Vegetable Lasagna

Vegetable Lasagna stacks tender noodles, roasted veggies, herby marinara, and creamy ricotta for a cozy, cheesy bake with bright flavor and a golden top. It suits veggie lovers and meatless-curious families, and it lands on the table in about 1 hour 20 minutes, including prep, bake, and a short rest. I dialed this in after a summer zucchini surge, and my crew now requests it on repeat.

Why You Should Try This Vegetable Lasagna

Vegetable Lasagna brings big comfort without heaviness, thanks to layers of saucy vegetables, soft noodles, and melty cheese. The ricotta mixture stays creamy, the veggies taste bright, and the top turns bubbly and browned. It works for weeknights, date nights, and potlucks. No one at my table misses the meat.

“The best vegetarian lasagna I’ve made at home, with balanced layers and leftovers that heat up like a champ ★★★★★”

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 medium zucchini, sliced into half-moons or thin planks
• 1 red bell pepper, diced
• 5 ounces baby spinach
• 4 cups marinara sauce, jarred or homemade (pantry shortcut: use a good jar like Rao’s or Muir Glen; pick a sauce with olive oil and no corn syrup)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or Italian seasoning
• 1/4 teaspoon red pepper flakes
• 15 ounces whole milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan, plus extra for topping
• 2 cups shredded low-moisture mozzarella, divided
• 9 to 12 lasagna noodles, no-boil or classic (if classic, cook until flexible but still firm)
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• Optional finishers: chopped fresh basil or parsley, a pinch of lemon zest in the ricotta
• Optional veggie swaps: yellow squash, kale, or roasted eggplant

H3: Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowls and spatula
• Chef’s knife and cutting board
• Foil
• Colander or clean towel for draining veggies

How to Make Vegetable Lasagna

Prep the vegetables

1. Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms with a pinch of salt and cook until they brown and give off most of their moisture, 8 to 10 minutes.
2. Stir in bell pepper and zucchini and cook until tender with light color, 5 to 6 minutes. Add garlic and red pepper flakes and cook 1 minute.
3. Add spinach and toss until it wilts, 1 to 2 minutes. Transfer the vegetables to a colander and press gently to release extra liquid.

Season the sauce

1. Stir marinara with oregano and basil in a bowl. Taste and season with salt and pepper. If the sauce tastes thin, simmer it in the skillet for 5 minutes to thicken.

Mix the ricotta

1. In a bowl, whisk ricotta, egg, Parmesan, 1/2 teaspoon salt, several grinds of black pepper, and lemon zest if using. Stir until smooth and creamy.

Heat the oven and prep noodles

1. Heat the oven to 375°F.
2. If you use classic noodles, boil them in well-salted water until flexible but still firm, about 7 to 8 minutes. Drain and lay them flat on a clean towel.

Layer the lasagna

1. Spoon 1/2 cup sauce into the baking dish and spread it into a thin coat.
2. Lay down noodles to cover the bottom. Spread one-third of the ricotta over the noodles. Scatter one-third of the vegetable mixture over the ricotta. Sprinkle one-third of the mozzarella.
3. Repeat for two more layers: noodles, ricotta, vegetables, mozzarella.
4. Finish with a final layer of noodles, the remaining sauce, a shower of mozzarella, and a little extra Parmesan.

Bake and rest

1. Cover the dish with foil, tenting it so the cheese does not touch. Bake for 25 minutes.
2. Remove the foil and bake until the top turns golden in spots and the edges bubble, 15 to 20 minutes.
3. Let the lasagna rest for 15 minutes on a rack so the layers set. Top with chopped basil or parsley, slice, and serve.

Tips & Tricks

• Dry out veggies a bit so the layers stay sturdy. Browning mushrooms and pressing the mix in a colander keeps excess liquid out of the dish.
• Use no-boil noodles if you want to skip a pot. Add a touch more sauce between layers so the pasta softens fully.
• Swap ricotta with small-curd cottage cheese for a lighter texture. Blend it briefly for extra smooth filling.
• Shred mozzarella from a block. It melts creamier than pre-shredded.
• Build neat layers with an offset spatula. Clean edges cut easier after the rest time.
• Add roasted eggplant for a heartier vibe or fold pesto into the ricotta for a herby twist.
• Line the underside of the foil with a thin coat of oil so the cheese does not stick.

What to Serve with Vegetable Lasagna

I like a crisp salad with lemon vinaigrette to cut through the richness of the cheesy layers. Garlic bread or a warm baguette handles every last stripe of marinara. Roasted broccoli or a simple green bean salad adds crunch. Pour a medium-bodied red like Chianti or a chilled sparkling water with citrus.

Make-Ahead and Storage

• Make ahead: Assemble the unbaked lasagna, cover tightly, and chill up to 24 hours. Add 5 to 10 extra minutes to the covered bake time when it goes in cold.
• Freeze unbaked: Wrap the assembled pan in plastic, then foil, and freeze up to 3 months. Bake from frozen at 350°F, covered, until hot in the center, 60 to 75 minutes, then uncover to brown.
• Freeze baked: Cool completely, wrap well, and freeze up to 3 months. Thaw in the fridge overnight, then reheat covered at 350°F until hot, about 30 minutes.
• Reheat slices: Microwave on medium power in short bursts, or warm in a covered skillet over low heat with a spoonful of water to steam gently.

Ally Sanders

Vegetable Lasagna

Vegetable Lasagna is a comforting, layered pasta bake packed with tender vegetables, rich tomato sauce, and creamy cheeses.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Lunch

Cuisine: American

Ingredients

  

• 9 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups zucchini, diced
• 2 cups cremini mushrooms, sliced
• 1 cup red bell pepper, diced
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
4. Stir in the garlic, zucchini, mushrooms, and red bell pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has evaporated.
5. Add the chopped spinach, oregano, basil, salt, and black pepper. Cook for 2–3 minutes until the spinach is wilted. Remove from heat and set aside.
6. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, and parsley if using. Mix until smooth.
7. Spread 1/2 cup of marinara sauce over the bottom of the prepared baking dish. Place 3 lasagna noodles in a single layer over the sauce.
8. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the sautéed vegetables and about 3/4 cup of marinara sauce. Sprinkle with one-third of the mozzarella.
9. Repeat the layers two more times: noodles, ricotta mixture, vegetables, marinara sauce, and mozzarella, ending with mozzarella on top.
10. Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 25 minutes.
11. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
12. Let the lasagna rest for 10–15 minutes before slicing to allow it to set. Slice and serve warm.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 370 calories; fat 17 g; saturated fat 8 g; carbohydrates 36 g; fiber 4 g; sugars 9 g; protein 19 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion size.