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Lisa’s Summer Vegetable Lasagne

Vegetable Lasagna

A few years ago, Lisa was faced with a dilemma. Her youngest son, Guido, stopped eating meat and cheese! Without the ability to serve her celebrated meat lasagne or Italian-American lasagne, Lisa soon went to work inventing an all vegetable version. Needless to say, it was a hit with Guido and anyone who stopped by Lisa’s home to taste it. We’ve shared some insight before into how to make this Vegetable Lasagne on Lisa’s Italian Kitchen social media pages (this video is a particular favorite!) but here is the full recipe with a longer demo video for the first time! Lisa’s Vegetable Lasagne also builds on a number of her how to videos- check out how to roast a pepper and how to let your eggplant cry! To make this recipe even easier, you can buy Lisa’s sauce (on Amazon, at Whole Foods, or on our website if you need to stock up!).

Lisa’s Summer Vegetable Lasagne Ingredients:

1 package Granoro Spinach Lasagna
6 peppers, various colors, roasted
6 zucchini, green and yellow, sliced length wise and roasted
4 eggplant, peeled, sliced in circles and roasted
24 ounces Lisa’s Classic Red Sauce, Lisa’s Vegetable Primavera Sauce, or any red sauce of your choice
2 cups Italian seasoned breadcrumbs mixed with ¾ cup extra virgin olive oil
Salt and pepper to taste

Lisa’s Summer Vegetable Lasagne Directions:

In a deep dish lasagna pan, line the bottom of the pan with one ladle of tomato sauce followed by a layer of the lasagna noodles, followed by the eggplant zucchini and peppers. Top with another layer of tomato sauce and a layer of breadcrumbs. Repeat with a layer of lasagne noodles.

Vegetable LasagneVegetable Lasagne

Vegetable Lasagne

Vegetable Lasagne

When the pan is full, finish with a layer of the lasagne noodles topped with classic red sauce and the breadcrumbs.

Vegetable Lasagne

Vegetable Lasagne

Bake at 350 degree for 45 minutes.

Vegetable Lasagne



  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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