Description
This Best Vegetable Lasagna recipe is a hearty and satisfying vegetarian dish loaded with sautéed vegetables, a rich marinara sauce, and layers of ricotta, mozzarella, and Parmesan cheeses. It’s a comforting Italian classic, made easier with no-boil lasagna noodles and baked to bubbly perfection in the oven. Perfect for family dinners or special gatherings, this lasagna balances fresh produce and creamy cheeses for an irresistible meal.
Ingredients
Scale
Vegetables and Sauce
- 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
Cheese Mixture and Noodles
- 1 egg
- 1 cup ricotta cheese (8 ounces)
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
For Serving (Optional)
- Chopped fresh basil or parsley
Instructions
- Preheat the Oven. Preheat your oven to 375° F (190° C) to get it ready for baking your lasagna.
- Sauté the Vegetables. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, red bell pepper, mushrooms, and zucchini. Cook, stirring occasionally, until the vegetables are softened and slightly browned, about 7 to 8 minutes. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Simmer the Sauce. Pour in the marinara sauce along with the dried Italian seasoning, salt, pepper, crushed red pepper flakes, and chopped fresh parsley. Stir well and bring to a simmer. Reduce the heat to low and let it cook gently for 10 to 15 minutes, stirring occasionally to meld the flavors. Finally, stir in the chopped fresh spinach until just wilted.
- Prepare the Ricotta Mixture. While the sauce simmers, crack the egg into a medium-sized bowl and beat lightly with a fork. Add the ricotta cheese and mix thoroughly until smooth and combined. This is also a good time to shred the mozzarella cheese if not pre-shredded.
- Assemble the Lasagna – First Layer. Spoon about 1 cup of the sauce into the bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles evenly over the sauce. Spread one-third of the remaining sauce over the noodles. Using half of the ricotta and egg mixture, drop small spoonfuls evenly on top of the sauce. Sprinkle with one-third of the shredded mozzarella and Parmesan cheese.
- Assemble the Lasagna – Second Layer. Repeat the layering: 3 noodles, half of the remaining sauce, the rest of the ricotta mixture, half of the remaining mozzarella, and half of the remaining Parmesan cheese.
- Assemble the Lasagna – Final Layer. Place the final 3 noodles on top, spread with the remaining sauce, then top with the leftover mozzarella and Parmesan cheeses.
- Prepare for Baking. Cover the assembled lasagna with a piece of foil that has been sprayed with cooking spray on the underside to prevent sticking. Place a rimmed baking sheet on the oven rack below the lasagna to catch any potential drips.
- Bake Covered. Bake the lasagna covered with foil in the preheated oven for 35 minutes.
- Bake Uncovered. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the lasagna is hot, bubbling on the sides, and the cheese is lightly browned on top.
- Rest and Serve. Let the lasagna rest for 15 minutes before slicing and serving. This resting time allows the layers to set and prevents a soupy texture. Garnish with chopped fresh basil or parsley, if desired.
Notes
- Be sure to let the lasagna rest after baking to allow it to set properly.
- You can customize the vegetables based on seasonality or preference.
- If you don’t have fresh spinach, frozen chopped spinach (thawed and well-drained) can be used.
- Using no-boil lasagna noodles saves time and effort.
- For a spicier lasagna, increase the crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
