Garden Vegetable Lasagna
A hearty, layered vegetable lasagna featuring seasonal produce, creamy ricotta, and bright marinara, perfect for family dinners and casual gatherings.
Ingredients
Lasagna Components
- 9-12 pieces lasagna noodles (regular or no-boil) No-boil noodles cut time and steps, but watch moisture.
- 3 cups marinara sauce Homemade or quality store-bought.
- 2 cups ricotta cheese Firm tofu blended for vegan option.
- 2 cups shredded mozzarella Vegan mozzarella works too.
- 1/2 cup grated Parmesan or Pecorino Optional.
- 1 large egg Optional — helps set ricotta; omit for eggless/vegan.
Vegetables
- 1 medium zucchini, sliced into rounds or half-moons
- 1 medium yellow squash, sliced
- 1 medium red bell pepper, diced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach or 1 cup frozen (thawed and squeezed dry)
- 1 small onion, diced
- 3 cloves garlic, minced
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
- Fresh basil or parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Roast or sauté vegetables: heat 2 tbsp olive oil in a skillet. Sauté onion and garlic until soft (3–4 minutes). Add mushrooms, zucchini, bell pepper, and cook until slightly caramelized. Stir in spinach last and cook until wilted. Season with salt, pepper, and 1/2 tsp each oregano and basil. Remove from heat and set aside.
- Mix the ricotta layer: in a bowl combine ricotta, egg (if using), 1/4 cup grated Parmesan, 1/4 tsp salt, and a pinch of pepper. Stir until smooth.
Assembly
- Spread 1/2 cup marinara across bottom of the baking dish.
- Lay down the first layer of noodles (trim to fit). Spread one-third of the ricotta mixture over the noodles.
- Spoon one-third of the sautéed vegetables over the ricotta. Add 3/4 cup marinara and sprinkle 1/2 cup mozzarella.
- Repeat layers two more times (noodles → ricotta → veggies → sauce → mozzarella). Finish with a top layer of noodles, the remaining sauce, and a generous sprinkle of mozzarella and remaining Parmesan.
Baking
- Cover tightly with foil. Bake for 35–45 minutes (longer if noodles were dry). Remove foil for the last 10 minutes to brown cheese. Optionally broil 1–2 minutes but watch closely to avoid burning.
- Let rest 10–15 minutes before slicing so layers set. Garnish with fresh basil and serve.
Notes
Prevent soggy lasagna by salting and draining watery vegetables. Make ahead by assembling up to 24 hours in advance, keep covered in the fridge, then bake when ready.