Hearty Vegetable Lasagna (Kasvislasagne)

Published: 7/31/2026

A high-protein, nutrient-dense lasagna packed with shredded carrots and zucchini. The ricotta-egg mixture makes it a perfect healthy comfort meal.

Ingredients (6 servings)

• 1 box (12 oz / 340 g) dried lasagna noodles
• 2 tbsp (30 ml) olive oil
• 1 large yellow onion, diced
• 3 medium carrots, shredded
• 1 large zucchini, diced
• 1 red bell pepper, diced
• 28 oz (800 g) canned crushed tomatoes
• 1 tsp (2 g) dried oregano
• 15 oz (425 g) whole-milk ricotta cheese
• 1 large egg
• 1/2 cup (50 g) grated Parmesan
• 2 cups (200 g) shredded mozzarella cheese
• Salt and black pepper to taste

Instructions

1. Heat oil in a large pan over medium heat. Sauté onion, carrots, zucchini, and peppers until softened. Pour in crushed tomatoes and seasonings. Simmer for 15 minutes.
2. In a bowl, stir together the ricotta, egg, and half of the Parmesan.
3. Spread a thin layer of vegetable sauce in the bottom of a 9x13 inch baking dish. Layer noodles, then the ricotta mixture, then more sauce. Repeat until all ingredients are used, ending with sauce.
4. Top generously with shredded mozzarella and the remaining Parmesan.
5. Bake at 375°F (190°C) for 35–40 minutes until the cheese is golden and bubbly.

Pro Tips

• No-Boil Noodles: Use no-boil lasagna noodles to save time and ensure the lasagna holds its structure perfectly for clean slicing.

See Also

• Creamy Chanterelle Mushroom Sauce
• Creamy Halloumi Pasta (Quick Vegetarian Dinner)
• Roasted Beetroot Risotto

Categories: mains, vegetarian