Vegan Vegetable Lasagna

Updated: Oct 26, 2018


  • Whole wheat lasagna sheets

  • 1 summer squash

  • 1 zucchini

  • 1 eggplant

  • 1 cup of mushrooms

  • 1 jar of pasta sauce (your favorite)

  • 1/2 cup of follow your heart mozzarella

  • 1 container of kitehill ricotta

  • 1 tsp of garlic

  • 1 tsp of oregano

  • 1/4 cup of vegetable broth

  • salt and pepper

Preheat the oven to 350 degrees. Chop up the vegetables and set them aside. In a pot pour in the vegetable broth and bring the heat to medium. Then pour in the vegetables. Cook the vegetables until the mushrooms and eggplants are cooked through. Once the vegetables are cooked then pour half of the jar of pasta sauce into the pot. Then pour in the one cup of water and the container of ricotta. Stir until the vegetables, sauce, and ricotta is well mixed. 

In a baking dish pour some of the pasta sauce from the jar in the bottom of the dish. Then line the lasagna sheets. Pour the vegetable mix on top of the sheets. Then layer until you fill the entire dish. Pour the rest of the pasta sauce on top of the sheets and any left over sauce from the vegetables. Sprinkle the mozzarella cheese on top of the sauce. 

Cook the lasagna for 35 minutes uncovered. Pull the lasagna from the oven and let sit for 10 minutes. Then serve!


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