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“This is a great alternative to meat lasagna. You can vary the amount of garlic and types of vegetables to suit your own taste.”
1hr 45mins

Ingredients Nutrition


  1. Cook lasagna according to package directions, then drain.
  2. Preheat oven to 350 degrees F.
  3. In a large sauce pan heat the oil.
  4. Cook whole garlic cloves until golden brown, stirring frequently.
  5. Add the mushrooms, peppers and onion.
  6. Cook until tender.
  7. Add the cooking wine and cook until reduced by 1/2.
  8. Stir in the tomato sauce, tomato paste, basil, oregano and bay leaves.
  9. Bring to boil;reduce heat and simmer for 1/2 hour.
  10. Meanwhile, combine ricotta, 2 cups mozzarella and eggs.
  11. Mix well and set aside.
  12. Spread 1/3 of the sauce into the bottom of a greased lasagna pan.
  13. Top with 2 lasagna strips, 1/2 ricotta mixture, 1/3 Parmesan cheese.
  14. Repeat the layering.
  15. Top with the remaining sauce and Parmesan cheese.
  16. Cover with foil and bake for 45-60 minutes at 350F until bubbly.
  17. Uncover and top with remaining Mozzarella cheese.
  18. Bake 5-10 minutes longer.
  19. Let stand 15 minutes before serving.

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