This Vegetable Lasagna is everything you love about classic Italian comfort food—cheesy, saucy, and layered with tender vegetables. It’s hearty enough to satisfy everyone at the table but lighter than a meat-based version, making it a wholesome choice for family dinners or gatherings. Whether you’re vegetarian or simply craving a meatless meal, this recipe delivers bold flavor and comfort in every bite.
Why You’ll Love This Recipe
- Packed with seasonal vegetables like zucchini, spinach, and bell peppers.
- Comfort food at its best—cheesy, saucy, and deeply satisfying.
- Great for meal prep; leftovers taste even better the next day.
- Freezer-friendly so you can always have a cozy dinner ready.
- A family favorite that even meat-lovers will enjoy.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 carrot, shredded
- 4 cups fresh spinach
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 9–12 lasagna noodles, cooked
- 4 cups marinara sauce (homemade or store-bought)
- 2 tsp Italian seasoning
- Salt and pepper, to taste
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
- Add zucchini, bell pepper, and carrot. Cook for 5–6 minutes until softened. Stir in spinach until wilted. Remove from heat.
- In a bowl, mix ricotta cheese, egg, half of the Parmesan, Italian seasoning, salt, and pepper.
- Spread 1 cup marinara sauce on the bottom of the baking dish. Add a layer of noodles.
- Spread 1/3 of the ricotta mixture over noodles, followed by sautéed vegetables, sauce, and mozzarella.
- Repeat layers two more times, finishing with sauce and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Tips & Variations
- Swap spinach for kale or Swiss chard for variety.
- Add mushrooms for extra umami flavor.
- Use gluten-free noodles to make it gluten-friendly.
- Add a pinch of red pepper flakes for heat.
- Make it vegan by swapping ricotta and mozzarella for plant-based cheese alternatives.
Storage & Freezer Instructions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze slices individually wrapped in foil, then place in a freezer bag for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave with a splash of water or sauce.
Serving & Pairing Ideas
- Garlic bread or crusty baguette
- Simple green salad with balsamic vinaigrette
- Roasted broccoli or asparagus
- A light sparkling water with lemon, or a refreshing iced tea
Frequently Asked Questions
Can I use no-boil lasagna noodles?
Yes, just add extra sauce to prevent dryness since no-boil noodles absorb more liquid.
Can I make this ahead of time?
Absolutely! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze unbaked lasagna?
Yes, prepare and freeze before baking. When ready, bake from frozen at 350°F (175°C) for about 1 hour, covered with foil.
Can I add meat to this recipe?
Yes, ground chicken or turkey can be added if you’d like a heartier version.
Ready to Try It?
This Vegetable Lasagna is the ultimate combination of hearty comfort and fresh flavor. It’s perfect for family dinners, potlucks, or meal prep for the week. Save this recipe and give it a try—you’ll be going back for seconds!
You Might Also Like
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- Cauliflower and Cheddar Soup – Creamy and comforting, a bowl of warmth.
- Butternut Squash Chili – A hearty, flavorful chili with seasonal squash.
Vegetable Lasagna
- Total Time: 1 hr
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Hearty, cheesy, and packed with seasonal vegetables, this Vegetable Lasagna is the ultimate comfort food dinner everyone will love.
Ingredients
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 zucchini, diced
1 red bell pepper, diced
1 carrot, shredded
4 cups fresh spinach
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
9–12 lasagna noodles, cooked
4 cups marinara sauce
2 tsp Italian seasoning
Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté onion and garlic in olive oil for 2–3 minutes until fragrant.
3. Add zucchini, bell pepper, and carrot. Cook until softened, about 5–6 minutes. Stir in spinach until wilted.
4. In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper.
5. Spread 1 cup marinara sauce in the dish. Add a layer of noodles.
6. Top with 1/3 ricotta mixture, vegetables, sauce, and mozzarella.
7. Repeat layers twice more, ending with sauce and mozzarella on top.
8. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes.
9. Let rest 10 minutes before serving.
Notes
Use gluten-free noodles if needed.
Make vegan by swapping ricotta and mozzarella with dairy-free alternatives.
Add mushrooms for extra umami flavor.
Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg