Vegetable Lasagna Recipe

A tasty three-layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce.

Course pasta main meal

Cuisine Italian

Keyword best vegetable lasagna, easy vegetable lasagna, vegetable lasagna zucchini

Prep Time 25

Cook Time 50

Servings servings

Calories 463kcal

Author Beth Pierce

Preheat oven to 400 degrees. Spray a deep 9x13-inch baking dish with nonstick cooking spray.
Mix together ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl.
Heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for 5 minutes. Add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.
To assemble, spread 1/4 cup marinara sauce into the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlaying them and breaking one to fit on the end. Layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1 1/2 cups marinara. Add another layer of lasagna noodles, followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.
Cover the dish with aluminum foil being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
Let rest loosely covered for 15-20 minutes before cutting. Sprinkle with fresh basil ribbons or red pepper flakes.

Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes before baking to let it come to room temperature. Remove the plastic wrap and cover it with aluminum foil and follow the baking directions.
When covering the dish with aluminum foil, be careful that it does not cover the top layer of cheese, as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna.
A three-layer lasagna is best made in a 9x13-inch casserole dish with a depth of 3 inches.
Garnish with chopped fresh Italian parsley or fresh thyme leaves.
Use freshly grated mozzarella and Parmesan Cheese, as pre-grated cheese has anticaking agents that inhibit the cheese from melting well.
Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.