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Veggie Lasagna

Veggie Lasagna


A hearty vegetarian lasagna with spinach, broccoli, and mushrooms and three types of cheese.



  • 1 Tbsp. extra-virgin olive oil
  • 1 10 oz. package fresh baby spinach
  • 8 oz. fresh broccoli, chopped
  • 8 oz. fresh mushrooms, sliced
  • ½ onion, chopped
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 cloves garlic, crushed
  • 1 32 oz. jar spaghetti sauce (can also use 26 oz.)

Cheese Filling

  • 2 c. cottage cheese
  • 1 8 oz. package part-skim mozzarella cheese, shredded
  • ¼ c. Parmesan cheese, grated
  • ½ c. fresh parsley, chopped
  • 1 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 eggs


  • 1 8 oz. package lasagna noodles
  • salt to taste
  • 1 Tbsp. olive oil to prevent sticking
  • Additional Parmesan or mozzarella cheese for topping


  1. Preheat oven to 350° F.
  2. In a large pot over medium heat, saute broccoli, spinach, mushrooms, onion, oregano, basil, and garlic in olive oil. Add spaghetti sauce. Simmer.
  3. Cook lasagna noodles according to package instructions, adding olive oil to prevent sticking. Drain and set aside.
  4. In a large bowl, mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper, and eggs.
  5. Spread a small amount of sauce in the bottom of a 9 x 13″ baking dish / lasagna pan. Place one layer of noodles. Cover with sauce, then layer of cheese mixture. Repeat until cheese mixture is gone. Finish with noodles and then top with remaining sauce.
  6. Cover with foil and bake for 50 minutes.
  7. Remove foil and sprinkle with mozzarella or Parmesan cheese. Bake for another 15 minutes.
  8. Let stand 10  minutes before serving.

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