Easy Vegetable Lasagna

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This vegetable lasagna is a reader's favorite! Fresh vegetables, a light tomato sauce and lots of cheese make this the best vegetable lasagna recipe. Jump to the vegetable lasagna recipe or watch our video to see how we do it.

Watch us make vegetable lasagna

We truly believe this is the best lasagna recipe of all time.

I know that saying this is the "best lasagna ever" is a bold statement, but we really believe it. I love lasagna in all its forms. We've shared a variety of them, including a meaty meaty sausage lasagna, this healthier spinach and mushroom lasagna, our hassle-free extra easy lasagna, and even this creamy chicken lasagna with white sauce and while they're all delicious, it's this vegetable. easy lasagna that really has my heart.

  • This vegetarian lasagna is easy to make, made from scratch and requires simple ingredients.
  • The recipe is adaptable depending on the vegetables you have at your disposal. In our photos, we have used zucchini, yellow squash, red peppers, and onions, but a variety of vegetables may work in their place.
  • You can make this gluten-free, dairy-free, and vegan lasagna. See our notes below for suggestions.

This vegetable lasagna is a reader's favorite! Fresh vegetables, a light tomato sauce and lots of cheese make this the best vegetable lasagna recipe.

How to make vegetable lasagna

Just like when making a classic lasagna, the method for our recipe is quite simple. Here is an overview of how to make our vegetable lasagna (the full recipe is below):

  1. Cook Your Lasagna Noodles OR Skip This Step And Use Unboiled Noodles. Even though we use regular lasagna noodles in our video, I actually prefer the texture of the unboiled noodles and the bonus, it's easier!
  2. Make the simple tomato sauce, which lasts about 20 minutes. If you are going to be short on time, the sauce can be prepared up to three days in advance.
  3. Combine ricotta cheese, egg, and a little salt together. Choose a high quality ricotta for this. Unfortunately, many brands lose the mark when it comes to great tasting ricotta. I like BelGioioso Ricotta with Latte Whole Milk, Sorrento, and if I can find it, freshly made ricotta from our local cheese shop.
  4. Assemble the lasagna by coating the vegetable sauce, the noodles, the ricotta mixture and the grated cheese.

The lasagna is baked in the oven for about 35 minutes. I like to bake covered for 20 minutes, and then uncover it so that the top and cheese take on a little color.

The vegetable sauce takes about 20 minutes and can be prepared up to 3 days in advance.

The vegetable sauce takes about 20 minutes and can be prepared up to 3 days in advance. Bake the covered vegetable lasagna for 20 minutes, then uncover and continue to bake until done.Bake the covered lasagna for 20 minutes, then uncover and continue to bake until done.

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Variations of vegetarian lasagna recipes

One of the things that I love about this vegan lasgana recipe is that it is very easy to adapt to what we have at home (or the season).

You will need 4 to 5 cups of chopped vegetables to make this meatless lasagna. Here are some suggestions for the vegetables you can use:

  • Zucchini and / or yellow summer squash, chopped
  • Mushrooms, chopped or cut into small pieces
  • Spinach, kale, or other vegetables
  • Winter squash like Butternut or Delicate Squash would be great for a fall-inspired lasagna. I would peel them and cut them into cubes.
  • Chopped or grated carrots
  • Peppers, fresh or roasted (I love adding roasted red peppers)
  • Aubergines cut into cubes

For a gluten-free vegetable lasagna, use gluten free or vegetable noodles to make the noodle layer. Put long, thin layers of eggplant or zucchini in place of the noodles. I prefer to partially cook the slices by roasting or roasting them first so they don't add too much moisture to the lasagna.

For a dairy-free vegetable lasagna, change the ricotta cheese and the egg for almond ricotta. You can do it yourself or buy it (Kite Hill is a popular brand). I also like to swap out the cheese requested in the recipe for a generous pinch of nutritional yeast.

For a creamy vegetable lasagna, use our creamy chicken lasagna recipe, but trade chicken sausage for sauteed vegetables.

Tips for the future and storage

Lasagna is the perfect meal to prepare in advance. This is how I do it:

Vegetable sauce can be made in advance. And it should last in your refrigerator for up to 3 days and in your freezer for about three months. We recommend using freezer safe glass containers, or double layers of freezer bags to store sauces. To defrost, leave it overnight in the refrigerator.

You can refrigerate lasagna without baking. Cover and refrigerate the assembled lasagna, but without baking, for up to 2 days. When covering, use parchment or wax paper between lasagna and aluminum foil. Aluminum foil can react with tomatoes.

Baked lasagna also freezes well. Let it cool completely on a rack before freezing, and then wrap it nicely with aluminum foil (we use two layers). Thaw frozen lasagna overnight in the refrigerator, and then bake at 400 ┬░ F for about 1 hour. (I prefer to bake and then freeze the lasagna instead of freezing the raw lasagna.)

Vegetable Lasagna Easy Recipe

More vegetable pasta recipes

Updated recipe, originally published in May 2013. Since I posted this in 2013, we've tweaked the recipe for clarity and added a quick recipe video. – Adam and Joanne

Easy Vegetable Lasagna

  • PREP 30mins
  • COOK 1 hour
  • TOTAL 1 hour 30 minutes

This vegetable lasagna recipe is a reader's favorite! Fresh vegetables, a light tomato sauce and lots of cheese make this the best vegetable lasagna recipe. We really don't miss the meat. Add your favorite vegetables to this, we've given you suggestions in the previous article.

Makes 8 servings

Will need

14 lasagna noodles (2 extra to fill holes)

2 tablespoons of extra virgin olive oil

1 cup (140 grams) chopped onion

1 tablespoon minced garlic (3 cloves)

1/8 teaspoon crushed red pepper flakes, or more to taste

2 medium zucchini, cut into 1/2 inch pieces

2 medium yellow pumpkins, cut into 1/2 inch pieces

One 12-ounce jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaped cup

1 can (28 ounces) crushed tomatoes

A generous handful of fresh chopped basil leaves

A container (15 ounces) of ricotta cheese or cottage cheese

2 large eggs

2 ounces (60 grams) Parmesan cheese, grated, about 1 cup

8 ounces (230 grams) low-moisture mozzarella cheese, grated

Salt and freshly ground black pepper, to taste

Adam and Joanne's advice

  • Anticipation tips have been shared in the previous article. The sauce can be made up to three days in advance, you can refrigerate assembled and unbaked lasagna for up to 2 days, and baked lasagna can be frozen.
  • For a gluten-free lasagna, use gluten-free or vegetable noodles to make the noodle layer. Tips have been shared in the previous article.
  • For an egg-free and dairy-free lasagna, swap the ricotta cheese and egg for almond ricotta. You can do it yourself or buy it (Kite Hill is a popular brand). I also like to swap out the cheese requested in the recipe for a generous pinch of nutritional yeast.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition per serving: Serving size 1/8 lasagna / Calories 444 / Protein 25 g / Carbohydrate 45 g / Dietary fiber 4 g / Total sugars 7 g / Total fat 19 g / Saturated fat 9 g / Cholesterol 93 mg

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