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Country Vegetable Lasagna
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9 uncooked dried lasagna noodles


3 tablespoons olive or vegetable oil

8 ounces (2 cups) fresh mushrooms, coarsely chopped

1 medium (1 cup) green bell pepper, chopped

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1/4 cup chopped fresh parsley

1 (28-ounce) can whole tomatoes, cut up

1 (12-ounce) can tomato paste

2 bay leaves

2 teaspoons sugar

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

Cheese Mixture

1/4 cup freshly grated Parmesan cheese

1 (15-ounce) carton ricotta cheese  

2 large Land O Lakes® Eggs

1/4 teaspoon pepper

16 (3/4-ounce) slices Land O Lakes® Provolone Cheese, coarsely chopped

1/4 cup freshly grated Parmesan cheese

 *Substitute 2 cups cottage cheese.

How to make

  1. STEP 1

    Cook lasagna noodles according to package directions. Drain.

  2. STEP 2

    Heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.

  3. STEP 3

    Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.

  4. STEP 4

    Combine 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in bowl; set aside.

  5. STEP 5

    Heat oven to 350°F.

  6. STEP 6

    Spread 1 cup sauce onto bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup provolone cheese. Repeat layers 2 more times, ending with provolone cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake 30-35 minutes or until bubbly and heated through. Let stand 10 minutes.

Tip #1

To make ahead, prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350°F. Uncover; bake 40- 50 minutes or until lasagna is heated through.

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