Vegetable Lasagna

This amazing meatless classic Vegetable Lasagna Recipe is layered with flavor from smooth ricotta cheese, sautéed vegetables like mushrooms, zucchini, bell peppers, and spinach, mozzarella cheese, and marinara, all baked to golden perfection. It is always a huge hit and an ideal meal for vegetarians. Serve this at your next event, and get ready to listen to the compliments.

How to make Vegetable Lasagna

First, stir together the ricotta, egg, Parmesan cheese, mozzarella cheese, and Italian seasoning in a medium bowl. Then cover it with plastic wrap and place it in the refrigerator.

Now heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for about 5 minutes. Then add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.

Now to assemble the lasagna, spoon a 1/4 cup marinara sauce into the bottom of a 9×13 inch baking dish. Then layer lasagna noodles over the top, slightly overlaying them and breaking one to fit on the end. See the picture below for more detail. Now layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1 1/2 cups marinara. Then another layer of lasagna noodles followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.

Cover the dish with aluminum foil being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.

Recipe notes and helpful tips

• Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes before baking to let it come to room temperature. Remove the plastic wrap and cover it with aluminum foil and follow the baking directions.
• When covering the dish with aluminum foil, be careful that it does not cover the top layer of cheese, as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna.
• A three-layer lasagna is best made in a 9×13-inch casserole dish with a depth of 3 inches.
• Garnish with chopped fresh Italian parsley or fresh thyme leaves.
• Use freshly grated mozzarella and Parmesan Cheese, as pre-grated cheese has anticaking agents that inhibit the cheese from melting well.
• Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

What vegetables are good in lasagna?

• onions
• mushrooms
• zucchini
• bell peppers
• spinach
• eggplant
• carrots
• tomatoes
• garlic
• sweet potato
• butternut squash

Can you freeze vegetable lasagna?

Assemble the lasagna but do not bake. Double-wrap the dish with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Take it out of the fridge 45 minutes before baking to let it come to room temperature. Bake covered at 400 degrees for 30-35 minutes. Then uncover and bake for an additional 30 minutes.

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Vegetable Lasagna Recipe

A tasty three-layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce. 

4.98 from 36 votes

Print Pin Rate

Course: pasta main meal

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Servings: 8 servings

Calories: 463kcal

Author: Beth Pierce

Ingredients

Ricotta Mixture

• 15 ounces ricotta cheese
• 1 large egg
• ½ cup grated Parmesan
• 1 cup shredded mozzarella
• 1 teaspoon Italian Seasoning

Lasagna

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion chopped
• 8 ounces mushrooms thick sliced
• 1 zucchini sliced half moons
• 1 sweet red bell pepper finely diced
• 3 cloves garlic minced
• 4 cups spinach
• 15 no boil lasagna noodles
• 24 ounces marinara
• 2 cups shredded mozzarella cheese
• ½ shredded parmesan
• Fresh basil
• Red pepper flakes

Instructions

• Preheat oven to 400 degrees.  Spray a deep 9x13-inch baking dish with nonstick cooking spray. 
• Mix together ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl. 
• Heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for 5 minutes. Add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts. 
• To assemble, spread 1/4 cup marinara sauce into the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlaying them and breaking one to fit on the end. Layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1 1/2 cups marinara. Add another layer of lasagna noodles, followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese. 
• Cover the dish with aluminum foil being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through. 
• Let rest loosely covered for 15-20 minutes before cutting.  Sprinkle with fresh basil ribbons or red pepper flakes. 

Notes

• Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes before baking to let it come to room temperature. Remove the plastic wrap and cover it with aluminum foil and follow the baking directions.
• When covering the dish with aluminum foil, be careful that it does not cover the top layer of cheese, as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna.
• A three-layer lasagna is best made in a 9x13-inch casserole dish with a depth of 3 inches.
• Garnish with chopped fresh Italian parsley or fresh thyme leaves.
• Use freshly grated mozzarella and Parmesan Cheese, as pre-grated cheese has anticaking agents that inhibit the cheese from melting well.
• Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power. 

Nutrition

Calories: 463kcal | Carbohydrates: 38g | Protein: 25g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 846mg | Potassium: 738mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2943IU | Vitamin C: 36mg | Calcium: 423mg | Iron: 2mg

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