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–+ servings

Vegetable Lasagna

A comforting and fresh vegetable lasagna featuring a creamy white sauce, layers of garden vegetables, and cheese, perfect for weeknight dinners or potlucks.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

Lasagna Layers

  • 12 noodles Lasagna noodles (regular or no-boil) No-boil noodles work fine but add a little extra sauce to avoid dryness.
  • 2 cups Creamy white sauce (béchamel or store-bought Alfredo) Use store-bought for quicker prep.

Vegetables

  • 1 cup Chopped zucchini Sauté until just tender.
  • 1 cup Sliced mushrooms Sauté until just tender.
  • 1 cup Diced bell pepper Sauté until just tender.
  • 2 cups Fresh spinach Add to sauté until just wilted.

Cheese

  • 1 cup Ricotta cheese Can fold in an egg white for a lighter mix.
  • 2 cups Shredded mozzarella cheese Grated for best melt.
  • 1/2 cup Grated parmesan cheese Use for topping.

Seasoning

  • 2 tablespoons Olive oil For sautéing vegetables.
  • to taste Salt
  • to taste Freshly ground black pepper
  • 1 teaspoon Italian seasoning Or use dried basil and oregano.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Cook lasagna noodles according to the package until al dente. Drain and lay them flat to prevent sticking.

Sautéing Vegetables

  • Heat a large pan over medium heat, add olive oil, and sauté chopped zucchini, sliced mushrooms, diced bell pepper, and spinach until just tender for about 5–7 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat.

Assembling Lasagna

  • Spread a thin layer of creamy white sauce across the bottom of the prepared dish.
  • Place a single layer of noodles over the sauce, followed by a layer of sautéed vegetables, dollops of ricotta, and a sprinkle of mozzarella and parmesan.
  • Repeat the layering process until reaching the top of the dish, finishing with a layer of sauce and a generous topping of shredded mozzarella and parmesan.

Baking

  • Cover the pan tightly with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
  • Let the lasagna rest for 10 minutes before slicing.

Notes

For lighter ricotta, fold in an egg white or use part-skim ricotta. Can be stored in the fridge for up to 4 days, or frozen for up to 3 months.