Looking for a delicious and comforting dish that’s perfect for any occasion? This vegetable lasagna recipe is sure to impress with its flavorful layers of veggies, cheese, and sauce. Not only is it easy to make, but it’s also a great option for meal prep throughout the week.
Why You’ll Love This Recipe?
- Bursting with great flavors from fresh vegetables and savory marinara sauce.
- Quick and easy prep time, perfect for busy weeknights or meal prepping for the week.
- Versatile and customizable, making it a great option for vegetarians or those looking to add more veggies to their diet.
Ingredient Notes:
- Olive oil: Adds richness and flavor to the dish.
- Yellow onion: Adds a sweet and savory base to the sauce.
- Bell pepper, mushrooms, zucchini: Provides a variety of textures and flavors to the lasagna.
- Garlic: Adds a fragrant and aromatic element to the dish.
- Marinara sauce: Provides a rich and savory tomato base for the lasagna.
- Italian seasoning, salt, pepper, crushed red pepper flakes: Seasonings for added flavor.
- Fresh parsley, baby spinach: Adds freshness and color to the dish.
- Egg, ricotta cheese: Adds creaminess and richness to the cheese layer.
- Lasagna noodles: No-boil noodles make assembly a breeze.
- Mozzarella cheese, Parmesan cheese: Adds gooey, melty cheese layers to the lasagna.
- Fresh basil or parsley: Optional garnish for serving.
Step-by-Step Instructions:
- Preheat your oven to 375°F and prepare a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat and sauté onions, bell pepper, mushrooms, zucchini, and garlic until softened.
- Add marinara sauce, Italian seasoning, salt, pepper, and red pepper flakes to the skillet. Simmer for a few minutes.
- In a separate bowl, mix together parsley, spinach, egg, and ricotta cheese.
- To assemble the lasagna, spread a layer of sauce on the bottom of the baking dish, followed by a layer of noodles, ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used.
- Top with Parmesan cheese and cover with foil. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let the lasagna rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Helpful Tips:
- Use a mandoline slicer for evenly sliced vegetables.
- Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.
- Feel free to add other vegetables like eggplant or carrots for extra flavor and nutrients.
- To make this recipe vegan, swap out the cheese for dairy-free alternatives.
Expert Tips for the Best Results:
- Roast the vegetables before adding them to the lasagna for a deeper flavor profile.
- Use a high-quality marinara sauce for the best results.
- Customize the seasonings to your preference by adding herbs like basil or oregano.
Serving Suggestions:
Serve this vegetable lasagna with a side salad, garlic bread, or a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To store leftovers, let the lasagna cool completely before covering and refrigerating for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until heated through.
Frequently Asked Questions:
- Can I make this lasagna ahead of time? Yes, assemble the lasagna and refrigerate overnight before baking.
- Can I freeze this lasagna? Yes, assemble the lasagna in a freezer-safe dish and freeze for up to 3 months. Thaw in the refrigerator before baking.
- Can I use fresh lasagna noodles instead of no-boil? Yes, just adjust the cooking time accordingly.
Conclusion:
This vegetable lasagna recipe is a delicious and satisfying dish that’s perfect for any occasion. Whether you’re looking for a hearty meal for the family or a meal prep option for the week, this recipe is sure to please. Give it a try and let us know how it turns out!
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Vegetable Lasagna Recipe
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Vegetable Lasagna Recipe is a delicious and nutritious twist on the classic Italian dish. Layers of zucchini, mushrooms, bell peppers, and spinach are smothered in marinara sauce and ricotta cheese, then topped with a generous amount of mozzarella and Parmesan. It’s a hearty and satisfying meal that the whole family will love!
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 red bell pepper, chopped
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 pinches crushed red pepper flakes, or to taste
- ¼ cup chopped fresh parsley
- 5 ounces baby spinach, coarsely chopped
- 1 egg
- 1 cup ricotta cheese (8 ounces)
Additional Ingredients:
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
- Chopped fresh basil or parsley, optional, for serving
Instructions
- Prepare the Vegetable Mixture: In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, mushrooms, zucchini, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook until vegetables are tender.
- Make the Ricotta Mixture: In a bowl, mix ricotta cheese, egg, and parsley until well combined.
- Assemble the Lasagna: Spread a thin layer of marinara sauce in a baking dish. Layer noodles, vegetable mixture, ricotta mixture, and mozzarella. Repeat layers, ending with mozzarella and Parmesan on top.
- Bake: Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley before serving.
Notes
- You can customize the vegetables in this recipe to suit your preferences or use whatever is in season.
- Feel free to add extra herbs or spices for more flavor.
- This lasagna can be assembled ahead of time and stored in the refrigerator until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg