Vegetable Lasagna

Introduction

This Vegetable Lasagna packs a serious flavor punch with its garden-fresh, finely diced vegetables and a rich, cheesy trio of ricotta, mozzarella, and parmesan. It’s a hearty, satisfying meal that doesn’t skimp on comfort, making it perfect for feeding a crowd or enjoying as leftovers all week. You’ll love how the layers of noodles, vibrant veggies, and creamy cheese come together in perfect harmony.

Prep & Cook Time

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Total Time: 2 hours
• Servings: 12

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion (finely diced)
• 3/4 cup carrots (peeled and finely diced)
• 1 cup zucchini (finely diced)
• 3/4 cup yellow squash (finely diced)
• 1 red bell pepper (cored, seeded and finely diced)
• 5 ounce bag fresh baby spinach leaves
• salt and pepper to taste
• 2 teaspoons garlic (minced)
• 24 ounce jar marinara sauce
• 8 ounce can tomato sauce
• 15 ounces ricotta cheese
• 2 eggs
• 3/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Italian seasoning
• 1 box lasagna noodles
• 2 cups shredded mozzarella cheese
• cooking spray
• 2 tablespoons chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with cooking spray.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, zucchini, yellow squash, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. Add the entire bag of baby spinach and the minced garlic to the skillet. Cook, stirring constantly, until the spinach is fully wilted, about 2-3 minutes. Season the vegetable mixture with salt and pepper to taste. Remove from heat.
4. Stir the jar of marinara sauce and the can of tomato sauce into the cooked vegetable mixture until well combined. Set aside.
5. In a medium bowl, combine the ricotta cheese, eggs, grated parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until smooth and fully incorporated.
6. To assemble the lasagna, spread about 1 cup of the vegetable-tomato sauce mixture evenly over the bottom of the prepared baking dish.
7. Arrange a layer of uncooked lasagna noodles over the sauce (breaking noodles as needed to fit).
8. Spread half of the ricotta cheese mixture evenly over the noodles.
9. Spoon about 1/3 of the remaining vegetable-tomato sauce over the ricotta layer.
10. Repeat the layers: noodles, the remaining ricotta mixture, and another 1/3 of the sauce.
11. Place a final layer of noodles on top. Spread the remaining vegetable-tomato sauce evenly over the top layer of noodles.
12. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
13. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
14. Carefully remove the foil and continue baking, uncovered, for an additional 25-30 minutes, or until the cheese is bubbly and golden and the noodles are tender.
15. Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing. This allows the layers to set. Sprinkle with chopped parsley just before serving.

Variations

• No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles to skip the step of boiling traditional noodles. The extra liquid from the sauces will cook them perfectly.
• Vegetable Swap: Roast the diced carrots, zucchini, squash, and bell pepper on a sheet pan before adding to the sauce for a deeper, caramelized flavor.
• Individual Portions: Assemble the lasagna in smaller, oven-safe baking dishes or ramekins for perfect single-serve portions. Adjust the baking time accordingly.
• Herbed Ricotta: Add a tablespoon of fresh chopped basil or oregano directly to the ricotta cheese mixture for an extra burst of fresh herb flavor.

Tips for Success

• Let the assembled lasagna rest for at least 15 minutes after baking. This is crucial for clean slices that hold their shape.
• To prevent a soggy bottom, ensure your first layer is a generous spread of sauce before adding the dry noodles.
• Finely dicing the vegetables ensures they cook quickly and evenly, and makes for easier slicing of the finished lasagna.
• If the top is browning too quickly during the final uncovered bake, loosely tent it with foil again.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I have to boil the lasagna noodles first?

No, this recipe uses the dry noodles directly. The moisture from the sauces and vegetables will cook them during baking. Ensure the noodles are fully submerged in sauce.

Can I freeze vegetable lasagna?

Yes. After baking and cooling, wrap the entire dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of ricotta cheese?

You can substitute cottage cheese (drained small-curd) for a very similar texture and result. Blend it briefly if you prefer a smoother consistency.

Why is my lasagna watery?

This is often due to vegetables releasing moisture. Sautéing them first, as this recipe directs, is key. Also, allowing the lasagna to rest after baking lets the liquid be absorbed.

Can I use a different type of cheese?

You can experiment with different melty cheeses for the top layer, such as a provolone and mozzarella blend or an Italian cheese mix. The parmesan in the ricotta layer is important for flavor.