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“I prefer to have my lasagna with meat, but I must say that for a meatless lasagna, this one's the tops! Add a nice tossed salad to round out the meal...”
1hr 15mins
1 batch, 13 X 9 baking dish

Ingredients Nutrition


  1. Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
  2. In a small bowl, combine the tomato sauce, garlic and oregano.
  3. In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
  4. Drain the noodles.
  5. Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
  6. Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
  7. Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
  8. Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
  9. Bake in the preheated 350°F oven for 45 minutes or until bubbling.
  10. Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.

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