Best Cheese Veggie Lasagna Recipe for Easy Family Meals

Lasagna is a timeless comfort food, and when packed with fresh vegetables and a medley of cheeses, it becomes an irresistible meal for vegetarians and cheese lovers alike. This best cheese veggie lasagna recipe combines layers of tender pasta, rich tomato sauce, sautéed vegetables, and creamy cheeses, creating an unforgettable dish that’s both hearty and wholesome.

Whether you’re cooking for family dinners or hosting guests, this recipe promises a delightful balance of flavors and textures that everyone will adore.

What makes this lasagna stand out is the perfect harmony between the savory cheese blend and the vibrant garden vegetables, making each bite a celebration. Plus, it’s surprisingly easy to prepare, even if you’re new to cooking lasagna.

So roll up your sleeves and get ready to create a cheesy, veggie-packed masterpiece that’s sure to become a favorite in your recipe collection!

Why You’ll Love This Recipe

This cheese veggie lasagna is a fantastic way to enjoy a hearty vegetarian meal that doesn’t compromise on flavor. It’s loaded with fresh vegetables that add nutrients and vibrant colors, while the creamy cheese mixture adds richness and indulgence.

The recipe is versatile, allowing you to swap in your favorite veggies or cheeses, making it perfect for any season or occasion.

It also makes wonderful leftovers and can be prepared ahead of time, making it ideal for busy weeknights or meal prepping. If you love classic Italian comfort food but want to keep it meat-free, this lasagna recipe is your go-to dish.

Ingredients

• 12 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large zucchini, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups marinara sauce (homemade or store-bought)
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet for sautéing vegetables
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Aluminum foil for covering
• Cheese grater (if shredding your own cheese)

Instructions

1. Preheat your oven to 375°F (190°C). If using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until fragrant and translucent, about 3-4 minutes. Add zucchini, bell peppers, mushrooms, and spinach. Season with dried basil, oregano, salt, and pepper. Cook, stirring occasionally, until vegetables are tender and most moisture has evaporated, about 7-8 minutes. Remove from heat.
3. Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and ½ cup Parmesan cheese. Mix well and season lightly with salt and pepper.
4. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer 3-4 noodles over the sauce, slightly overlapping. Spread one-third of the ricotta cheese mixture over the noodles, followed by one-third of the sautéed vegetables. Spoon one cup of marinara sauce over the veggies. Repeat these layers two more times, finishing with a top layer of noodles and remaining marinara sauce.
5. Add the cheese topping: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer of sauce.
6. Cover and bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
7. Rest and serve: Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.

Tips & Variations

For a gluten-free option, use gluten-free lasagna noodles or thinly sliced zucchini or eggplant as noodle substitutes.

Try adding other veggies like eggplant, kale, or carrots for a different flavor profile.

For an extra cheesy lasagna, add a layer of shredded provolone or fontina cheese.

Use fresh herbs like thyme or rosemary for more aromatic layers.

Make ahead tip: Assemble the lasagna a day before and refrigerate. Bake when ready to serve, adding 10-15 minutes to the baking time if cold from the fridge.

Nutrition Facts

Serving Suggestions

This lasagna pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the richness. Garlic bread or warm focaccia also make excellent companions for soaking up extra sauce.

For a complete meal, consider serving with a side of roasted vegetables or a simple tomato soup. If you’re interested in exploring more vegetarian comfort foods, check out our Amazing Vegetarian Lasagna Recipes for Every Occasion for more delicious ideas.

Conclusion

This cheese veggie lasagna recipe is a perfect blend of hearty, cheesy, and vegetable-rich goodness that appeals to vegetarians and cheese lovers alike. It’s a dish that brings warmth and comfort to your table with every layer, combining wholesome ingredients that nourish and satisfy.

Whether you’re an experienced cook or just starting out, this recipe is straightforward and rewarding. Its flexibility allows you to customize the veggies and cheeses to your preference, and it’s ideal for family dinners or special gatherings.

For more inspiration on vegetarian meals, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy creating this delicious, comforting lasagna and delight your loved ones with a meal that’s both nutritious and indulgently flavorful!

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