Vegetable lasagna

This Vegetable Lasagna recipe is a breeze to prepare, with just 20 minutes of simple prep. Packed with fresh veggies and layers of gooey, cheesy goodness, it’s a wholesome and comforting classic that’s bound to be a family favorite.

A hearty vegetable lasagna is the perfect way to sneak in those essential greens. While my family has their preferred vegetables, introducing new options can be a bit of a task. Having raised three boys, I’ve learned that blending veggies into pasta or a cheesy casserole is always a more enticing option than presenting them raw on a plate.

At Christmas, my mother serves up her famous beef and sausage lasagna, which my brothers absolutely adore. Surprisingly, they also can’t get enough of this lighter, veggie-packed version. I assure you, if my household of hungry guys gives it the thumbs up, you won’t even miss the meat.

What Vegetables are Good in Lasagna?

Lasagna, a cherished Italian classic, offers a versatile canvas for creativity. While the traditional layers boast lasagna noodles, red sauce, cheese, and meat, there’s a world of variations to explore. Opt for a veggie-packed, meat-free rendition, introduce Italian sausage, chicken, or dive into creamy white sauces like Alfredo. The culinary possibilities are boundless.

In my go-to wholesome vegetable lasagna, I elevate the marinara sauce with a medley of Flavors – sweet bell pepper, sliced mushrooms, diced onion, zucchini, and a hint of minced garlic. The beauty lies in its adaptability; you’re free to incorporate your family’s personal favourites. Think corn, diced eggplant, or a generous handful of spinach – all delightful additions. As autumn sets in, I might even lean towards the heartiness of butternut squash and the earthiness of kale.

Vegetable lasagna recipe video

Preparation Time: 30 minutes

Cooking Time: 1 hour

Servings: 6

Ingredients:

1. 9 lasagna noodles
2. 2 cups ricotta cheese
3. 1 egg
4. 2 cups shredded mozzarella cheese
5. 1 cup grated Parmesan cheese
6. 2 cups spinach, chopped
7. 1 zucchini, thinly sliced
8. 1 red bell pepper, thinly sliced
9. 1 cup mushrooms, sliced
10. 1 onion, finely chopped
11. 3 cloves garlic, minced
12. 2 cans (15 oz each) tomato sauce
13. 1 teaspoon dried oregano
14. 1 teaspoon dried basil
15. Salt and pepper to taste
16. Olive oil for cooking

Instructions:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 2: Cook the Lasagna Noodles

• Fill a big pot with water and add a good pinch of salt. Then, place it on the stove and let it come to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Step 3: Prepare the Cheese Mixture

• In a bowl, combine the ricotta cheese, egg, and half of the mozzarella and Parmesan cheeses. Mix well and set aside.

Step 4: Sauté the Vegetables

• In a spacious skillet, warm a bit of olive oil over medium heat. Toss in the chopped onion and cook it until it turns soft and translucent. Add the garlic and cook for another minute.
• Add the sliced zucchini, bell pepper, and mushrooms. Cook the vegetables in the skillet for around 5-7 minutes, or until they become nice and tender. Then, add the chopped spinach and cook it until it wilts down. Don’t forget to add a sprinkle of salt, pepper, dried oregano, and dried basil to bring out the Flavors. Mix well.

Step 5: Assemble the Lasagna

• In a well-oiled 9×13 inch baking dish, gently coat the bottom with a light layer of tomato sauce. Place three cooked lasagna noodles over the sauce.
• Take half of the ricotta mixture and evenly spread it over the cooked noodles. Layer half of the cooked vegetables on top.
• Pour about half of the remaining tomato sauce over the vegetables.
• Repeat the layers, starting with lasagna noodles and ending with a layer of tomato sauce. Finish it off by sprinkling the rest of the mozzarella and Parmesan cheeses on top.

Step 6: Bake

• Wrap the dish with aluminium foil and place it in the preheated oven for 30 minutes. Afterward, uncover it and continue baking for an extra 15-20 minutes, or until the cheese turns bubbly and takes on a beautiful golden hue.

Step 7: Serve

• Let the lasagna rest for a few minutes before cutting and serving. Enjoy your delicious and hearty Vegetable Lasagna.
• This Easy Vegetable Lasagna is a comforting and nutritious dish that’s sure to satisfy your taste buds. It’s perfect for family dinners or special occasions. Enjoy.

Vegetable lasagna nutrition information:

Vegetable lasagna health benefits

1. Rich in Vegetables: Packed with spinach, zucchini, bell peppers, mushrooms, and onions, providing essential vitamins and minerals.
2. High in Protein: Ricotta, mozzarella, and Parmesan cheese offer a good source of protein for muscle maintenance and repair.
3. Fiber Content: The vegetables and whole grain lasagna noodles (if used) provide dietary fiber for digestive health.
4. Calcium-Rich: Dairy components provide calcium, supporting bone health.
5. Antioxidants: Bell peppers, spinach, and tomatoes are rich in antioxidants that help fight oxidative stress.
6. Heart Health: Contains healthy fats from olive oil and reduced saturated fats compared to meat-based lasagnas.
7. Weight Management: Lower in calories and fats than traditional meat lasagna, making it a lighter option.
8. Vitamins and Minerals: High in vitamins A, C, and K, and minerals such as potassium and magnesium.
9. Low Cholesterol: Using vegetables instead of meat can help maintain lower cholesterol levels.
10. Boosts Immunity: Garlic and onions have immune-boosting properties.

Storage Instructions

• Refrigeration: Store the vegetable lasagna in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Freeze individual portions in airtight containers or wrap tightly in aluminum foil and store for up to 3 months. Defrost in the fridge overnight before warming up.

Reheat and Reuse Instructions

• Oven: Preheat the oven to 350°F (175°C). Place the lasagna in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated through.
• Microwave: Place a portion of lasagna on a microwave-safe plate and cover with a microwave-safe lid. Warm on moderate power for 2-3 minutes, ensuring to check and stir intermittently, until fully heated through.
• Rehydration: If the lasagna looks dry, add a tablespoon of water or tomato sauce before reheating to retain moisture.

Make Ahead

You can prepare the lasagna in advance, but hold off on baking it. Wrap it up snugly and pop it in the fridge where it can stay for up to 48 hours before baking. Or, you have the option to freeze it for a maximum of 3 months.

When you’re all set to bake, take the lasagna out of the refrigerator and let it settle on the counter. Allow it to come to room temperature, which usually takes about 30-60 minutes. If you’re baking it straight from the freezer, put the covered dish in a preheated 400°F oven for 1 hour. Then, remove the cover and continue baking for another 10 minutes, or until the pasta is tender and the dish is heated through.

Tips for the Best Vegetable Lasagna Recipe

1. Cooking for a Duo? Split the entire recipe into two smaller 8-inch square baking dishes. This way, you get two meals with the same amount of effort, and you can even freeze one for a future date. Alternatively, you can halve all the ingredients and prepare one lasagna in an 8-inch square dish. The baking instructions stay the same.
2. Craving Meat? Add a delicious twist by mixing in 1 pound of cooked ground beef or Italian sausage into the sauce.
3. Opting for White Vegetarian Lasagna? Swap out the marinara sauce with a jar of store-bought Alfredo sauce or whip up 2 ½ cups of homemade Alfredo sauce.
4. Looking for Hearty Additions? Sauté some peeled, diced eggplant along with the other vegetables for an extra robust kick to your lasagna.
5. Embracing Spinach? For a leafy green touch, toss in a few cups of fresh baby spinach leaves into the warm sauce, just until they wilt. Alternatively, use a 10-ounce package of chopped, frozen spinach. Make sure to thaw and squeeze it dry before adding it to the lasagna.
6. Patience is a Virtue, Allow the lasagna to rest for at least 10 minutes before slicing. This gives the cheese time to set, ensuring it slices neatly without oozing out.

Serving suggestions for vegetable lasagna

This satisfying lasagna pairs wonderfully with a classic Caesar salad or a fresh green salad drizzled in zesty Italian Balsamic Vinaigrette. For an extra treat, consider serving it alongside some fragrant garlic bread or a batch of warm, homemade focaccia bread. The choice is yours.

FAQ’s

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2. Easy Homemade Lasagna
3. Vegetarian Spinach Lasagna
4. Butternut Squash Lasagna
5. Meat Lasagna