Vegetable Lasagna

why make this recipe

This vegetable lasagna is full of good vegetables and cheese. It tastes like a home-cooked meal and fills a family. It works for weeknight dinners or for guests. If you like simple meals, see the 5 simple recipes guide for more easy ideas.

introduction

This recipe mixes cooked vegetables, marinara sauce, ricotta, and lots of cheese. It uses no-boil lasagna noodles to save time. The steps are clear and the final dish holds its shape after resting. The recipe makes a large pan that is good for sharing.

how to make Vegetable Lasagna

Preheat your oven to 375° F so it is ready when the lasagna goes in. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, and zucchini. Cook 7 to 8 minutes, stirring now and then, until soft. Add garlic and cook 30 seconds more.

Stir in marinara, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Bring to a simmer, then lower the heat and cook gently 10 to 15 minutes, stirring now and then. Add chopped spinach near the end and stir until it wilts.

While the sauce cooks, beat the egg in a bowl and stir in the ricotta until smooth. Shred the mozzarella if needed.

Spoon about 1 cup of sauce into a 9×13-inch baking dish. Lay 3 no-boil noodles over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half the ricotta mixture over the sauce, then sprinkle one-third of the mozzarella and Parmesan.

Add 3 more noodles, half of the remaining sauce, the rest of the ricotta, half of the remaining mozzarella, and half of the remaining Parmesan.

Top with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan spread evenly.

Cover the pan with foil that has been sprayed on the underside with cooking spray so the cheese does not stick. Bake in the center of the oven for 35 minutes, covered. Place a rimmed pan below to catch drips. Remove the foil and bake 10 to 15 minutes more until hot, bubbling, and the cheese is light brown.

Let the lasagna rest 15 minutes before cutting so the layers set and slices stay neat. For a quick roasted side, try the air fryer salmon and vegetables recipe.

Ingredients :

• 2 tablespoons olive oil
• 1 ½ cups chopped yellow onion
• 1 red bell pepper, chopped
• 8 ounces cremini mushrooms, chopped
• 2 medium zucchini, chopped into ½-inch pieces
• 4 cloves garlic, minced
• 48 ounces marinara sauce
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 pinches crushed red pepper flakes, or to taste
• ¼ cup chopped fresh parsley
• 5 ounces baby spinach, coarsely chopped
• 1 egg
• 1 cup ricotta cheese (8 ounces)
• 9 oven ready (no boil) lasagna noodles
• 16 ounces shredded mozzarella cheese (about 4 cups)
• ½ cup grated Parmesan cheese
• Chopped fresh basil or parsley, optional, for serving

Directions :

Begin by preheating your oven to 375° F, ensuring it reaches the perfect temperature for baking the lasagna evenly.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, bell pepper, mushrooms, and zucchini, cooking for 7 to 8 minutes until softened, stirring occasionally. Add minced garlic and sauté for another 30 seconds until fragrant.
Stir in marinara sauce, dried Italian seasoning, salt, pepper, red pepper flakes, and chopped parsley. Bring the mixture to a simmer, then reduce heat to low and let cook gently for 10 to 15 minutes, stirring occasionally. Add chopped fresh spinach towards the end and stir in until wilted.
Meanwhile, beat the egg lightly in a medium bowl. Add ricotta cheese and mix until combined. Shred the mozzarella cheese if not pre-shredded.
Spoon about 1 cup of the sauce into the bottom of a 9×13-inch baking dish. Arrange 3 no-boil lasagna noodles evenly over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half of the ricotta and egg mixture evenly over the sauce, then sprinkle one-third of the mozzarella and Parmesan cheeses on top.
Repeat the layering with 3 more noodles, half of the remaining sauce, the rest of the ricotta mixture, half of the remaining mozzarella, and half of the remaining Parmesan cheese.
Finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan cheeses spread evenly on top.
Cover the lasagna with foil sprayed on the underside with cooking spray to prevent sticking. Place it in the center of the preheated oven. For 35 minutes, bake covered, placing a rimmed baking sheet on the rack below to catch any drips.
Remove the foil and bake uncovered for an additional 10 to 15 minutes until hot, bubbling, and the cheese is lightly browned.
Allow the lasagna to rest for 15 minutes outside the oven. This resting time helps the layers set, ensuring clean slices without sogginess when served.

how to serve Vegetable Lasagna

Cut the lasagna into squares after it rests. Serve warm. Top with chopped fresh basil or parsley if you like. Offer a simple salad or garlic bread on the side.

how to store Vegetable Lasagna

Cool the lasagna to room temperature. Cover the dish with foil or transfer slices to an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge before reheating.

tips to make Vegetable Lasagna

• Cook the vegetables until soft so they do not release too much water in the bake.
• Use no-boil noodles to save time and to avoid extra pans of boiling water.
• Let the lasagna rest 15 minutes to set the layers before slicing.
• For a stronger flavor, use a mix of marinara and a little tomato paste.
• See more recipes and ideas if you want other meal choices.

variation (if any)

• Add cooked eggplant or roasted red peppers for more texture.
• Swap ricotta for cottage cheese if you prefer.
• Add cooked Italian sausage or ground turkey for a non-vegetarian option.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding to the sauce.

Q: Do I need to boil the noodles first?
A: No. This recipe uses oven-ready no-boil noodles. Lay them straight into the sauce.

Q: Can I make this ahead?
A: Yes. Assemble and keep covered in the fridge for up to 24 hours before baking. You may need a few extra minutes in the oven.

Q: How do I reheat slices?
A: Reheat in the oven at 350° F for 15 to 20 minutes, or in the microwave until hot.

Conclusion

For another good vegetable lasagna to compare, try The Best Vegetable Lasagna – Kristine’s Kitchen.

Vegetable Lasagna

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• Author: kaoucheegmail-com
• Total Time: 65
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A hearty vegetable lasagna filled with fresh vegetables, ricotta, and plenty of cheese, perfect for family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 ½ cups chopped yellow onion
• 1 red bell pepper, chopped
• 8 ounces cremini mushrooms, chopped
• 2 medium zucchini, chopped into ½-inch pieces
• 4 cloves garlic, minced
• 48 ounces marinara sauce
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 pinches crushed red pepper flakes, or to taste
• ¼ cup chopped fresh parsley
• 5 ounces baby spinach, coarsely chopped
• 1 egg
• 1 cup ricotta cheese (8 ounces)
• 9 oven ready (no boil) lasagna noodles
• 16 ounces shredded mozzarella cheese (about 4 cups)
• ½ cup grated Parmesan cheese
• Chopped fresh basil or parsley, optional, for serving

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Instructions

1. Preheat your oven to 375° F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, and zucchini. Cook for 7 to 8 minutes until soft. Add garlic and cook for 30 seconds more.
3. Stir in marinara, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Bring to a simmer, then lower the heat and cook gently for 10 to 15 minutes. Add chopped spinach and stir until it wilts.
4. In a bowl, beat the egg and stir in the ricotta until smooth. Shred the mozzarella if needed.
5. Spoon about 1 cup of sauce into a 9×13-inch baking dish. Lay 3 no-boil noodles over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half the ricotta mixture over the sauce, then sprinkle one-third of the mozzarella and Parmesan.
6. Add 3 more noodles, half of the remaining sauce, the rest of the ricotta, and half of the remaining mozzarella and Parmesan.
7. Top with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan spread evenly.
8. Cover the pan with foil sprayed with cooking spray. Bake for 35 minutes covered. Remove foil and bake for another 10 to 15 minutes until hot and bubbling.
9. Let the lasagna rest for 15 minutes before cutting.

Notes

Cool the lasagna to room temperature before storing. It can be kept in the fridge for up to 4 days or frozen for up to 3 months.

• Prep Time: 15
• Cook Time: 50
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 80mg

Keywords: vegetable lasagna, italian recipe, vegetarian lasagna, comfort food, easy lasagna