Introduction
This vegetable lasagna is a comforting, crowd-pleasing meal that cleverly packs a garden’s worth of veggies into every layer. You’ll love how the combination of ricotta and melted cheeses balances the savory, seasoned vegetables for a satisfying dinner. It’s a perfect make-ahead dish that tastes even better the next day.
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 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, carrots, zucchini, yellow squash, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the entire bag of fresh baby spinach leaves and cook until wilted, about 2-3 minutes. Season the vegetable mixture with salt and pepper to taste. Remove from heat.
- In a medium bowl, combine the 24-ounce jar of marinara sauce and the 8-ounce can of tomato sauce.
- In another bowl, mix the 15 ounces of 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.
- Prepare your lasagna noodles according to the package directions for a “layered” or “baked” lasagna (typically boiling for a few minutes less than al dente). Drain and lay flat on a sheet of parchment paper to prevent sticking.
- Assemble the lasagna in a 9×13-inch baking dish sprayed with cooking spray. Spread about 3/4 cup of the marinara-tomato sauce mixture on the bottom of the dish.
- Place a layer of noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles.
- Spoon half of the cooked vegetable mixture over the ricotta layer.
- Repeat the layers: sauce, noodles, the remaining ricotta mixture, and the remaining vegetables.
- Top with a final layer of noodles. Spread the remaining sauce over the top, ensuring all noodles are covered.
- Sprinkle the final 2 cups of shredded mozzarella cheese evenly over the top.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
- Remove the foil and bake for an additional 25-30 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before slicing. Sprinkle with 2 tablespoons of chopped parsley before serving.
Variations
- No-Boil Method: Use oven-ready (no-boil) lasagna noodles to skip the pre-cooking step. Simply layer them dry, ensuring there is enough sauce on each side of the noodle layer so they can properly hydrate while baking.
- Individual Servings: Assemble the lasagna in individual oven-safe dishes or ramekins for a personalized presentation and easier serving. Adjust the baking time downward as needed.
- Layer Swap: For a different texture, swap the order of the ricotta and vegetable layers. Start with vegetables directly on the noodles, then top with the ricotta mixture.
- Grilled Finish: For extra flavor, finish the baked lasagna under the broiler for 2-3 minutes to get a deeply golden, slightly charred cheese topping.
Tips for Success
- Let the lasagna rest for a full 15 minutes after baking. This allows the layers to set, making it much easier to cut clean slices.
- Dice all your vegetables to a similar, fine size. This ensures they cook evenly in the skillet and distribute nicely in each layer.
- Don’t skip the step of mixing the ricotta thoroughly with the eggs, parmesan, and seasonings. The eggs help bind the cheese layer and prevent it from becoming too watery.
- If your vegetable mixture releases a lot of liquid after cooking, drain it in a colander before assembling to prevent a soggy lasagna.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover a single portion with a damp paper towel and microwave for 1-2 minutes, or cover the entire dish with foil and reheat in a 350°F oven until warmed 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 10-15 minutes to the covered baking time if it’s cold from the fridge.
Do I have to boil the lasagna noodles first?
If you are using traditional noodles, yes, you should par-boil them as directed. For a no-boil option, use specifically labeled “oven-ready” noodles and ensure they are fully surrounded by sauce.
Can I freeze vegetable lasagna?
Absolutely. After baking and cooling completely, wrap the whole lasagna or individual portions tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use frozen spinach instead of fresh?
Yes, you can substitute one 10-ounce package of frozen chopped spinach, thawed and squeezed very dry, for the fresh baby spinach.
What can I use if I don’t have Italian seasoning?
You can create a simple substitute by mixing 1/4 teaspoon dried oregano and 1/4 teaspoon dried basil (or other herbs like thyme or rosemary) to equal the 1/2 teaspoon.
Why is my lasagna watery?
This is often due to vegetables (especially zucchini and spinach) releasing moisture. Make sure to cook the vegetable mixture until most of the liquid has evaporated and drain if necessary before layering. Also, letting the lasagna rest after baking is crucial.