Vegetable Lasagna

Vegetable Lasagna is a wholesome, layered dish that celebrates the best of seasonal vegetables combined with tender pasta, creamy cheese, and rich tomato sauce. Unlike traditional meat lasagna, this vegetarian version offers a light yet hearty alternative, perfect for family meals, gatherings, or even meal prep.

Each bite is a delightful balance: tender layers of lasagna noodles, roasted or sautéed vegetables, a rich marinara sauce, creamy ricotta filling, and gooey mozzarella, all baked to golden perfection. This dish is not only visually stunning but also incredibly flavorful, making it a true centerpiece for any table.

Why I Love This Recipe

I love this Vegetable Lasagna because it’s comforting, hearty, and vibrant all at once. The combination of fresh vegetables with creamy ricotta and mozzarella creates a rich, satisfying texture, while the tomato sauce adds depth and a hint of sweetness.

It’s a dish that feels indulgent without being heavy, and it’s incredibly versatile — you can swap vegetables according to what’s in season or your personal preferences. Plus, the leftovers taste even better the next day as the flavors meld together, making it a winner for both dinner and lunch the next day.

Why It’s a Must-Try Dish

• Healthy and filling: Packed with fresh vegetables, high in fiber, and protein from cheese.
• Vegetarian-friendly: Perfect for those who want a meatless option.
• Family favorite: Loved by adults and kids alike.
• Make-ahead: Easy to assemble in advance and bake when ready.
• Customizable: Can adjust veggies, cheeses, or sauce to taste.

Preparation and Cooking Time

• Preparation Time: 30–35 minutes
• Cooking Time: 45–50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8–10 servings
• Calories: ~380–420 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Italian / Vegetarian

Ingredients

For the Vegetable Layers:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Tomato Sauce:

• 3 cups marinara or tomato sauce (homemade or store-bought)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

For the Cheese Mixture:

• 15 oz ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Other Ingredients:

• 12–15 lasagna noodles (cooked or no-boil)
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

Cooking Directions (Overview)

1. Roast or sauté the vegetables until slightly tender.
2. Prepare the ricotta cheese mixture.
3. Cook lasagna noodles if using regular noodles.
4. Assemble layers of noodles, sauce, vegetables, ricotta, and mozzarella in a baking dish.
5. Bake until hot and bubbly, and cheese is golden.

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables

1. Preheat oven to 400°F (200°C) if roasting vegetables.
2. Toss zucchini, yellow squash, eggplant, bell peppers, and mushrooms with olive oil, salt, and pepper.
3. Roast for 15–20 minutes until tender but not mushy. Alternatively, sauté vegetables in a large skillet until softened.
4. Set aside, and wilt the spinach lightly in a skillet if using fresh.

Step 2: Prepare the Cheese Mixture

1. In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper.
2. Mix until smooth and creamy.

Step 3: Prepare Tomato Sauce

1. In a saucepan, combine marinara sauce, garlic, dried basil, oregano, salt, and pepper.
2. Heat over low-medium heat until warmed through.

Step 4: Cook Lasagna Noodles (if not using no-boil)

1. Boil noodles according to package instructions until al dente.
2. Drain and lay flat on a towel to prevent sticking.

Step 5: Assemble the Lasagna

1. Preheat oven to 375°F (190°C) if not already done.
2. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
3. Add a layer of noodles, then ricotta mixture, roasted vegetables, and tomato sauce.
4. Sprinkle with mozzarella.
5. Repeat layers until all ingredients are used, ending with a layer of sauce and mozzarella on top.
6. Sprinkle extra Parmesan on top for added flavor.

Step 6: Bake

1. Cover the lasagna with foil (spray foil lightly with cooking spray to prevent sticking).
2. Bake for 25 minutes, then remove foil and bake another 20–25 minutes until cheese is melted and golden.
3. Let rest for 10–15 minutes before slicing.

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How to Serve

• Serve hot with a green salad, garlic bread, or roasted vegetables.
• Garnish with fresh parsley or basil for a colorful presentation.

Recipe Tips

• Avoid soggy lasagna: Roast vegetables beforehand to reduce moisture.
• Use fresh herbs: Fresh basil or parsley enhances flavor.
• Cheese layering: Distribute cheese evenly for a creamy texture.
• Make ahead: Assemble a day in advance and refrigerate until ready to bake.

Variations

1. Mediterranean Vegetable Lasagna: Add olives, artichokes, and sun-dried tomatoes.
2. Creamy White Vegetable Lasagna: Replace tomato sauce with béchamel sauce for a creamy twist.
3. Spicy Vegetable Lasagna: Add red pepper flakes or chopped jalapeños.
4. Vegan Version: Use vegan ricotta and mozzarella substitutes and skip the egg.
5. Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini as layers.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven or microwave until warmed through.

To Freeze:

• Assemble lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months.
• Bake from frozen at 375°F (190°C) for 60–70 minutes, keeping it covered for the first 45 minutes.

Special Equipment Needed

• 9×13-inch baking dish
• Large baking sheet (if roasting vegetables)
• Mixing bowls
• Saucepan for tomato sauce
• Aluminum foil
• Knife and cutting board

Conclusion

Vegetable Lasagna is a comforting, hearty, and versatile dish that celebrates fresh vegetables and cheesy goodness in every bite. Perfect for vegetarians and meat-eaters alike, it’s a satisfying meal for families, gatherings, or meal prep.

With its layers of tender pasta, roasted vegetables, creamy cheese, and savory tomato sauce, this vegetable lasagna is a deliciously healthy comfort food that everyone will love.

Vegetable Lasagna

Vegetable Lasagna is a wholesome, layered dish that celebrates the best of seasonal vegetables combined with tender pasta, creamy cheese, and rich tomato sauce. Unlike traditional meat lasagna, this vegetarian version offers a light yet hearty alternative, perfect for family meals, gatherings, or even meal prep.

Author: Stella Parker Cuisine: Italian Course: Dinner

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Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Difficulty: Beginner Servings: 10

Ingredients

Servings

For the Vegetable Layers:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Tomato Sauce:

• 3 cups marinara or tomato sauce (homemade or store-bought)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

For the Cheese Mixture:

• 15 oz ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Other Ingredients:

• 12 lasagna 12–15 noodles (cooked or no-boil)
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

Instructions

1. Step 1: Prepare the Vegetables : Preheat oven to 400°F (200°C) if roasting vegetables. Toss zucchini, yellow squash, eggplant, bell peppers, and mushrooms with olive oil, salt, and pepper. Roast for 15–20 minutes until tender but not mushy. Alternatively, sauté vegetables in a large skillet until softened. Set aside, and wilt the spinach lightly in a skillet if using fresh.
2. Step 2: Prepare the Cheese Mixture : In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth and creamy.
3. Step 3: Prepare Tomato Sauce : In a saucepan, combine marinara sauce, garlic, dried basil, oregano, salt, and pepper. Heat over low-medium heat until warmed through.
4. Step 4: Cook Lasagna Noodles (if not using no-boil) : Boil noodles according to package instructions until al dente. Drain and lay flat on a towel to prevent sticking.
5. Step 5: Assemble the Lasagna : Preheat oven to 375°F (190°C) if not already done. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Add a layer of noodles, then ricotta mixture, roasted vegetables, and tomato sauce. Sprinkle with mozzarella. Repeat layers until all ingredients are used, ending with a layer of sauce and mozzarella on top. Sprinkle extra Parmesan on top for added flavor.
6. Step 6: Bake : Cover the lasagna with foil (spray foil lightly with cooking spray to prevent sticking). Bake for 25 minutes, then remove foil and bake another 20–25 minutes until cheese is melted and golden. Let rest for 10–15 minutes before slicing.

Keywords: Vegetable Lasagna