Prep time
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Vegetable lasagna - Dairy-free version of the classic lasagna dish
Recipe type: Main
Cuisine: Italian
Serves: 8
  • 2 large cans tomatoes diced
  • 1 lb bella mushrooms
  • 2 cups water
  • 2 large onions, minced
  • 4 garlic gloves, minced
  • 1 cup fresh basil, minced
  • Salt & pepper to taste
  • 3 tbsp of olive oil
  • 2 zucchini, washed and cut
  • 1 package Kite Hill ricotta
  • 1 package lasagna sheets
  1. Add tomato cans, onions, garlic, basil, salt, pepper, water, mushrooms and zucchini to a large pot.
  2. Cook on medium heat for 40 minutes. Mix frequently.
  3. In a large oven proof pan, add first a layer of tomato sauce and then layer of lasagna sheets. Repeat until dish is filled to the top. Make sure each layer of pasta has enough sauce.
  4. Spread ricotta cheese on top. Season with salt and pepper.
  5. Bake for 30 minutes at 400F.
  6. If prepared in advance, cover to heat up.
Recipe by My Organic Diary at