Vegetable Lasagna

Introduction

This vegetable lasagna is a celebration of garden-fresh flavors layered into a comforting, hearty dish. You’ll love how the mix of colorful vegetables and rich cheeses creates a satisfying meal perfect for feeding a crowd. It’s a foolproof recipe that proves a meatless main can be absolutely delicious.

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). Lightly coat a 9×13-inch baking dish with cooking spray.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and carrots and cook for 5-6 minutes until they begin to soften.
3. Add the zucchini, yellow squash, and red bell pepper. Cook for another 7-8 minutes, stirring occasionally, until all vegetables are tender.
4. Add the entire bag of fresh baby spinach and the minced garlic. Cook, stirring constantly, for 2-3 minutes until the spinach is wilted. Season the vegetable mixture with salt and pepper to taste. Remove from heat.
5. To the cooked vegetable mixture, add the jar of marinara sauce and the can of tomato sauce. Stir until well combined. Set aside.
6. In a medium bowl, combine the ricotta cheese, eggs, grated parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until smooth and well incorporated.
7. Assemble the lasagna in your prepared baking dish: Spread about 1 cup of the vegetable-tomato sauce mixture evenly over the bottom.
8. Place a single layer of uncooked lasagna noodles over the sauce (break noodles to fit as needed).
9. Spread half of the ricotta cheese mixture evenly over the noodles.
10. Spoon about 1 1/2 cups of the sauce over the ricotta layer.
11. Repeat the layers: noodles, the remaining ricotta mixture, and another 1 1/2 cups of sauce.
12. Add a final layer of noodles, then cover with the remaining sauce. Sprinkle the top evenly with 2 cups of shredded mozzarella cheese.
13. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
14. Carefully remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown and the noodles are tender.
15. Remove from the oven and let the lasagna stand for 15-20 minutes before slicing. This allows the layers to set. Sprinkle with chopped parsley before serving.

Variations

• No-Boil Noodle Alternative: Use oven-ready (no-boil) lasagna noodles to save prep time; you may need a bit more sauce for the top layer.
• Serving Idea: Serve individual portions over a bed of lightly dressed arugula for a fresh, restaurant-style presentation.
• Deconstructed Lasagna: For a quicker weeknight meal, layer the cooked vegetable sauce, dollops of the ricotta mixture, and cooked, broken lasagna noodles in bowls. Top with mozzarella and broil until melted.
• Grilled Vegetable Twist: Instead of sautéing, grill thick slices of the vegetables (excluding spinach) for a smoky flavor, chop them, and proceed with the recipe.

Tips for Success

• Finely dicing the vegetables ensures they cook evenly and integrate seamlessly into the layers.
• Letting the baked lasagna rest for 15-20 minutes before cutting is crucial for clean, well-defined slices that hold their shape.
• If your sauce seems a bit thick after combining with the veggies, you can add a few tablespoons of water or vegetable broth to achieve a saucier consistency.
• Press the dry noodles down gently into the sauce when layering; the moisture from the sauce will cook them perfectly.

Storage & Reheating

Store cooled leftover lasagna in an airtight container in the refrigerator for up to 4 days. For reheating, cover individual portions with a damp paper towel and microwave until hot, or cover the dish with foil and reheat in a 350°F oven for 20-25 minutes.

FAQ

1. Can I make this lasagna ahead of time?

Absolutely. 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.

2. Do I have to cook the lasagna noodles first?

No, this recipe uses the traditional dry noodles uncooked. The moisture from the abundant sauce cooks them perfectly during baking.

3. Can I freeze this vegetable lasagna?

Yes. Bake, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until warmed through.

4. What can I substitute for the ricotta cheese?

You can use an equal amount of cottage cheese (small curd is best), drained and blended smooth if desired.

5. My lasagna is very watery. What went wrong?

This is often caused by vegetables releasing liquid. Ensure you are cooking the vegetables until they are tender and any excess liquid has evaporated before adding the sauces.

6. Can I use a different vegetable?

Yes, you can substitute similar volumes of other hearty vegetables like mushrooms, eggplant, or broccoli florets (chopped small). Just be sure to cook them until tender.