Vegetable Lasagna

Introduction

This vegetable lasagna is a celebration of garden-fresh flavors layered between sheets of pasta and rich, creamy cheese. You’ll love how the combination of tender vegetables and savory Italian seasoning creates a satisfying meal that’s both hearty and nourishing. It’s perfect for feeding a crowd or creating delicious leftovers.

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 & Prep: Preheat oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with cooking spray.
2. Cook the Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add onion and carrots. Cook for 5-6 minutes until softened. Add zucchini, yellow squash, and red bell pepper. Cook for another 7-8 minutes, stirring occasionally, until vegetables are tender. Add the entire bag of spinach and garlic, cooking until the spinach is wilted, about 2 minutes. Season with salt and pepper to taste.
3. Make the Sauce: Stir the jar of marinara sauce and the can of tomato sauce into the cooked vegetable mixture. Bring to a simmer, then reduce heat and let it cook for 10 minutes, stirring occasionally. Remove from heat.
4. Make the Cheese Filling: In a medium bowl, combine ricotta cheese, eggs, grated parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined.
5. Assemble the Lasagna: Spread about 1 cup of the vegetable sauce mixture evenly over the bottom of the prepared baking dish. Arrange a layer of uncooked lasagna noodles over the sauce (breaking noodles to fit as needed). Spread half of the ricotta cheese mixture over the noodles. Spoon about 1 1/2 cups of sauce over the cheese. Repeat the layers: noodles, remaining ricotta mixture, and another 1 1/2 cups of sauce. Top with a final layer of noodles. Spread the remaining sauce over the top noodles, ensuring they are completely covered.
6. Bake Covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
7. Add Cheese & Finish Baking: Carefully remove the foil. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top. Return to the oven, uncovered, and bake for 20-25 more minutes, until the cheese is melted and bubbly.
8. Rest & Serve: Let the lasagna stand for 15-20 minutes before slicing. This allows the layers to set. Garnish with chopped parsley before serving.

Variations

• Roasted Vegetable Twist: For deeper flavor, toss the diced zucchini, squash, carrots, and bell pepper with a little oil, salt, and pepper and roast at 400°F for 20-25 minutes before adding to the sauce.
• No-Boil Noodle Hack: Use oven-ready lasagna noodles. You can assemble the lasagna exactly as written without pre-cooking them, as the moisture from the sauce will cook them perfectly.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or disposable aluminum tins for easy individual servings and freezing.
• Creamy Béchamel Layer: Replace the ricotta cheese layer with a simple béchamel sauce made with butter, flour, and milk for a more traditional Italian-style lasagna.

Tips for Success

• Uniform Dicing: Dice all vegetables to a similar, small size so they cook evenly and are easy to layer.
• Prevent Dry Noodles: Ensure the top layer of noodles is completely covered with sauce to prevent them from drying out and becoming crunchy during baking.
• Let it Rest: The 15-20 minute resting time after baking is crucial for clean slices. It allows the layers to firm up so it doesn’t slump when served.
• No-Skid Foil: If you find the foil sticks to the cheese topping when you remove it, spray the underside of the foil lightly with cooking spray before covering the dish.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat the whole pan in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I make this lasagna ahead of time?

Yes, 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 if it goes into the oven cold.

Do I have to cook the lasagna noodles first?

No, this recipe is designed for regular, uncooked noodles. The moisture from the sauce and vegetables will cook them during baking. Using oven-ready noodles is also an option.

Can I freeze vegetable lasagna?

Absolutely. Bake the lasagna, 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 in the refrigerator overnight before reheating.

Can I use other vegetables?

While the ingredient list is fixed, similar substitutions for volume (like mushrooms for zucchini) should work, but will change the final flavor and texture profile.

Why is my lasagna watery?

This is often due to vegetables releasing moisture. Salting vegetables and letting them drain in a colander before adding to the sauce can help, but the most common fix is to let the assembled, unbaked lasagna sit for 10-15 minutes before it goes in the oven, allowing the noodles to start absorbing liquid.

Can I use a different cheese?

The recipe is designed for the cheeses listed. For the best results, stick with them. However, you can experiment with part-skim or whole-milk ricotta based on your preference.