Why Make This Recipe
Vegetable lasagna is a fantastic choice for those who want a hearty meal packed with vitamins and flavor. It’s a great way to enjoy a variety of vegetables, making it not only delicious but also nutritious. This recipe is easy to follow, perfect for families, and can be a hit at gatherings. Plus, it’s a wonderful way to have leftovers for the week!
How to Make Vegetable Lasagna
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 the 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
Once the lasagna has rested, cut it into squares and serve warm. You can add a sprinkle of fresh basil or parsley on top for a nice touch. Pair it with a simple green salad and some garlic bread for a complete meal.
How to Store Vegetable Lasagna
Store any leftover lasagna in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm it up in the oven or microwave.
Tips to Make Vegetable Lasagna
- Use fresh vegetables for the best flavor.
- Feel free to add other veggies like spinach, eggplant, or bell peppers.
- Make sure to season the marinara sauce well for extra flavor.
- Let the lasagna rest longer if you desire cleaner slices.
Variation
You can easily customize this recipe. For a meat version, add cooked ground beef or sausage in between the layers. You could also substitute the ricotta with cottage cheese for a different texture and flavor.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare it a day in advance. Just cover it and store it in the fridge until you’re ready to bake.
2. What can I serve with vegetable lasagna?
It goes well with a fresh salad, garlic bread, or steamed veggies for a side dish.
3. Is it possible to make this recipe gluten-free?
Absolutely! Just use gluten-free lasagna noodles and ensure your marinara sauce is gluten-free as well.
Vegetable Lasagna
Delicious and nutritious vegetable lasagna packed with flavors and ideal for family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, and zucchini and cook for 7-8 minutes.
- Add minced garlic and sauté for 30 seconds.
- Stir in marinara sauce, dried Italian seasoning, salt, pepper, red pepper flakes, and chopped parsley. Simmer for 10-15 minutes, then add spinach.
- Beat the egg lightly and mix with ricotta cheese.
- Spoon 1 cup of sauce into a 9×13-inch baking dish and arrange 3 lasagna noodles over it.
- Spread one-third of the remaining sauce over noodles, dot with half of the ricotta mixture, and sprinkle with one-third of the mozzarella and Parmesan.
- Repeat layering with remaining ingredients, finishing with noodles, sauce, and cheeses on top.
- Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 10-15 minutes.
- Let rest for 15 minutes before serving.
Notes
Use fresh vegetables for the best flavor. You can customize with other veggies. Letting the lasagna rest longer helps for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
