Vegetable Lasagna

Introduction

This hearty vegetable lasagna is a celebration of garden flavors, packed with layers of colorful, diced veggies and creamy, rich cheese. You get a satisfyingly meatless meal that’s perfect for feeding a crowd or creating delicious leftovers. It’s classic comfort food that feels both nourishing and indulgent.

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).
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and carrots and cook for 5 minutes until slightly softened.
3. Add the zucchini, yellow squash, and red bell pepper. Cook for another 7-10 minutes, until all vegetables are tender.
4. Add the entire bag of spinach and cook, stirring constantly, until it is wilted. Season the vegetable mixture with salt and pepper to taste. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
5. To the vegetable mixture, stir in the jar of marinara sauce and the can of tomato sauce. Set aside.
6. In a medium bowl, combine the ricotta cheese, eggs, parmesan cheese, 1 cup of shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined.
7. Spread a thin layer (about 1 cup) of the vegetable-tomato sauce on the bottom of a 9×13 inch baking dish coated with cooking spray.
8. Arrange a layer of lasagna noodles over the sauce (use 4-5 noodles, they can overlap slightly).
9. Spread half of the ricotta cheese mixture evenly over the noodles.
10. Spoon about one-third of the remaining vegetable-tomato sauce over the ricotta layer.
11. Repeat the layers: noodles, the remaining ricotta mixture, and another third of the sauce.
12. For the final layer, top with the last layer of noodles, the remaining sauce, and 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. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden.
15. Let the lasagna rest for 15 minutes before sprinkling with chopped parsley and slicing. This allows the layers to set for cleaner slices.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles directly from the box. The extra liquid in the sauce will cook them perfectly.
• Portobello Twist: Roast and finely dice 2-3 large portobello mushroom caps and add them to the vegetable sauté for an extra earthy, “meaty” flavor.
• Individual Servings: Assemble the lasagna in smaller oven-safe dishes for personal portions, adjusting the bake time down by about 10-15 minutes.
• Herb Infusion: Add a layer of fresh basil leaves between the ricotta and sauce layers for a brighter, more aromatic finish.

Tips for Success

• Dice Veggies Uniformly: Cutting all the vegetables to a similar, small dice ensures they cook evenly and makes for easier layering and slicing.
• Let it Rest: The 15-minute rest after baking is crucial. It allows the cheeses to set, preventing a runny, soupy lasagna when you cut into it.
• Dry Your Veggies: If your zucchini and squash seem very watery, you can sprinkle the diced pieces with a little salt, let them sit for 10 minutes, then pat them dry with a paper towel before cooking to prevent a soggy lasagna.
• Full-Fat Ricotta: For the creamiest, richest filling, use whole-milk ricotta cheese.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover individual portions with a damp paper towel and microwave until hot, or cover the whole dish with foil and warm in a 350°F oven for 20-30 minutes.

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 bake time.

Do I have to boil the lasagna noodles first?

Not necessarily. This recipe uses the traditional method, but you can use “no-boil” or “oven-ready” noodles. Ensure your sauce has enough moisture by not reducing it too much.

Can I freeze vegetable lasagna?

Yes. Bake it as directed, let it cool completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What can I substitute for ricotta cheese?

Cottage cheese is a common substitute. Blend it briefly for a smoother texture, then mix with the other cheese filling ingredients.

Why did my lasagna turn out watery?

This is often due to excess moisture from the vegetables. Ensure you cook them until most of their liquid has evaporated before adding the sauces, and always let the lasagna rest before slicing.

Can I add more vegetables?

The ingredients are exact for this recipe, but if you want to swap, ensure the total volume of fresh veggies remains similar to what’s listed to avoid excess moisture and maintain structural integrity.