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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 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
- 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 9×13 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.
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.
More delicious recipes you’ll enjoy:
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Vegetable Lasagna
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
Nutrition information is automatically calculated, so should only be used as an approximation.
