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Vegetable Lasagna

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A hearty vegetarian lasagna layered with tender pasta, colorful vegetables, savory marinara, creamy ricotta, mozzarella, and Parmesan. This comforting meatless casserole is perfect for family dinners, gatherings, and meal prep.

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 8 oz mushrooms, sliced
  • 3 cups baby spinach
  • 4 cups marinara sauce
  • 15 oz ricotta cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh basil, plus more for serving
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon red pepper flakes, optional
  • Fresh parsley, optional

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
  2. Cook the lasagna noodles according to the package directions until just al dente. Drain and arrange them separately to prevent sticking.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, zucchini, and mushrooms. Cook until tender and most of the excess moisture has evaporated.
  4. Add the garlic and spinach and cook until the garlic is fragrant and the spinach has wilted.
  5. Stir in the marinara sauce, Italian seasoning, oregano, salt, black pepper, and optional red pepper flakes. Simmer briefly to combine the flavors.
  6. In a separate bowl, combine the ricotta, egg, 1/2 cup Parmesan, and chopped fresh basil until evenly mixed.
  7. Spread a thin layer of vegetable sauce over the bottom of the prepared baking dish and arrange a layer of lasagna noodles over the sauce.
  8. Spread some of the ricotta mixture over the noodles, followed by vegetable sauce and shredded mozzarella.
  9. Repeat the layers until the ingredients are used, finishing with vegetable sauce, the remaining mozzarella, and the remaining Parmesan.
  10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  11. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
  12. Garnish with fresh basil or optional parsley and additional Parmesan before serving.

Notes

  • Eggplant, broccoli, kale, yellow squash, artichoke hearts, or roasted butternut squash can be substituted for or added to the vegetables.
  • Cook vegetables with high water content before assembling the lasagna to prevent a watery filling.
  • Add cooked lentils, chickpeas, or crumbled tofu to the tomato sauce for additional vegetarian protein.
  • For an extra creamy lasagna, add thin layers of béchamel sauce or replace some of the ricotta with cottage cheese.
  • For a gluten-free version, use gluten-free lasagna noodles and verify that the sauces and seasonings are gluten-free.
  • For a vegan variation, use dairy-free ricotta, mozzarella, and Parmesan alternatives and omit the egg.
  • The lasagna can be assembled ahead, covered, and refrigerated before baking. Allow additional baking time when starting with a cold lasagna.
  • Store leftovers in the refrigerator for 3–4 days. Reheat covered at 350°F (175°C) or microwave individual portions until thoroughly hot.
  • Individual portions can be frozen in freezer-safe containers and preferably thawed overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/vegetable-lasagna-2/