Vegetable Lasagna

Introduction

This classic Vegetable Lasagna is a celebration of fresh produce and rich Italian flavors, all layered into the ultimate comfort food dish. You’ll love the way the finely diced vegetables melt into the sauce and how the creamy ricotta filling balances every bite. It’s hearty enough to satisfy a crowd but packed with garden goodness.

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 diced onion and carrots. Cook for 5-7 minutes, until they begin to soften.
3. Add the zucchini, yellow squash, and red bell pepper. Season with salt and pepper. Cook for another 7-10 minutes, stirring occasionally, until all vegetables are tender.
4. Add the minced garlic and cook for 1 minute until fragrant. Stir in the entire bag of spinach and cook just until wilted, about 2 minutes.
5. Pour in the marinara sauce and tomato sauce. Stir to combine all the vegetables with the sauce. Let the mixture simmer for 5 minutes, then remove from heat.
6. 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.
7. If your lasagna noodles are not “no-boil,” cook them according to package directions to al dente. Drain and lay them flat on a sheet of parchment paper.
8. To assemble, spread about 1 cup of the vegetable sauce mixture on the bottom of the prepared baking dish.
9. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary.
10. Spread half of the ricotta cheese mixture evenly over the noodles.
11. Spoon about 1 1/2 cups of the vegetable sauce over the ricotta layer.
12. Repeat the layers: noodles, the remaining ricotta mixture, and another 1 1/2 cups of sauce.
13. Top with a final layer of noodles and spread the remaining vegetable sauce over the top.
14. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the sauce.
15. Cover the baking dish tightly with aluminum foil that has been lightly sprayed with cooking spray (to prevent sticking).
16. Bake, covered, for 50 minutes. Remove the foil and bake for an additional 20-25 minutes, until the cheese is bubbly and golden.
17. Let the lasagna rest for at least 15 minutes before slicing. Sprinkle with chopped parsley just before serving.

Variations

• Individual Portions: Assemble the lasagna in small disposable foil pans for easy individual servings, perfect for meal prep or gifting.
• Add a Nutty Topping: Before the final bake, mix some panko breadcrumbs with a little melted butter or olive oil and sprinkle over the cheese for a crunchy topping.
• Fresh Herb Ricotta: Add 1/4 cup of fresh basil or oregano, chopped, directly to the ricotta cheese mixture for a brighter flavor.
• Eggplant Layer: Substitute a layer of thinly sliced, roasted eggplant for one of the noodle layers.

Tips for Success

• Ensure all your vegetables are finely diced so they cook evenly and blend seamlessly into the sauce.
• Let the assembled lasagna rest after baking; this allows the layers to set and makes slicing much cleaner.
• Taste your vegetable sauce before assembling and adjust seasoning as needed, as this is the primary flavor base.

Storage & Reheating

Store cooled lasagna, covered tightly, in the refrigerator for up to 4 days. For longer storage, freeze individual slices or the entire pan for up to 3 months. Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven until bubbly.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can use no-boil noodles. They work perfectly with the ample sauce in this recipe, which provides the moisture needed for them to cook through.

Do I have to cook the vegetables first?

Yes, sautéing the vegetables first is essential. It cooks out excess water and concentrates their flavor, preventing a watery lasagna.

Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

Can I use frozen spinach instead of fresh?

You can, but it’s not on the ingredient list. Using the specified fresh spinach provides a better texture and flavor.

What can I substitute for ricotta cheese?

The ingredient list is final, but cottage cheese or a mixture of mascarpone are common substitutes in other recipes.

Why is there tomato sauce *and* marinara?

The marinara sauce provides robust flavor and chunks of tomato, while the plain tomato sauce helps create a saucier, more cohesive base that binds the vegetable layers together.