Vegetable Lasagna

Introduction

This Vegetable Lasagna is a hearty and satisfying meal that celebrates the fresh flavors of the garden in every layer. You get a vibrant mix of textures from the finely diced vegetables and the richness of three kinds of cheese. It’s the perfect centerpiece for a family dinner or a potluck, guaranteed to please both vegetarians and meat-eaters alike.

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). Coat a 9×13-inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 cup onion and 3/4 cup carrots. Cook for 5 minutes, stirring occasionally.
3. Add 1 cup zucchini, 3/4 cup yellow squash, and 1 diced red bell pepper. Season with salt and pepper to taste. Cook for 8-10 minutes until the vegetables are tender.
4. Stir in 2 teaspoons minced garlic and cook for 1 minute until fragrant. Add the entire 5-ounce bag of baby spinach and cook just until wilted. Remove from heat.
5. Stir in the 24-ounce jar of marinara sauce and the 8-ounce can of tomato sauce. Set the vegetable sauce aside.
6. In a medium bowl, combine 15 ounces ricotta cheese, 2 eggs, 3/4 cup grated parmesan, 1 cup shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Mix until well combined.
7. Assemble the lasagna in your prepared dish. Spread about 1 cup of the vegetable sauce on the bottom. Arrange a single layer of lasagna noodles over the sauce (use 4-5 noodles).
8. Spread half of the ricotta cheese mixture evenly over the noodles, then top with 1/3 of the remaining vegetable sauce. Sprinkle with 1/2 cup of the 2 cups shredded mozzarella.
9. Add another layer of noodles. Spread the remaining ricotta mixture, followed by another 1/3 of the sauce, and 1/2 cup more mozzarella.
10. Place a final layer of noodles. Spread the last of the vegetable sauce over the top, ensuring all noodles are covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
11. Cover the dish tightly with aluminum foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, until the cheese on top is bubbly and golden.
13. Let the lasagna stand for 15 minutes before slicing. Garnish with 2 tablespoons of chopped parsley and serve.

Variations

• No-Boil Noodles: Use oven-ready lasagna noodles to skip the boiling step; simply assemble as directed, ensuring the sauce covers all noodles completely.
• Grilled Veggie Lasagna: Instead of sautéing, grill thick slices of zucchini, squash, and bell pepper, then chop them for a smokier flavor in the layers.
• Individual Portions: Assemble the lasagna in smaller, oven-safe baking dishes for easy, portion-controlled servings.
• Extra Creamy Layer: Add a thin layer of béchamel sauce on top of the ricotta layers for a more decadent, classic Italian-style dish.

Tips for Success

• Dicing the vegetables finely ensures they cook evenly and makes the lasagna easier to slice and serve.
• Letting the lasagna rest after baking is crucial; it allows the layers to set, preventing a runny lasagna when you cut into it.
• Taste your marinara sauce before assembling. If it’s a bit plain, a pinch of extra Italian seasoning in the jar can enhance the overall flavor.
• Place the baking dish on a sheet pan in the oven to catch any potential bubble-overs for easier cleanup.

Storage & Reheating

Store leftover lasagna 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 2-3 minutes, or cover the baking dish with foil and warm in a 350°F oven for 20-30 minutes until heated through.

FAQ

Do I need to boil the lasagna noodles?

If your recipe calls for regular lasagna noodles (not “oven-ready” or “no-boil”), you should boil them according to package directions until al dente before assembling.

Can I make this lasagna ahead of time?

Yes, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time.

Can I freeze vegetable lasagna?

Absolutely. Bake as directed, let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Why is my lasagna watery?

This is often caused by vegetables releasing moisture. Ensuring your diced veggies are sautéed until tender and letting the lasagna rest after baking helps prevent sogginess.

Can I use a different cheese?

You can substitute cottage cheese for ricotta, though the texture will be grainier. For the mozzarella, a low-moisture, whole-milk variety melts and browns best.

How do I know when the lasagna is done baking?

It’s done when the cheese on top is melted and golden, and the sauce is bubbling vigorously around the edges. An instant-read thermometer inserted into the center should read at least 165°F.