Who says you can’t enjoy lasagna without meat? This Veggie Lasagna is packed with layers of fresh vegetables, creamy ricotta, and gooey mozzarella—all nestled between sheets of tender lasagna noodles. It’s a comforting, hearty dish that’s as satisfying as the traditional version, but with a delicious plant-based twist. With each bite, you’ll get a burst of flavors from the vegetables, tangy marinara, and melted cheese. Trust me, even the biggest meat lovers won’t miss the meat in this one!
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Why You’ll Love Veggie Lasagna
This Veggie Lasagna is perfect for any occasion. Here’s why it’s going to be your new favorite:
- Packed with Veggies: Full of nutrient-rich vegetables like zucchini, spinach, and bell peppers, this lasagna is a delicious way to get in your daily dose of veggies while enjoying a classic comfort food.
- Layers of Flavor: From the savory marinara sauce to the creamy ricotta and gooey mozzarella, every bite is a flavorful combination that’s sure to please your taste buds.
- Hearty and Filling: Don’t let the lack of meat fool you—this veggie-packed lasagna is every bit as satisfying as its meaty counterpart.
- Customizable: You can add your favorite veggies or even swap out the cheese for a dairy-free alternative if needed.
- Make-Ahead Friendly: This lasagna is perfect for meal prep. Make it ahead of time, store it in the fridge, and bake it when you’re ready to eat.
Ingredients
Here’s everything you’ll need to make this Veggie Lasagna:
- Lasagna Noodles: The base of your lasagna that holds all the delicious fillings together.
- Ricotta Cheese: Adds creaminess and richness to the lasagna layers.
- Mozzarella Cheese: Melts perfectly and creates that gooey, cheesy goodness.
- Parmesan Cheese: For a salty, umami flavor that complements the other cheeses.
- Marinara Sauce: A rich, tangy tomato sauce that forms the base of the lasagna’s flavor.
- Zucchini: Thinly sliced for added texture and freshness.
- Spinach: Fresh spinach adds color and nutrition to the lasagna.
- Bell Peppers: Chopped and sautéed for a sweet and savory taste.
- Onion: For a bit of sweetness and flavor.
- Garlic: A little garlic goes a long way in enhancing the overall flavor of the dish.
- Olive Oil: For sautéing the vegetables and adding a bit of richness.
- Dried Oregano and Basil: These classic Italian herbs give the lasagna that familiar, comforting flavor.
- Salt and Pepper: To season everything to perfection.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking and create this veggie-packed lasagna:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Vegetables: In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, cooking until softened. Then, add the bell peppers and zucchini, and sauté until they’re tender. Stir in the spinach and cook until wilted. Season with salt, pepper, oregano, and basil.
- Cook the Noodles: While the vegetables are cooking, boil the lasagna noodles according to package instructions. Drain and set them aside.
- Assemble the Lasagna: In a large baking dish, spread a thin layer of marinara sauce at the bottom. Add a layer of lasagna noodles, followed by a layer of ricotta cheese, a layer of the sautéed vegetables, and a sprinkle of mozzarella and parmesan. Repeat these layers, finishing with a top layer of noodles, sauce, and the remaining mozzarella and parmesan.
- Bake to Perfection: Cover the baking dish with aluminum foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is bubbly and golden.
- Let it Cool: Let the lasagna cool for about 10 minutes before serving. This helps it set and makes it easier to cut into neat slices.
- Serve and Enjoy: Slice the lasagna into squares and serve! Whether it’s paired with a side salad or enjoyed on its own, this dish is sure to be a hit.
How to Serve Veggie Lasagna
This Veggie Lasagna pairs wonderfully with a variety of sides:
- Green Salad: A simple green salad with a light vinaigrette balances the richness of the lasagna.
- Garlic Bread: Serve with some warm, buttery garlic bread to soak up all the marinara sauce.
- Roasted Vegetables: Roasted carrots, Brussels sprouts, or cauliflower add even more veggie goodness to your meal.
- Steamed Broccoli: A side of steamed broccoli adds a healthy, crunchy contrast to the creamy lasagna.
Additional Tips
Here are some tips to elevate your Veggie Lasagna:
- Add More Veggies: Feel free to add more vegetables like mushrooms, eggplant, or carrots for extra flavor and texture.
- Use Fresh Herbs: Fresh basil and parsley sprinkled on top before serving adds a burst of fresh flavor.
- Make It Gluten-Free: If you’re gluten-free, use gluten-free lasagna noodles and check that your marinara sauce and cheeses are gluten-free.
- Freeze for Later: This lasagna freezes beautifully! Assemble it, then cover it tightly and freeze before baking. When you’re ready to eat, bake it from frozen or thaw it first.
- Customize the Cheese: Swap the ricotta for a dairy-free alternative if you need to make this vegan, or use a mix of different cheeses like provolone for extra flavor.
FAQ Section
- Q1: Can I make this Veggie Lasagna ahead of time?
A1: Absolutely! You can assemble the lasagna and refrigerate it for up to a day before baking. It can also be frozen before baking for up to 3 months. - Q2: Can I use different vegetables?
A2: Yes! You can swap in any veggies you like—mushrooms, eggplant, or even roasted squash would all work well. - Q3: Can I use no-boil lasagna noodles?
A3: Yes, no-boil noodles are a great option and save you some time. Just make sure there’s enough sauce to fully hydrate the noodles. - Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for the best texture. - Q5: Can I make this recipe gluten-free?
A5: Yes! Use gluten-free lasagna noodles and check that your other ingredients are gluten-free. - Q6: Can I make this lasagna vegan?
A6: Yes! Use dairy-free ricotta and mozzarella, and make sure your marinara sauce is vegan-friendly. - Q7: Can I make this dish spicier?
A7: You can add a pinch of red pepper flakes to the marinara sauce or sauté some chili peppers with the vegetables for an extra kick. - Q8: How do I reheat leftover lasagna?
A8: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions. - Q9: Can I freeze this lasagna?
A9: Yes, you can freeze the assembled lasagna before baking. Just cover it tightly with plastic wrap and aluminum foil, and bake it straight from frozen or thaw it overnight before baking. - Q10: Can I double the recipe?
A10: Absolutely! Just use a larger baking dish, and you may need to adjust the cooking time slightly.
Conclusion
This Veggie Lasagna is the perfect dish for anyone craving comfort food without the meat. It’s flavorful, filling, and packed with healthy vegetables. Whether you’re making it for a family dinner or meal prepping for the week, it’s sure to satisfy everyone at the table. Enjoy!
Print
Veggie Lasagna
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Veggie Lasagna is packed with a colorful mix of fresh vegetables, creamy ricotta, and gooey mozzarella, all layered between no-boil lasagna noodles for a quick and easy meal. It’s a healthy, delicious dinner that’s perfect for weeknights and sure to please vegetarians and meat lovers alike!
Ingredients
Units
Scale
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 8 oz mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Filling:
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- Salt and pepper to taste
For Assembly:
- 9 lasagna noodles (no-boil recommended)
- 8 oz shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetable Filling:
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add bell peppers, zucchini, yellow squash, and mushrooms. Cook until vegetables are tender-crisp, about 8-10 minutes. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, stirring occasionally. The longer it cooks, the more the flavors will develop. - Prepare the Cheese Filling:
In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, salt, and pepper. Mix well. - Assemble the Lasagna:
Preheat oven to 375°F (190°C). Spread a thin layer of vegetable sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce, slightly overlapping if needed (if using no-boil noodles, they can be placed dry). Spread half of the ricotta mixture over the noodles, followed by one-third of the mozzarella cheese. Add another layer of noodles, then more vegetable sauce, the remaining ricotta mixture, and another one-third of the mozzarella. Top with a final layer of noodles, the remaining vegetable sauce, and the remaining mozzarella cheese. - Bake the Lasagna:
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. - Let Rest and Serve:
Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting and serving. This will allow it to set and make it easier to serve. Garnish with chopped fresh parsley before serving.
Notes
- Vegetable Options: You can use your favorite vegetables in this lasagna. Other good options include spinach, eggplant, carrots, and corn.
- Cheese Options: You can use a combination of mozzarella, Parmesan, ricotta, and provolone cheeses.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Make-Ahead: Lasagna can be assembled ahead of time and baked when you’re ready to eat. Just add about 15-20 minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 55mg