Go Back Email Link
–+ servings

Vegetable Lasagna

A comforting, cheesy, and meat-free lasagna layered with sautéed vegetables, ricotta, and mozzarella, perfect for weeknight dinners.
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 12 pieces lasagna noodles (regular or no-boil)
  • 2 cups ricotta cheese Can substitute with smooth cottage cheese.
  • 2 cups spinach, chopped Fresh or well-drained thawed frozen spinach.
  • 1 piece zucchini, sliced
  • 1 piece bell pepper, chopped Any color.
  • 1 cup mushrooms, sliced
  • 2 cups marinara sauce Use a good-quality jar or homemade.
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1–2 tablespoons olive oil For sautéing.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat to avoid sticking.
  • Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the sliced zucchini, chopped bell pepper, and sliced mushrooms. Sauté until vegetables are tender and lightly browned, about 6–8 minutes.
  • Add the chopped spinach and cook just until it wilts. Season the vegetables with salt and pepper. Remove from heat.

Assembly

  • Spoon a thin layer of marinara sauce across the bottom of a baking dish (about 9x13 inches). Place 4 lasagna noodles in a single layer over the sauce.
  • Spread half the ricotta across the noodles, then top with half the sautéed vegetables and one-third of the shredded mozzarella.
  • Repeat: add another layer of 4 noodles, the remaining ricotta, the remaining vegetables, and another third of the mozzarella.
  • Finish with the last 4 noodles, spread remaining marinara sauce over the top, then sprinkle with remaining mozzarella and the Parmesan.

Baking

  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake an additional 15 minutes, until the cheese on top is bubbly and golden.
  • Let the lasagna cool 10–15 minutes before slicing and serving.

Notes

Can be made ahead of time and stored in the fridge. Resting time helps layers set. Consider variations with different vegetables or cheese.