Vegetable Lasagna

Introduction

This Vegetable Lasagna is a comforting, hearty dish packed with colorful, finely diced vegetables and creamy, cheesy layers. It’s the perfect meal to feed a crowd or to enjoy as delicious leftovers throughout the week. You’ll love how all the flavors meld together into the ultimate baked pasta dinner.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 375°F (190°C).
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 cup onion, 3/4 cup carrots, 1 cup zucchini, 3/4 cup yellow squash, and 1 red bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 10-12 minutes.
Add the entire 5 ounce bag of baby spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Stir in the 2 teaspoons garlic and cook for 1 minute more. Remove from heat.
Pour the 24 ounce jar of marinara sauce and the 8 ounce can of tomato sauce into the skillet with the cooked vegetables. Stir to combine thoroughly.
In a medium bowl, mix together the 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, and 1/2 teaspoon Italian seasoning until well combined.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay the noodles flat on a sheet of parchment paper or a clean towel to prevent sticking.
Lightly coat a 9×13 inch baking dish with cooking spray.
Assemble the lasagna: Spread about 1 cup of the vegetable-tomato sauce mixture evenly across the bottom of the prepared dish. Arrange a layer of noodles over the sauce.
Spread half of the ricotta cheese mixture evenly over the noodles. Spoon about 1/3 of the remaining sauce over the ricotta layer.
Add another layer of noodles, followed by the remaining ricotta mixture, and another 1/3 of the sauce.
Finish with a final layer of noodles. Pour and spread the last of the sauce over the top. Sprinkle the 2 cups shredded mozzarella cheese evenly over the surface.
Cover the dish tightly with aluminum foil. Bake for 50 minutes.
Carefully remove the foil and continue baking, uncovered, for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for at least 15 minutes before slicing. Sprinkle with 2 tablespoons chopped parsley just before serving.

Variations

Make it Ahead: Assemble the lasagna completely, cover tightly, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking, and add 10-15 extra minutes to the covered baking time.
No-Boil Noodle Version: Use oven-ready lasagna noodles and increase the covered baking time by 10 minutes.
Portion for Freezing: Assemble the lasagna in two smaller 8×8 dishes—bake one now and freeze the other for a future meal.
Individual Servings: Layer the ingredients in small, oven-safe ramekins for personal lasagnas, reducing the baking time by 15-20 minutes.

Tips for Success

Ensure all your vegetables are finely diced so they cook evenly and create a cohesive texture in each bite.
Letting the lasagna rest after baking is crucial—it allows the layers to set, making it much easier to cut clean slices.
Using a high-quality marinara sauce will significantly enhance the overall flavor of the dish.
To prevent a watery lasagna, make sure your cooked vegetable mixture isn’t too liquidy before layering.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave or bake a larger portion, covered with foil, at 350°F until heated through (about 20-30 minutes).

FAQ

Can I use no-boil lasagna noodles?

Yes, you can. Follow the variations section above for a suggested baking time adjustment.

Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add extra time as noted in the variations.

My lasagna is very watery. What happened?

This is often caused by vegetables releasing too much liquid. Make sure to cook them until quite soft and the moisture has evaporated. Draining cooked noodles well is also important.

Can I use frozen spinach instead of fresh?

This recipe is designed specifically for the fresh spinach listed. Using frozen would add excess moisture and alter the texture.

Can I freeze the cooked lasagna?

Yes, let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I omit the eggs from the ricotta mixture?

The eggs act as a binder. Omitting them may result in a looser, less cohesive cheese layer, but the dish will still taste good.