Vegetable Lasagna
Vegetable Lasagna is a great recipe filled with a creamy ricotta mixture and a medley of vegetables. One of our favorite lasagna recipes, this veggie-packed lasagna is full of flavors and perfect for a family dinner.
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Vegetable Lasagna can be a great alternative to a traditional lasagna with a meat sauce! This actually takes less time than a meat lasagna as all you will be doing is cooking the vegetables and red sauce together. This takes way less time than making a bolognese.
Why You’ll Love this Recipe:
Packed with flavor: A mix of onion, zucchini, red bell pepper, and mushrooms creates a rich, savory sauce that’s even more flavorful than ground beef.
Customizable: Don’t have everything on hand? Red onion, yellow squash, eggplant, carrots, and baby spinach all work great as tasty substitutes.
Just the right spice: A pinch of red pepper flakes adds a subtle heat that complements the creamy ricotta and hearty veggies.
Perfect pairings: Serve it with a fresh green salad or warm garlic bread for a satisfying, balanced meal.
Great for leftovers: Lasagna tastes just as good (if not better!) the next day. Store in an airtight container and reheat covered with foil for best results.
Crowd-pleasing and comforting: Whether you’re feeding family or meal prepping for the week, this dish is a guaranteed win.
Ingredients to Make Vegetable Lasagna:
- lasagna noodles. If using no-boil noodles, ensure your sauce is slightly more liquid to allow proper softening during baking.
- onion. A small, finely diced onion adds a subtle sweetness and depth. Use a yellow or white onion for their balanced flavor when cooked.
- vegetables. Choose high-quality, crisp produce to ensure vibrant flavors and textures; washing and preparing them just before cooking preserves their natural taste and nutrients.
- marinara sauce. A hearty, well-seasoned marinara forms the foundation of your dish. Seek out a sauce that perfectly balances tanginess with sweetness, or try making your own for a fresher, more vibrant flavor.
- seasonings. Dried herbs lend classic Italian flavor. Fresh herbs can be added towards the end of cooking for a brighter, more vibrant taste.
- ricotta cheese. Use a full-fat variety for creamier texture, or opt for part-skim if you prefer a lighter version.
- egg. Acts as a binder in the ricotta mixture, helping to set the layer during baking.
- cheeses. Shredded mozzarella offers a delightful, gooey melt, while Parmesan lends a sharp, savory kick. For the best flavor, opt for freshly grated Parmesan whenever you can.
How to Make Vegetable Lasagna:
- Boil lasagna noodles according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, bell pepper, mushrooms, and zucchini. Cook until vegetables are tender, about 5 minutes. Stir in spinach and cook for 1 more minute. Remove from heat.
- Add marinara sauce, oregano, basil, salt, and black pepper to the vegetable mixture. Simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, black pepper, ½ cup mozzarella, and parmesan.
- Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish. Add 3 lasagna noodles. Spread half of the ricotta mixture over the noodles. Add more sauce. Repeat layers, finishing with noodles and sauce on top.
- Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for another 10-15 minutes until bubbly.
Recipe Notes & Tips:
- Vegetable Variations: Feel free to swap or add other vegetables like eggplant or broccoli for different textures and flavors.
- Drain Excess Liquid: If your vegetables release a lot of water while cooking, drain them briefly. This helps prevent the lasagna from becoming watery.
- No-Boil Noodles Option: If you’re short on time, no-boil lasagna noodles work well—just ensure your sauce is a bit more liquid to help soften them during baking.
- Resting Time: Allow the lasagna to rest for at least 10 minutes after baking. This makes slicing easier and helps the layers set.
- Cheese Variations: Mix in a bit of fontina or provolone with the mozzarella for a richer, more melty texture. For a lighter version, use part-skim cheeses.
- Herb Enhancements: Fresh basil or oregano added at the end of the sauce simmer can brighten the flavors. You might also sprinkle fresh parsley over the top right before serving for a burst of color and freshness.
Serving Suggestions:
How to Store:
- Make-Ahead: You can assemble the lasagna a day ahead, cover, and refrigerate. Bring to room temperature for about 30 minutes before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: If you’d like to freeze your vegetable lasagna for longer storage, wrap the dish tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2–3 months. When ready to serve, thaw it overnight in the refrigerator.
- Reheating: Preheat your oven to 350°F. If reheating a whole dish, cover the lasagna with foil to retain moisture. Bake for 20–25 minutes, or until heated through. If reheating individual portions, place them in an oven-safe dish, cover with foil, and heat for 15–20 minutes.
FAQs:
Let the lasagna cool for about 10 minutes after baking. This allows the layers to set, making it easier to cut and serve neat slices.
Sauté your vegetables until most of their moisture has evaporated, and if needed, drain off any excess liquid. This will help maintain a firmer, more structured lasagna.
Feel free to get creative! You can substitute or add your favorite vegetables like eggplant, broccoli, or even carrots. Just be sure to adjust the cooking times so everything is tender.
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Vegetable Lasagna
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup mushrooms, diced
- 1 medium zucchini, diced
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Boil lasagna noodles according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, bell pepper, mushrooms, and zucchini. Cook until vegetables are tender, about 5 minutes. Stir in spinach and cook for 1 more minute. Remove from heat.
- Add marinara sauce, oregano, basil, salt, and black pepper to the vegetable mixture. Simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, black pepper, ½ cup mozzarella, and parmesan.
- Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish. Add 3 lasagna noodles. Spread half of the ricotta mixture over the noodles. Add more sauce. Repeat layers, finishing with noodles and sauce on top.
- Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for another 10-15 minutes until bubbly.
- Let it sit for 10 minutes before slicing.
Nutrition
Notes
- Vegetable Variations: Feel free to swap or add other vegetables like eggplant or broccoli for different textures and flavors.
- Drain Excess Liquid: If your vegetables release a lot of water while cooking, drain them briefly. This helps prevent the lasagna from becoming watery.
- No-Boil Noodles Option: If you’re short on time, no-boil lasagna noodles work well, just ensure your sauce is a bit more liquid to help soften them during baking.
- Resting Time: Allow the lasagna to rest for at least 10 minutes after baking. This makes slicing easier and helps the layers set.
- Cheese Variations: Mix in a bit of fontina or provolone with the mozzarella for a richer, more melty texture. For a lighter version, use part-skim cheeses.
- Herb Enhancements: Fresh basil or oregano added at the end of the sauce simmer can brighten the flavors. You might also sprinkle fresh parsley over the top right before serving for a burst of color and freshness.
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