Vegetable Lasagna Bake

This vegetable lasagna bake is an easy and delicious way to add more veggies to your dinner.

Course Dinner
Cuisine Italian
Keyword vegetable lasagna bake
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8 Servings
Author Lauren


  • 2 T olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 large carrot grated
  • 1/2 c grated zucchini
  • 2 precooked hamburger patties diced OR 1/2 lb ground beef
  • 1 10 oz jar Traditional Prego Tomato Sauce
  • 1/2 jar water to get all that sauce out
  • 1 14.5 14.5 oz can diced tomatoes
  • 2 bay leaves
  • 1 T dried basil
  • 1 T dried oregano
  • salt & pepper
  • 1 lb cooked Radiatore or any other pasta you have
  • 3/4 c grated parmesan cheese
  • 1/2 lb grated mozzarella cheese


  1. In large pot, heat olive oil and cook all vegetables until tender, about 7 minutes on medium heat. Stir in precooked meat, or ground beef. Cook completely, or until the precooked meat is moist.Stir in the tomato paste after you cook the meat.

  2. Add in sauce, tomatoes and seasonings. Cook 10-30 minutes (or longer, depending on the time you have). Toss all the sauce with cooked pasta. Pour half the sauced noodles in a large baking dish. Top with half of the parmesan and half of the mozzarella. Top with remaining pasta and cheeses.

  3. Bake at 350 or until the cheese is hot and bubbly! Keep in mind this makes a lot, so be prepared for delicious leftovers! And, just as a side note, if you don't have Prego, you can substitute it for 1 small can of tomato paste and 1 14.5 oz can of plain tomato sauce.

  4. Mix it around a little, and then add in the rest of the ingredients (adding in 1 full can of water). Its cheaper than prego and tastes pretty much the same!