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    Posted In: Holiday Recipes, Main Entrees, Vegetables
    August 16, 2018 — Updated January 9, 2020 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Vegetable Lasagna

    Vegetable Lasagna

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    Vegetable Lasagna has layers of pasta, cheese, fresh vegetables, and sauce! What more can you ask for? This recipe is truly divine.

    Serve this with a simple tomato avocado salad and garlic parmesan dinner rolls.

    vegetable lasagna

    Vegetable Lasagna is probably one of my all-time favorite meals. Whether it’s a classic lasagna or vegetable lasagna I’m all for it. This recipe is very versatile, you can use fresh or frozen vegetables but I highly recommend using fresh.

    A bechamel sauce works wonderfully here as well but I find a crushed tomato sauce much easier.

    Why this vegetable lasagna is so good

    • This recipe can also be a meat lovers lasagna. Just swap out the vegetables for some ground beef.
    • It makes fantastic leftovers the following day.
    • Super easy to make and feeds a large crowd.
    • It’s packed with vegetables and flavor.

    How to make vegetable lasagna

    1. Preheat oven to 400 degrees F.
    2. Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
    3. Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds. Season with salt and pepper.
    4. Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
    5. While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
    6. Spoon about 1 cup of the vegetable mixture onto the bottom of a 9×13 baking dish.
    7. Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
    8. Cover with aluminum foil and bake for 40 minutes.
    9. Let the lasagna cool for a minimum of 20 minutes.

     

    classic vegetable lasagna

     

    What kind of cheese should I use in Vegetable Lasagna?

    When making vegetable lasagna I highly recommend using mozzarella, ricotta, and parmesan cheese. Although feel free to add some other cheeses if desired.

    How to freeze vegetable lasagna 

    You may freeze the entire pan or cut it into individual slices and freeze them individually. Make sure to let the lasagna come to room temperature before freezing. Place the lasagna in an airtight container before freezing.

    How to reheat vegetable lasagna

    Reheat in a preheated oven at 350 degrees for about 30 minutes or until fully heated through. Add fresh extra cheese on top if desired.

     

    vegetable cheesy lasagna

    More delicious recipes you’ll enjoy:

    • Ultimate Lasagna

    • Cabbage Lasagna

    • Cajun Lasagna

    • Rigatoni Al Forno

     

     

    You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

    vegetable lasagna

    Vegetable Lasagna

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Italian American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8 servings
    Calories: 506kcal
    Author: Julie Maestre
    A delicious hearty lasagna made with layers of fresh vegetables and lots of cheese!

    Ingredients

    • 1 box no boil lasagna noodles
    • 28 ounces crushed tomatoes
    • 32 ounces ricotta cheese
    • 1 egg
    • 2 cups fresh spinach finely chopped
    • 1 zucchini chopped
    • 1 squash chopped
    • 1 small onion
    • 4 garlic cloves
    • 1 cup mushrooms
    • 1/4 cup fresh basil
    • 4 cups mozzarella cheese
    • 1/2 cup parmesan cheese
    • 1 tsp  red crushed pepper optional
    • 1 tsp  Italian seasoning optional
    • salt and pepper to taste
    •  

    Instructions

    • Preheat oven to 400 degrees F.
    • Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
    • Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds.
    • Season with salt and pepper.
    • Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
    • While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
    • Spoon about 1 cup of the vegetable mixture onto the bottom of a 9x13 baking dish.
    • Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
    • Cover with aluminum foil and bake for 40 minutes.
    • Let the lasagna cool for a minimum of 20 minutes.
    • Serve with garlic bread if desired and enjoy!

    Video

    Nutrition

    Calories: 506kcal | Carbohydrates: 29g | Protein: 32g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 994mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12125IU | Vitamin C: 37.2mg | Calcium: 704mg | Iron: 3.7mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

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    Filed Under: Holiday Recipes, Main Entrees, Vegetables

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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