This vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever.
How to Make Vegetable Lasagna
Just like when making classic lasagna, the method for our recipe is pretty simple. Here’s an overview of how to make our vegetable lasagna (the full recipe is below):
Cook your lasagna noodles OR skip this step and use no-boil noodles. Even though we use regular lasagna noodles in our video, I actually prefer the texture of no-boil noodles and bonus, it’s easier!
Make the simple tomato sauce, which takes about 20 minutes. If you’re going to be short on time, the sauce can be made up to three days in advance.
Combine ricotta cheese, egg, and a bit of salt together. Choose a high quality ricotta for this. Unfortunately quite a few brands miss the mark when it comes to great tasting ricotta. I like BelGioioso Ricotta con Latte Whole Milk, Sorrento, and if I can find it, freshly made ricotta from our local cheese shop.
Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese.
The lasagna bakes in the oven for about 35 minutes. I like to bake it covered for 20 minutes, and then uncover it so the top and cheese get some color.
Veggie Lasagna Recipe Variations
One of the things I absolutely love about this veggie lasgana recipe is that it is so easy to adapt to what we have in the house (or the season).
For a gluten-free vegetable lasagna, use gluten-free noodles or use vegetables to make the noodle layer. Layer long, thin slices of eggplant or zucchini in place of the noodles. I prefer to partially cook the slices by roasting or grilling first so they don’t add too much moisture to the lasagna.
For a dairy-free vegetable lasagna, swap the ricotta cheese and egg for almond ricotta. You can make it yourself or buy it (Kite Hill is a popular brand). I also like swapping the cheese called for in the recipe for a generous sprinkling of nutritional yeast.
For a creamy vegetable lasagna, use our creamy chicken lasagna recipe, but swap the chicken sausage for sautéed vegetables.
Make Ahead and Storing Tips
Lasagna is the perfect make-ahead meal. Here’s how I do it:
The vegetable sauce can be made in advance and should last in your refrigerator 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 thaw, leave it overnight in the refrigerator.
You can refrigerate unbaked lasagna. Cover and refrigerate the assembled, but unbaked lasagna up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes.
Baked lasagna also freezes well. Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). Defrost the frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour. (I prefer baking and then freezing the lasagna instead of freezing uncooked lasagna.)
Veggie Lasagna { Super Simple Recipe! }
This super simple lasagna recipe is perfect for the whole family! This dinner ideas is packed with flavor and packed with veggies!
- Prep Time: 10
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: dinner
Ingredients
2 small zucchinis, skin on (diced)
2 small sweet potatoes (diced)
1 small red onion, (diced)
2 medium bell peppers (diced)
1 container of Baby bella mushrooms
1 45 oz jar of organic pasta sauce
2 cups mozzarella cheese
2 cups parmigano cheese, shredded
1 15-oz container of ricotta cheese
1 bag frozen spinach
1 egg
Minced garlic
Fresh Thyme
1 box of no cook lasagna noodles, whole wheat
Instructions
- preheat oven to 400 degrees F. Coat your 9×13 – inch baking dish with nonstick spray.
- In a large saucepan, heat olive oil over medium heat. Add the sweet potato, bell pepper, , red onion, zucchini, garlic, fresh herbs and salt.
- Allow veggies to cook for until they start to soften, about 10 minutes
- Add tomato sauce to the vegetables and bring the mixture to a simmer, stirring occasionally, for 10 minutes
- In a seperate bowl add the ricotta, spinach and egg. Mix well, until the mixture is evenly combined
- Spread a thin layer of the vegetable tomato sauce on the bottom of the pan, creating an even layer.
- Place 3 noodles on top of the mixture. Leaving space for the noodles to expand
- Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of mozzarella
- Top with 3 more final noodles. Spread the remaining sauce over the top.
- Sprinkle with the remaining mozzarella and parmesan
- Cover the lasagna with foil and back for 25 minutes.
- Remove from oven and uncover dish. Rotate and cook another 20 minutes or until cheese is bubbly and starting brown.
- Remove from the oven and let cool for 15 minutes.
Notes
TO STORE: Refridgerate lasagna in an airtight container for up to 4 days.
TO REHEAT: Remove leftovers and place in baking dish in reheat in oven at 350 degrees
TO FREEZE: Freeze leftovers in freezer container and store in freezer for up to 3 months.
TO MAKE AHEAD: Prepare lasagna as directed, then cover and refrigerate for up to 1 day or u to 3 months in the freeze
Keywords: Dinner, Italian, freezer friendly