Vegetable Lasagna

Introduction

This hearty Vegetable Lasagna is packed with layers of vibrant, finely diced vegetables, rich cheeses, and savory marinara. You’ll love how the flavors meld together during baking to create a comforting, crowd-pleasing dish. It’s perfect for a family dinner or a meal prep staple that freezes beautifully.

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. In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, carrots, zucchini, yellow squash, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
3. Add the entire 5-ounce bag of spinach and 2 teaspoons minced garlic to the skillet. Cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste. Remove from heat and stir in the jar of marinara sauce and the can of tomato sauce. Set aside.
4. In a medium bowl, combine 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. Mix until well combined.
5. Assemble the lasagna: Spray a 9×13-inch baking dish with cooking spray. Spread about 1 cup of the vegetable sauce mixture evenly over the bottom of the dish.
6. Place a single layer of uncooked lasagna noodles over the sauce, breaking noodles to fit as needed.
7. Spread one-third of the ricotta cheese mixture evenly over the noodles.
8. Spoon about 1 1/2 cups of the vegetable sauce over the ricotta layer.
9. Repeat the layers two more times: noodles, ricotta mixture, sauce.
10. For the final layer, add one last layer of noodles, then cover with the remaining vegetable sauce. Sprinkle the top evenly with the 2 cups of shredded mozzarella cheese.
11. Cover the dish tightly with aluminum foil that has been sprayed with cooking spray (to prevent sticking).
12. Bake, covered, for 50 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
13. Let the lasagna stand for 15 minutes before slicing. Sprinkle with 2 tablespoons chopped parsley and serve.

Variations

• No-Boil Noodle Hack: Use oven-ready lasagna noodles for an even quicker assembly without boiling.
• Crispy Top Variation: For a crispier top, broil the lasagna for the last 2-3 minutes of baking, watching it closely to prevent burning.
• Individual Servings: Assemble the lasagna in smaller, single-serving oven-safe dishes for easy portion control and a charming presentation.
• Extra Veggie Boost: Grate the carrots and zucchini instead of dicing them for a more hidden, texture-blending veggie layer.

Tips for Success

• Ensure all vegetables are finely diced to a similar size. This guarantees even cooking and makes the lasagna easier to slice neatly.
• Letting the lasagna rest for 15 minutes after baking is crucial. It allows the layers to set, making it much easier to cut clean squares.
• For extra flavor, use a high-quality, seasoned marinara sauce, as it forms the base of your vegetable sauce.
• If your vegetable mixture seems very watery after cooking, let it simmer uncovered for an extra few minutes to reduce excess liquid before assembling.

Storage & Reheating

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes. You can also freeze the baked and cooled lasagna (tightly wrapped) for up to 3 months.

FAQ

Can I use regular lasagna noodles that need to be boiled?

Yes, you can. Just cook them according to package directions until al dente before assembling.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I have to cook the vegetables first?

Yes, sautéing the vegetables is essential. It cooks out excess water and concentrates their flavor, preventing a watery lasagna.

Can I substitute cottage cheese for ricotta?

Yes, cottage cheese is a common substitute for ricotta in lasagna. For a smoother texture, you can blend it first.

What can I use instead of eggs in the ricotta mixture?

You can omit the eggs, but they help bind the cheese layer. A suitable substitute is 2 tablespoons of a ground flaxseed and water mixture.

Is it okay that the noodles are uncooked?

Yes, the moisture from the sauce and vegetables will cook the noodles perfectly during the long baking time, provided the dish is covered tightly with foil.