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–+ servings

Vegetable Lasagna

A layered, cheesy vegetable lasagna made with sautéed zucchini, peppers, mushrooms, fresh spinach, and a creamy ricotta-egg filling, perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 6 servings

Ingredients

Lasagna Components

  • 9 pieces lasagna noodles Use oven-ready or boiled according to package directions.
  • 15 oz ricotta cheese Can swap part-skim for whole-milk ricotta.
  • 2 cups shredded mozzarella cheese Reserve 1/4 cup for browning at the end.
  • 2 cups fresh spinach Loosely packed.
  • 1 cup marinara sauce Adjust amount based on noodle type.
  • 1 egg egg Helps to bind the ricotta.
  • Salt and pepper to taste
  • 1 tbsp olive oil For sautéing vegetables.

Vegetables

  • 1 zucchini zucchini, sliced
  • 1 bell pepper bell pepper, diced
  • 1 cup mushrooms, sliced

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced zucchini, diced bell pepper, and mushrooms. Sauté until the vegetables are just tender and most of the moisture has evaporated, about 6–8 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and set aside.
  • In a medium bowl, stir together ricotta, egg, and a pinch of salt and pepper until smooth and combined.
  • Lightly spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish.

Assembly

  • Arrange 3 lasagna noodles over the sauce.
  • Spoon half of the ricotta mixture over the noodles and spread it evenly. Top with half of the sautéed vegetables and a layer of spinach leaves.
  • Repeat the layering with 3 noodles, remaining ricotta, remaining vegetables, and another layer of spinach.
  • Top with the final 3 noodles, spread remaining marinara sauce over the top layer, and sprinkle evenly with the shredded mozzarella.

Baking

  • Cover the dish tightly with foil and bake for 25 minutes.
  • Remove the foil and bake an additional 15 minutes until the cheese is melted and bubbly and the edges are lightly browned.
  • Let the lasagna rest for 5–10 minutes before slicing to allow the layers to set.

Notes

Serve with a crisp green salad or bread. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months. For a dairy-free version, use tofu-based ricotta and vegan mozzarella.