Vegetable Lasagna

Introduction

This vegetable lasagna is a celebration of garden flavors, layered into a comforting and satisfying dish. You’ll love how the combination of fresh, diced vegetables and rich, cheesy layers creates a perfect balance in every bite. It’s a hearty meal that proves vegetarian food can be both delicious and deeply comforting.

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. Cook the lasagna noodles according to package directions for al dente. Drain, rinse with cool water, and lay them flat on a sheet of parchment paper to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and carrots. Cook for 5-7 minutes until they begin to soften.
4. Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Season with salt and pepper to taste. Cook for another 5-7 minutes until all vegetables are tender.
5. Add the minced garlic and cook for 1 minute until fragrant. Add the entire bag of fresh baby spinach and stir until wilted, about 2-3 minutes. Remove the skillet from heat.
6. In a medium bowl, stir together the jar of marinara sauce and the can of tomato sauce.
7. In a separate 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. To assemble, spray a 9×13 inch baking dish with cooking spray. Spread 3/4 cup of the sauce mixture on the bottom of the dish.
9. Place a layer of cooked noodles over the sauce. Spread one-third of the ricotta cheese mixture over the noodles. Top with one-third of the cooked vegetable mixture, then sprinkle with 1/2 cup of the 2 cups of shredded mozzarella cheese.
10. Repeat the layering process two more times: sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese.
11. For the final layer, place the last of the noodles on top. Spread the remaining sauce over the noodles and sprinkle with the last 1/2 cup of shredded mozzarella cheese.
12. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
13. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden.
14. Let the lasagna stand for 15 minutes before slicing. Sprinkle with chopped parsley before serving.

Variations

• No-Boil Noodle Method: Use oven-ready lasagna noodles and add an extra 1/2 cup of water to the sauce mixture for them to absorb during baking.
• White Sauce Version: Replace the marinara and tomato sauce layer with a simple béchamel sauce for a richer, creamier dish.
• Individual Portions: Assemble the lasagna in disposable foil pans or oven-safe ramekins for easy, personal-sized meals perfect for freezing.
• Grilled Vegetable Twist: Grill the zucchini, squash, and bell pepper before dicing for a deeper, smoky flavor in the vegetable layer.

Tips for Success

• Thoroughly drain the cooked vegetables in a colander after sautéing to remove excess liquid and prevent a soggy lasagna.
• Letting the lasagna rest for a full 15 minutes after baking is crucial; it allows the layers to set for cleaner slices.
• If your noodles are slightly short for the pan, fill the gaps with broken noodle pieces—they will be hidden in the layers.
• Taste your marinara sauce before assembling. If it’s very acidic, a pinch of sugar can balance the flavor.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for 20-25 minutes, or microwave individual servings in 60-second intervals until heated through. You can also freeze the baked lasagna, tightly wrapped, for up to 3 months; thaw in the refrigerator overnight before reheating.

FAQ

Can I make this lasagna ahead of time?

Yes, you can assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

Can I use frozen spinach instead of fresh?

Yes, you can substitute one 10-ounce package of frozen chopped spinach. Thaw it completely and squeeze out all excess water in a clean kitchen towel before adding it to the vegetable mixture.

Do I have to boil the noodles first?

For traditional noodles, yes, as the recipe directs. If you prefer to use “no-boil” or “oven-ready” noodles, see the variation above for a slight method adjustment.

Why did my lasagna turn out watery?

This is usually due to excess moisture from the vegetables. Ensure you cook them until their liquid has evaporated and drain them well before assembling.

Can I add meat to this recipe?

Absolutely. While this is a vegetable recipe, you can brown 1 pound of Italian sausage or ground beef, drain the fat, and mix it into the sauce layer for a heartier version.

What can I use instead of ricotta cheese?

Cottage cheese is a common substitute. Blend it briefly in a food processor or with an immersion blender for a smoother texture similar to ricotta.