Vegetarian Lasagna

This recipe is based on Emeril Lagasse’s non-vegetarian lasagna. I added a few more spices, used some different vegetables, and left out the anchovies and olives). It took me around 2 hours to make; ~1 hr for food prep and ~1 hr for oven time. Next time, I think I’ll try buying tempeh from the store and work it into the Puttanesca sauce for extra protein.

This recipe will fill up one 9×12 glass casserole oven dish (5-6 servings).


  • Lasagna:
    • 10 lasagna noodle strips (don’t use the whole box!)
    • 16 oz ricotta
    • 8 oz pesto (make your own or buy from the store)
    • 8 oz mozzarella (shredded)
    • 1/2 tsp salt
  • Vegetarian Puttanesca Sauce:
    • 1/2 tsp salt
    • 1/2 tsp dried crushed basil
    • 1/2 tsp crushed red pepper
    • 1 tsp ground allspice
    • 1 tsp black pepper
    • 1 tsp thyme
    • 1-2 tsp fresh rosemary
    • 2 tbsp olive oil
    • 2 tbsp capers
    • 28 oz can of crushed tomatoes
    • 2 tbsp tomato paste
    • 4 cloves of garlic
    • 1/2 red onion, diced
  • Grilled Vegetables
    • 1-2 tbsp olive oil
    • 2 portobello caps, cleaned and sliced
    • 4 zucchini, diced into 1/4 in. pieces
    • 2 onions, sliced into 1/4 in. thick rounds
    • 2 red bell peppers, sliced
    • 2 medium eggplants, sliced


Puttanesca Sauce:

  1. Cook the onion in the olive oil for 6 minutes (they should be soft and caramelizing).
  2. Add garlic, and cook for another  2 minutes.
  3. Add the spices, crushed tomatoes, and tomato paste. Simmer for about 30-40 minutes. Add additional spices to taste.

Grilled Vegetables:

  1. Saute the eggplant in olive oil until they’re soft.
  2. Add the onion, zucchini, and bell peppers, and cook for 3 minutes.
  3. Add the portobello mushrooms and cook until they start turning a little brown.


  1. Preheat the oven to 350F.
  2. Cook lasagna noodles in boiling water until they’re al dente.
  3. Mix the ricotta with the pesto in a separate container.
  4. Grease the bottom of the lasagna dish (I just used a stick of butter).
  5. Spoon out some Puttanesca sauce onto the bottom of the dish.
  6. Layer 5 of the lasagna noodles on each other, covering the whole bottom of the dish.
  7. Cover the noodles with a layer of the ricotta-pesto blend.
  8. Layer with half of the spinach, then spoon half of the grilled vegetables on top.
  9. Cover with half of the mozzarella.
  10. Layer with half of the remaining Puttanesca sauce, and repeat Steps 6-9 with all of the remaining ingredients. You should end with a layer of mozzarella on top.
  11. Bake in the oven for ~1 hr, but check around 30-45 minutes to see if the cheese has browned. If it’s sufficiently browned, pull it out.