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Lasagna is one of my daughter’s favorite meals. I love to make it for her and this vegetable meat lasagna is her favorite. I know it will be a family favorite for you as well.

Vegetable Meat Lasagna

Warm, comforting, rich lasagna full of vegetables and meaty flavor. A real crowd pleaser.

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Christina


  • 1 pkg lasagna noodles
  • 1 bunch baby spinach
  • 2 kohlrabi bulbs, peeled and cubed
  • salt and pepper to taste
  • 1 qt spaghetti sauce
  • 2 c ricotta cheese
  • 1/2 c grated parmesan cheese
  • 3 c grated mozzarella cheese


  1. Cook noodles according to package directions in salted water, making sure not to get them too soft. 

    Place ½ c sauce in the bottom of 9 x 13 pan. 

    Add a layer of cooked noodles to cover entire pan. 

    Add about half the spinach and kohlrabi. 

    Add salt and pepper to vegetables if desired. 

    Add about half the spaghetti sauce. Sprinkle with ½ of all three cheeses

    Add another layer of noodles, the remaining spinach and kohlrabi, the remaining sauce and sprinkle with the remaining cheese. 

    Bake at 350 until top is lightly browned and lasagna is bubbly. Allow to cool for 15 minutes before slicing into pieces.

Recipe Notes

Other vegetables can be substituted if desired. Broccoli or cauliflower would have the same cooking time. If you use squash or carrots, I suggest grating them so they will cook faster.