Vegetable Lasagna

Introduction

This Vegetable Lasagna is a celebration of summer’s bounty, packed with finely diced, colorful veggies and rich, creamy cheese layers. You’ll love how the fresh spinach and savory marinara sauce create a deeply satisfying, meatless meal. It’s perfect for feeding a crowd or creating delicious leftovers for the week ahead.

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). Bring a large pot of salted water to a boil for the noodles.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, zucchini, yellow squash, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 10-12 minutes. Season with salt and pepper to taste.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the entire bag of baby spinach and cook, stirring, until wilted, about 2-3 minutes. Remove the skillet from the heat and set the vegetable mixture aside.
4. In a medium bowl, combine the ricotta cheese, eggs, grated parmesan cheese, 1 cup shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined.
5. In another bowl, stir together the jar of marinara sauce and the can of tomato sauce.
6. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay them flat on a sheet of parchment paper to prevent sticking.
7. To assemble, spread a thin layer (about 3/4 cup) of the marinara-tomato sauce mixture on the bottom of a 9×13-inch baking dish lightly coated with cooking spray.
8. Layer 4-5 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta cheese mixture evenly over the noodles. Then, spread half of the cooked vegetable mixture over the ricotta. Top with about 1 cup of the sauce.
9. Repeat the layers: noodles, remaining ricotta mixture, remaining vegetables, and another 1 cup of sauce. Add a final layer of noodles. Spread the remaining sauce evenly over the top.
10. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
11. Cover the dish tightly with aluminum foil that has been lightly sprayed with cooking spray (to prevent sticking). Bake for 50 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned on top.
13. Let the lasagna rest for 15-20 minutes before slicing. Garnish with chopped parsley and serve.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles for a faster prep. Ensure your sauce layers are a bit saucier to provide enough moisture for the noodles to cook.
• Grilled Vegetable Version: Instead of sautéing, grill thick slices of zucchini, squash, and bell pepper, then chop them into smaller pieces before layering for a smoky flavor.
• Individual Servings: Assemble the lasagna in small, oven-safe baking dishes or disposable aluminum tins for perfect single-serving portions, ideal for meal prep or a dinner party.
• Extra Crispy Top: For a more textured top, combine the final mozzarella layer with a handful of panko breadcrumbs and an extra sprinkle of parmesan before the final bake.

Tips for Success

• Dice vegetables finely: This ensures they cook evenly and integrate well into the layers, making the lasagna easier to slice.
• Let it rest: The 15-20 minute rest time is crucial for the lasagna to set, making it much easier to cut neat, beautiful slices.
• Press ricotta mixture: Gently press the ricotta and vegetable layers down with a spatula after spreading to remove air pockets and create more stable layers.
• Adjust moisture: If your vegetable mix seems very wet after cooking, you can drain off any excess liquid before assembling to prevent a soggy lasagna.

Storage & Reheating

Cool the lasagna completely, then cover tightly and refrigerate for up to 4 days. For longer storage, freeze individual slices or the whole pan (wrapped in foil and plastic) for up to 3 months. Reheat slices in the microwave until hot, or cover and reheat a larger portion in a 350°F oven until warmed through, about 30 minutes.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute one 10-ounce package of frozen chopped spinach. Thaw it completely and squeeze out ALL excess liquid with your hands or a clean towel before adding it to the vegetable mixture.

Do I have to boil the lasagna noodles first?

For traditional noodles as listed, yes. This recipe is written for noodles that require boiling. See the “Variations” section for using the no-boil/oven-ready type.

Why are there two amounts of mozzarella cheese listed?

The 1 cup is mixed into the ricotta filling, and the separate 2 cups are used for the top, melty layer. They are added at different stages.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time.

How do I know when the lasagna is done baking?

It’s done when the cheese on top is fully melted and bubbling around the edges, and the lasagna feels hot in the center when a knife is inserted.

Can I add other vegetables?

The ingredient list is final, but the recipe is very forgiving. The technique works for similar vegetables like mushrooms or eggplant, though the prep and moisture content may vary slightly.