Vegetable Lasagna

Introduction

This vegetable lasagna is a comforting and hearty dish that packs a colorful blend of vegetables into every layer. You’ll love how the creamy ricotta filling and melty cheeses perfectly complement the savory marinara and tender veggies. It’s a crowd-pleasing meal that’s both satisfying and perfect for making 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).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5-7 minutes, until they begin to soften.
3. Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for another 5-7 minutes, until all vegetables are tender.
4. Add the entire bag of fresh baby spinach and the minced garlic. Cook until the spinach has wilted, about 2-3 minutes. Season the vegetable mixture with salt and pepper to taste. Remove from heat and set aside.
5. In a medium bowl, stir together the jar of marinara sauce and the can of tomato sauce. Set aside.
6. In another bowl, combine the ricotta cheese, eggs, grated parmesan cheese, 1 cup of shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined.
7. To assemble, spread a thin layer of the marinara-tomato sauce mixture on the bottom of a 9×13 inch baking dish coated with cooking spray.
8. Place a single layer of uncooked lasagna noodles over the sauce (breaking them to fit as needed).
9. Spread half of the ricotta cheese mixture evenly over the noodles.
10. Spoon half of the cooked vegetable mixture evenly over the ricotta layer.
11. Top the vegetables with a layer of sauce.
12. Repeat the layers: noodles, the remaining ricotta mixture, the remaining vegetables, and another layer of sauce.
13. Place a final layer of noodles over the sauce. Spread the remaining sauce over the top layer of noodles.
14. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
15. Cover the baking dish tightly with aluminum foil.
16. Bake, covered, for 50 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
17. Remove the lasagna from the oven and let it rest for 15-20 minutes before serving. Sprinkle the chopped parsley over the top, slice, and serve.

Variations

• Grilled Vegetable Lasagna: For a smokier flavor, grill the zucchini, yellow squash, and bell pepper before dicing and adding them to the skillet.
• Individual Servings: Assemble the lasagna in individual oven-safe ramekins for personal portions, adjusting the bake time slightly.
• No-Boil Noodles: This recipe uses traditional noodles that cook in the sauce. For a quicker assembly, you can use oven-ready (no-boil) lasagna noodles instead.
• Serve with Greens: Plate each serving atop a small bed of fresh arugula or mixed greens for a fresh contrast.

Tips for Success

• Let the lasagna rest after baking. This crucial step allows the layers to set, making it much easier to cut clean slices.
• Finely dicing the vegetables ensures they cook quickly and evenly, and makes for easier layering and eating.
• If your lasagna seems dry before baking, you can add a splash of water or vegetable broth around the edges of the pan before covering with foil.
• For a deeper flavor, consider browning the vegetables slightly more in the skillet to develop caramelization.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 5 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

Can I prepare this lasagna ahead of time?

Yes, you can assemble it completely, cover it, and refrigerate it 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 noodles first?

No, this recipe uses regular lasagna noodles that will cook perfectly in the sauce during the long baking time, as long as the dish is covered tightly with foil for the first 50 minutes.

Can I freeze vegetable lasagna?

What can I use instead of ricotta cheese?

While not identical, you can substitute an equal amount of cottage cheese (small-curd works best) or a mixture of mascarpone and a little milk for a similar creamy layer.

Why did my lasagna turn out watery?

This is often caused by vegetables releasing moisture. Make sure to cook your vegetable mixture until most of the released liquid has evaporated before assembling.

Can I make this gluten-free?

Yes, simply substitute the box of regular lasagna noodles with your favorite gluten-free lasagna noodles. Check the package instructions, as some may require pre-boiling.