Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
You can never go wrong with a baked cheese pasta, some of my favorite versions include chicken spaghetti, Mexican stuffed shells and this lasagna loaded with lots of vegetables.
Lasagna is a comfort food classic, no one can resist all those layers of baked pasta with melted cheese. This vegetable lasagna contains a generous amount of vegetables and is full of flavor. You won't miss the meat, I promise!
How is vegetable lasagna made?
The first step in making a vegetable lasagna is to make a marinara sauce with vegetables. Start by cooking carrots and onions in a skillet. When they are cooked for a few minutes, add the zucchini, yellow squash, and bell pepper to the pan. When all the vegetables are tender, add the spinach leaves and let them cook. A little garlic, marinara sauce, tomato sauce, and salt and pepper go into the pan, then it's time to boil the sauce. Make the cheesy filling for the lasagna by mixing the ricotta, mozzarella and parmesan cheeses with eggs and seasonings.
Layer lasagna with sauce, cooked lasagna noodles, and ricotta mixture. Repeat the pattern until the pan is full, just be sure to finish with the sauce on top. Cover the lasagna with aluminum foil and bake. Finally, remove the foil, put a little mozzarella on top and put it back in the oven so that the cheese is browned. Once the lasagna is ready, let it sit for a few minutes to firm and serve with a pinch of parsley.
Tips for vegetable lasagna
- Cut the vegetables into small pieces so they don't fall off the layers when you cut your lasagna.
- I recommend using whole milk ricotta and mozzarella cheese for the best flavor.
- Use freshly grated cheese, not pre-grated cheese bags. Previously grated cheese contains anti-caking and stabilizing agents and does not melt smoothly.
- Pick your favorite brand of marinara sauce: I usually use Newman’s Own or Classico.
- This lasagna can be assembled up to 6 hours before you plan to bake it. Cover and store in the refrigerator until you're ready to put it in the oven. You may need to add more baking time to make up for a cold start.
- You can store the baked lasagna in the refrigerator for up to 3 days in an airtight container.
- Vegetable marinara sauce can be made up to 2 days before you plan to use it. Sometimes I even do a double batch and freeze some for another night.
Variations of vegetarian lasagna
While this vegetable lasagna is fantastic as written, you can change the recipe to customize the flavors to your liking.
- Protein: If you want an even more hearty meal, you can add a little protein to the sauce, like chicken, ground beef, sausages, or even crumbled tofu or white beans if you're a vegetarian.
- Vegetables: You can never have too many vegetables, right? You can substitute other vegetables in the sauce, such as artichokes, kale, corn, broccoli, cauliflower, or mushrooms.
- Sauce: Swap marinara sauce for Alfredo sauce, or mix 1/2 cup pesto in your marinara sauce for a fresh, salty flavor.
Do you have to cook lasagna noodles?
This recipe calls for cooked lasagna noodles. Just boil the noodles according to the package directions, then drain, rinse, and immediately place on a flat tray so the noodles don't stick.
Follow us on PINTEREST!
How to reheat lasagna
If you want to reheat a frying pan of lasagna in an oven, cover the lasagna with aluminum foil and bake at 350 degrees F. It will take 30 to 40 minutes for the lasagna to heat up. You can cut the lasagna to check if it is hot inside.
Feel free to reheat a single slice of lasagna refrigerated in a microwave by cooking over high heat for 1 1/2 minutes. If the lasagna is not completely hot at the time, turn it over and microwave it for another 20 seconds.
Can you freeze vegetable lasagna?
You can freeze a whole pan of lasagna or you can freeze individual servings. Keep lasagna in an airtight container or on a baking sheet. When you are ready to serve the lasagna, thaw it in the refrigerator and reheat it. You can also reheat the frozen lasagna, just add another 20-30 minutes to the cook time.
This vegetable lasagna is full of flavor from all the delicious vegetables. This tasty dish is hearty enough to please friends and family, even dedicated meat eaters. Do yourself a favor and try this recipe.
More pasta recipes you will enjoy
- Mushroom paste with bacon
- Carbonara Pasta
- Pomodoro pasta
- Pizza dough
- Penne Alla Vodka
This vegetable lasagna has layers of noodles, greens, marinara sauce, and three different types of cheese, all baked to golden perfection. A vegetarian main dish option that's perfect for feeding a crowd.
Preparation time: 45 minutes Cook time: 1 hour 15 minutes Total time: 2 hours
Servings: 12 Calories: 364kcal
For the sauce
- 1 tablespoon of olive oil
- 1/2 Cup of onion finely chopped
- 3/4 cup carrots, peeled and finely diced
- 1 cup finely diced zucchini
- 3/4 cup finely diced yellow squash
- 1 red bell pepper, seeded, seeded and finely diced
- 5 ounce bag of fresh baby spinach leaves
- salt and pepper to taste
- 2 teaspoons minced garlic
- 24 ounces canned marinara sauce
- 8 ounces tomato sauce
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of Italian seasoning
For the assembly
- 1 box of lasagna noodles
- 2 cups of grated mozzarella cheese
- Cooking spray
- 2 tablespoons of chopped parsley
- Heat the olive oil in a large skillet over medium heat. Add onions and carrots and cook for 3-4 minutes.
- Add zucchini, yellow squash, and red bell pepper to skillet. Cook for an additional 5-6 minutes or until vegetables are tender.
- Add the spinach to the pan. Cook, stirring occasionally, for 2-3 minutes or until the spinach has wilted. Season the vegetables with salt and pepper to taste.
- Add garlic and cook for 30 seconds. Pour marinara and tomato sauces into skillet, then simmer.
- Cook the sauce for 10 minutes.
- While the sauce is simmering, prepare the cheese filling.
- Place ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper, and Italian seasoning in large bowl. Stir to combine.
- Cook lasagna noodles according to package directions.
- Preheat oven to 375 degrees F. Coat 9 "x 13" skillet with cooking spray.
- Spread a small amount of sauce in the bottom of the pan. Add a layer of noodles, then spread half of the cheese mixture over the noodles.
- Top cheese mixture with 1/3 of the vegetable sauce.
- Repeat the layers, ending with the vegetable sauce.
- Cover the lasagna with aluminum foil, then bake for 45 minutes.
- Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake an additional 15 minutes or until cheese is melted and browned.
- Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.
Calories :: 364kcal | Carbohydrates: 37g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 814mg | Potassium: 512mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2450 IU | Vitamin C: 22mg | Calcium: 315 mg | Iron: 2mg