Author: Canadian Living

After working in a restaurant where I watched the cooks mix the lasagna in one container instead of layering like my mother did, I realized that making it could much easier than it traditionally was. In addition, I found that veggie lasagna is a great way to get children to eat there vegetables.

  • Portion size 8 servings
  • Credits : joylynn_russell


  • 250 g mafalda noodles (small lasagna noodles)
  • 3 litres water
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 zucchini
  • 5 mushrooms
  • 1/2 red onion
  • 4 cups spinach
  • 4 cloves garlic
  • 1 bell pepper (any colour)
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 cups shredded white Cheddar cheese


Preheat oven 350 degrees f. In a large pot boil three litre water and half of the salt. Once water is boiling add mafalda (lasagna noodles), breaking them into small pieces, approx 3?. Cook the noodles, rinsing with cold water and coating with half the olive oil when done . While the noodles cook, dice the vegetables and place in large mixing bowl. In the same mixing bowl add the 2 cans of tomatoes, olive oil, sugar, cinnamon, Italian seasoning, dill, salt and pepper, parmesan and gruyere cheese. Mix thoroughly, while slowly adding cooked noodles to the mixture. Place in a 9?x13? baking pan, and cover with shredded cheddar. Place in oven and cook for 45 minutes.
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veggie lasagna