beautifully on top, you can add a blend of cheeses for more depth. Try mixing in Parmesan or provolone with the shredded cheese for a more complex, cheesy flavor.
• Gluten-Free Option: Use gluten-free lasagna noodles and make sure the pasta sauce is gluten-free. The rest of the ingredients work well in a gluten-free diet.
• Vegan Alternative: Replace ricotta with a dairy-free ricotta substitute and use vegan shredded cheese. Replace the eggs in the ricotta mixture with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Add Some Heat: If you like a little spice, add a pinch of crushed red pepper flakes to the sauce or use spicy marinara sauce for a hint of heat in each bite.

More Lasagna Recipes

• Simple No-Boil Spinach Lasagna with 5 Ingredients
• Healthy Ground Turkey Lasagna with Vegetables
• Layered Mexican-Style Lasagna Casserole Recipe