Vegetarian Noodle Lasagna Recipe

A layered noodles and vegetarian lasagna with creamy tomato and cheese sauce, spiced with italian herbs like basil, oregano and thyme and filled wit pesto sauce and veggies!
Vegetarian Noodle Lasagna picture


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexJust EnjoyServings1
VegetarianMain Ingredient
Interest Group

Recipe Story

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a sumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetable Lasagna will definitely bring an appealing taste to your palette!


 Long lasagna noodles4
 Olive oil7 Tablespoon
 Non-stick cooking spray1
 Chopped onion1⁄2 Cup (8 tbs)
 Dried oregano1 Teaspoon
 Dried basil1 Teaspoon
 Dried parsley1 Teaspoon
 Dried thyme leaves1 Teaspoon
 Minced garlic4 Clove (20 gm)
 Low sodium tomato sauce2 Can (20 oz)
 Portobello mushrooms2 , sliced 1/4-inch thick
 Blanched spinach leaves2 Cup (32 tbs)
 Eggplant slices20 (circular)
 Low fat ricotta cheese1⁄2 Cup (8 tbs)
 Reduced fat shredded mozzarella cheese1 Cup (16 tbs)
 Pesto sauce1⁄2 Cup (8 tbs)


Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

This serves as a delicious main course for your parties and needs little preparation. Hope this recipe serves to delight many of you who are planning a Vegetarian Thanksgiving this season. For an appetizer soup, try the Roasted Pumpkin and Onion Bisque over at


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veg foodie says :

An excellent excellent recipe!! this looks good even though the pic is a bit blurry... love your choice of ingredients, especially with the spinach and pesto sauce!! happy thanksgiving :D
Posted on: 24 November 2009 - 1:11pm