Easy Vegetable Lasagna Recipe

There’s nothing quite like a homemade lasagna, especially when it’s as delicious and nutritious as this easy vegetable lasagna recipe. Packed with fresh, seasonal veggies, and layers of creamy cheese and rich tomato sauce, it’s a dish that brings both comfort and health together effortlessly. Whether you’re a vegetarian or just looking to incorporate more veggies into your meals, this lasagna is a surefire hit that’s simple to prepare and enjoy.

I first discovered this veggie lasagna when I was trying to recreate a comforting dish that my grandmother used to make. Her version was full of hearty ingredients and always brought the family together around the table. In trying to replicate her warmth, I found that using fresh produce from my local farmer’s market added an unbeatable depth to the flavors, while modern tweaks made it friendly for today’s fast-paced lifestyle.

Why You’ll Love This Recipe

You’ll adore this recipe for its robust, savory flavors combined with the nutritional power of vegetables. It’s unique because it offers:

• Flexibility: Customize with your favorite veggies or whatever’s in season.
• Ease of preparation: Perfect for beginners and busy weeknights.
• Family-friendly: Loved by kids and adults alike.
• Healthy and hearty: A satisfying meat-free meal that doesn’t skimp on flavor.

Ingredients Notes

For a flavorful and satisfying vegetable lasagna, gather arugula, spinach, or kale for some green goodness. Fresh mushrooms add a unique umami taste while zucchini and bell peppers bring a sweet touch and vibrant color. If you can’t find ricotta, cottage cheese can be an excellent substitute with minimal changes in texture. Opt for whole-wheat lasagna noodles if you’re aiming for added fiber.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, prepare your vegetables by slicing mushrooms, dicing bell peppers, and cutting zucchini into thin rounds. You want your veggies to be around the same size for even cooking.

Step 2

In a medium-sized pan, sauté the mushrooms and bell peppers in olive oil over medium heat until they’re soft and slightly brown, about 5-7 minutes. Add spinach and let it wilt. Season with salt, pepper, and a pinch of Italian herbs.

Step 3

In a separate bowl, mix ricotta cheese with a beaten egg to create a creamy mixture that will melt beautifully. Add some grated Parmesan for an extra nutty kick.

Step 4

Spread a layer of marinara sauce in a 9×13-inch baking dish. Place a layer of noodles followed by part of the sautéed vegetable mix, ricotta spread, and some mozzarella cheese. Repeat layers until all ingredients are used, finishing with a layer of noodles topped with sauce and shredded mozzarella.

Step 5

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden. Let it cool a bit before serving to help set the layers.

Storage Options

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) until heated through.

Variations & Substitutions

• Gluten-Free: Use gluten-free lasagna noodles without missing out on texture.
• Vegan Option: Replace the ricotta with tofu blended with nutritional yeast and use vegan mozzarella.
• Spicy Twist: Add a layer of sautéed jalapenos or a sprinkle of red chili flakes into the sauce.
• Herbal Infusion: Fresh basil or thyme can be added for an aromatic enhancement.

Frequently Asked Questions

Can I make this dish ahead of time? Absolutely! Assemble the lasagna and cover it tightly, then refrigerate for up to 24 hours before baking. This makes it perfect for meal prep or dinner parties when you’d like more free time with guests.

What can I serve with vegetable lasagna? This lasagna pairs wonderfully with a fresh green salad tossed in a simple vinaigrette or garlic bread to mop up the extra sauce. A side of roasted vegetables can complement the dish while keeping the meal hearty and wholesome.

How do I avoid watery lasagna? Ensure your vegetables are well sauteed to reduce moisture before layering. Letting the lasagna sit for at least 15-20 minutes after baking can also help the layers set, reducing excess sauce at the bottom of the dish.

Easy Vegetable Lasagna Recipe

This is a classic easy vegetable lasagna filled with layers of rich marinara sauce, creamy ricotta, and fresh vegetables for a delicious and satisfying meal.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 9 noodles lasagna noodles uncooked
• ▢ 2 cups ricotta cheese
• ▢ 3 cups marinara sauce store-bought or homemade
• ▢ 2 cups shredded mozzarella cheese
• ▢ 1 cup chopped spinach fresh or thawed from frozen
• ▢ 1 medium zucchini sliced
• ▢ 1 medium bell pepper chopped

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Layer 3 lasagna noodles over the sauce.
• Spread half of the ricotta cheese over the noodles.
• Top with spinach, zucchini, and bell pepper.
• Add another layer of marinara sauce and sprinkle with mozzarella cheese.
• Repeat layers, finishing with mozzarella cheese on top.
• Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, until cheese is golden and bubbly.

Notes

For a more flavorful dish, try adding a variety of other vegetables like mushrooms or eggplant.