Vegetable Lasagna

Introduction

This Vegetable Lasagna is a hearty, flavor-packed dish that proves comfort food can be wonderfully colorful. It’s layered with a rainbow of fresh, finely diced vegetables and a creamy, savory cheese filling. You’ll love how it bakes up bubbly, golden, and satisfying enough for everyone at the table.

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. Cook the lasagna noodles according to the package directions for al dente. Drain, lay them flat on a sheet of parchment paper, and set aside.
3. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and carrots and cook for 5 minutes, until starting to soften.
4. Add the zucchini, yellow squash, and red bell pepper. Cook for another 7-8 minutes, until all vegetables are tender.
5. Add the entire bag of baby spinach and the minced garlic. Cook, stirring, for 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
6. Pour in the jar of marinara sauce and the can of tomato sauce. Stir to combine, bring to a simmer, then reduce heat and let it simmer gently for 10 minutes. Remove from heat.
7. 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 well blended.
8. Assemble the lasagna: Spread about 1 cup of the vegetable-tomato sauce evenly on the bottom of the prepared baking dish.
9. Arrange a layer of noodles over the sauce, slightly overlapping. Spread half of the ricotta cheese mixture evenly over the noodles.
10. Spoon about 1 1/2 cups of the vegetable-tomato sauce over the ricotta layer.
11. Repeat the layers: noodles, the remaining ricotta mixture, and another 1 1/2 cups of sauce.
12. Place a final layer of noodles on top. Spread the remaining sauce evenly over the top layer of noodles. Sprinkle the 2 cups of shredded mozzarella cheese over the top.
13. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
14. Remove the foil and bake for another 15-20 minutes, until the cheese is melted, bubbly, and lightly browned in spots.
15. Remove from the oven and let the lasagna rest for 15-20 minutes before slicing. Sprinkle with chopped parsley just before serving.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles for a quicker assembly. Ensure your sauce mixture is a bit more liquid (you can add 1/4 cup of water to it) to help the noodles cook.
• Roasted Vegetable Version: Instead of sautéing, toss the diced vegetables in olive oil, salt, and pepper and roast at 425°F for 20-25 minutes before mixing with the sauces.
• Individual Servings: Layer the ingredients in small oven-safe baking dishes or deep muffin tins for personal lasagnas, adjusting the baking time down by 10-15 minutes.
• Herb Infusion: Add a tablespoon of fresh chopped basil or oregano to the ricotta mixture for a brighter, fresher flavor.

Tips for Success

• Letting the lasagna rest after baking is crucial! It allows the layers to set, making it much easier to slice into clean portions.
• Finely dicing the vegetables ensures they cook evenly and integrate seamlessly into every layer, so you get a bit of everything in each bite.
• To prevent a watery lasagna, cook your vegetable sauce until it’s quite thick, and be sure to drain your cooked noodles well.
• If your ricotta mixture seems thick, you can loosen it with a tablespoon or two of milk to make it easier to spread.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Reheat individual slices in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes until thoroughly warmed.

FAQ

1. Do I have to use all the vegetables listed?

Yes, for the exact flavor and texture profile of this recipe, using all the vegetables is recommended. They are finely diced to cook evenly and blend perfectly.

2. 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 5-10 minutes to the covered baking time.

3. Can I substitute cottage cheese for ricotta?

While not in this exact recipe, if you need to, you can use small-curd cottage cheese. For a smoother texture, blend it in a food processor first.

4. Why are there two types of tomato sauce?

The marinara provides flavor and texture, while the plain tomato sauce helps create a saucier base without making the dish too chunky.

5. How do I prevent the top noodles from getting hard?

Ensuring the top layer of noodles is completely covered with the final layer of sauce and cheese is key. The sauce keeps them moist during baking.

6. Can I use frozen spinach instead of fresh?

The recipe specifies fresh baby spinach. If substituting, you would need to thoroughly thaw, drain, and squeeze *all* excess liquid from 10 oz of frozen chopped spinach to prevent a watery lasagna.