Bell Pepper & Broccoli Vegetable Lasagna

June 3, 2012

I've had this recipe forever. Seriously, I think I pulled it from a magazine back in college - and that was quite some time ago. Of course, I tweaked and tinkered with the original recipe.  A lot.  I can so rarely just leave a recipe alone.  Messin' with a recipe is just all part of the fun for me!

Serve this meatless main dish up with some crusty bread and a nice salad, and you have a wonderful vegetarian meal. I often make this when I'm taking a meal to someone, especially when I'm not sure of their food preferences. It freezes well, too, making it a great make-ahead option.

Don't ya just love when a dish is versitile like that?

This recipe calls for a mixture of onions, carrots, red and green bell pepper, and broccoli. I use a combination of whatever color bell peppers I have - in the picture below, you can see I've used yellow, orange, and red bell peppers. You can also substitute spinach for the broccoli, or use about any combination of veggies you'd like!  Ahhhh, flexibility.

A rainbow of veggies!

If you've got one handy, a food processor makes super quick work of shredding the carrots.  I highly encourage dirtying up the ol' food processor for this step.

It's worth dirtyin' up the food processor for the carrots

To assemble, layer your beautiful colorful veggie mixture with noodles and cheese. I put just a tiny bit of vegetables in the bottom of my baking dish to keep my bottom layer of noodles from sticking - like this:

Veggies in the bottom help keep the noodles from sticking

Then build up your layers ...  Noodles.  Cheese mixture.  Veggies.  Noodles.  Cheese mixture.  Veggies.  You get the picture.

Top with some additional cheese ...

Ready for the oven

... and bake 'til the cheese is nice and melty.  Oh, dee-licious.

Dig in!

Bell Pepper & Broccoli Vegetable Lasagna
About 9-12 lasagna noodles
2 T. butter
1 large onion, chopped
2 carrots, shredded
1 red bell pepper
1 green or yellow bell pepper
1 (15 oz.) container ricotta cheese
1/2 tsp. salt
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
2 c. shredded Monterey Jack cheese

1.  Prepare noodles as directed on package; drain.

2.  Cut peppers in thin strips. Saute onion, carrots, and peppers in butter until onion is just turning translucent. Spoon into a large bowl; add broccoli.

3.  Add salt to ricotta cheese.

4.  Spray a 9x13" baking dish with cooking spray. Sprinkle a tiny amount of vegetable mixture in the bottom of the baking dish, just to keep noodles from sticking to the bottom of the pan. Place 3 or 4 lasagna noodles (depending on pan's width) in the the bottom of the pan; top with 1/2 of ricotta mixture, 1/3 of vegetable mixture, and 1/3 of Monterey Jack cheese. Repeat. Top with last 3 (or 4) noodles; then top with remaining vegetables and Monterey Jack.

5.  Bake at 350 degrees for about 20-25 minutes, or until heated through and cheese is melted.



  1. I have been looking for a vegie lasagna recipe that didnt have maranera sauce for a long time! THis looks fabulous. THanks for sharing. I'd be thrilled if you linked this up at Whatcha’ Whipped Up . Hope to see you there!

    1. Yes, the absence of marinara sauce really lets the flavor of the veggies shine. Thanks for inviting me over to your linky party - I joined up!

  2. Always looking for a wonderful vegetarian dish you can serve as main course or side dish. I just met a new taste tester that is 100% vegetarian so saving this

    Such delicious colors. WOnderful post


    1. The different colors of the veggies really do make for a pretty dish!

  3. I just wanted to let you know that this is being featured at Whatcha' Whipped Up! Hope to see you there again this week.
    Dawn DJ's Sugar Shack

  4. This sounds gorgeous, and so simple - no messing around making sauce. I love how colourful it is too. Pinning this so I can make it later! :)

  5. Is there any way to make this with no-boil noodles such as Barilla? I'm concerned that w/o a lot of sauce the noodles wouldn't cook. If there is no other way than to boil the noodles I will proceed, as it looks too darn delicious, pretty and healthy not to make it!

    Many thanks.

    1. You're right ... there's not enough liquid/sauce for this lasagna to work well with no-boil noodles. I recommend going ahead with boiling the noodles prior to assembly. Enjoy!


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