Vegetable Lasagna


  • 1 medium onion, slivered
  • 2 c. sweet peppers (red, yellow or orange), slivered
  • 4 c. fresh mushrooms, sliced
  • 5 c. yellow summer squash, cut into 1/4 inch rounds, then halved
  • 5 c. zucchini, cut into 1/4 inch rounds, then halved
  • 1 tsp. basil, fresh or dried
  • 2 tsp. parsley, fresh or dried
  • 1 tsp. red pepper flakes
  • 2 tsp. salt
  • 2 cloves garlic, minced
  • 1/4 tsp. oregano, fresh or dried
  • 6 c. spaghetti sauce
  • 1 package lasagna pasta


  1. In a large skillet, sauté garlic, then add remaining vegetables and seasonings. Cook until tender.
  2. Place some of the tomato sauce in the bottom of an oil-sprayed baking dish.
  3. Add a layer of pasta, followed by a layer of vegetables and some more sauce. Repeat twice more, ending with a layer of sauce.
  4. Bake at 350 degrees for 30 – 40 minutes.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.