Bread Lasagna Recipe Veg: Easy and Delicious Meal Idea

Looking for a comforting, delicious, and easy-to-make vegetarian meal? Look no further than this bread lasagna recipe veg!

It’s a clever twist on the traditional lasagna, swapping out pasta sheets for slices of bread, making it perfect for those times when you’re craving lasagna but don’t have noodles on hand. This recipe layers fresh vegetables, a rich tomato sauce, creamy cheese, and hearty bread to create a warm, satisfying dish that’s both kid-friendly and crowd-pleasing.

Whether you’re cooking for a family dinner or prepping a cozy meal for yourself, this bread lasagna is a fantastic way to use up leftover bread and veggies. It’s flexible, packed with flavors, and can be tailored to your favorite vegetables or cheeses.

Plus, it’s a great introduction to lasagna for vegetarians and anyone looking to try a unique comfort food spin. Let’s dive into why this recipe is going to be a new favorite in your kitchen!

Why You’ll Love This Recipe

Bread lasagna is a brilliant shortcut that saves time without sacrificing the layered goodness of classic lasagna. You don’t have to boil noodles or wait for dough to rise.

Instead, you get to enjoy the satisfying, gooey, cheesy layers in under an hour.

This recipe is incredibly versatile — you can use any bread you love, from classic white sandwich bread to hearty whole wheat or even gluten-free options. The vegetables are fresh and vibrant, making this dish a nutritious choice that doesn’t skimp on flavor.

Plus, it’s a perfect way to sneak in extra veggies for picky eaters.

Lastly, it’s a budget-friendly meal that reduces waste by repurposing bread and any vegetables you have on hand. It’s comfort food with a creative twist that’s sure to impress at your next dinner!

Ingredients

• 10 slices of white or whole wheat sandwich bread (crusts removed)
• 2 cups marinara or tomato pasta sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 medium zucchini, thinly sliced
• 1 medium bell pepper, diced (any color)
• 1 cup fresh spinach, roughly chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Equipment

• Baking dish (8×8 inch or similar size)
• Frying pan or skillet
• Mixing bowls
• Spatula or wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray to prevent sticking.
2. Sauté the vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Cook until translucent and fragrant, about 3-4 minutes.
3. Add zucchini and bell pepper: Stir in the zucchini slices and diced bell pepper. Cook for another 5 minutes until the vegetables soften. Add the chopped spinach at the end and cook for 1-2 minutes until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.
4. Prepare the cheese mixture: In a bowl, combine the ricotta cheese with half of the grated Parmesan. Mix well and set aside.
5. Assemble the bread lasagna: Start by spreading a thin layer of marinara sauce on the bottom of the baking dish. Place 3-4 slices of bread on top, covering the base.
6. Layer the vegetables: Spoon half of the sautéed vegetable mixture evenly over the bread layer.
7. Add cheese layers: Dollop half of the ricotta mixture over the veggies and spread gently. Sprinkle with about one-third of the shredded mozzarella cheese.
8. Repeat layering: Add another layer of bread slices, then spread the remaining marinara sauce, vegetables, ricotta mixture, and mozzarella cheese.
9. Top it off: Finish with a final layer of bread slices. Pour any remaining sauce over the top bread layer. Sprinkle the remaining mozzarella and Parmesan cheese evenly.
10. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
11. Rest and serve: Let the bread lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.

Tips & Variations

Tip: Use day-old bread or slightly toasted slices to help prevent sogginess during baking.

Variation: Swap ricotta for cottage cheese or a vegan alternative to lighten the dish or make it dairy-free.

Vegetable options: Feel free to add mushrooms, eggplant, or shredded carrots for extra flavor and nutrition.

Cheese swap: Try adding a layer of crumbled feta or goat cheese for a tangy twist.

Make it spicy: Add red chili flakes or diced jalapeños to the vegetable sauté for a kick.

Nutrition Facts

Serving Suggestions

This bread lasagna pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread for an extra indulgent meal.

For a refreshing drink, try a chilled glass of sparkling water with a splash of fresh lime or a light iced tea. If you want to extend your meal with a dessert, the Cinnamon Pecan Ice Cream Recipe is a sweet and spicy treat that complements the savory flavors perfectly.

For more vegetarian comfort dishes, consider trying our Costco Vegan Mushroom Stew Recipe or the cheesy goodness of the Cheese Penny Recipe.

Conclusion

This bread lasagna recipe veg is a fantastic solution for a hearty, homestyle meal that’s quick to assemble and full of flavor. Whether you’re pressed for time or looking to reinvent your dinner routine, this recipe offers a delightful alternative to traditional lasagna that doesn’t compromise on taste or texture.

With fresh vegetables, creamy cheese, and that irresistible baked top, it’s sure to become a staple in your recipe collection. Don’t forget to experiment with different veggies and cheeses to make it your own.

For a delicious finish, explore our other recipes such as the rich Classico Sun Dried Tomato Alfredo Sauce Recipe to elevate your pasta nights.

Enjoy this comforting, veggie-packed dish with friends and family — it’s a perfect way to turn simple ingredients into a memorable meal. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bread Lasagna Recipe Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and easy vegetarian lasagna made with bread slices as layers. Perfect for a delicious and cheesy meal without pasta.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“10 slices white bread”, “2 cups mixed vegetables (carrots, peas, bell peppers, finely chopped)”, “1 cup tomato sauce”, “1 cup shredded mozzarella cheese”, “1/2 cup grated parmesan cheese”, “1/2 cup b\u00e9chamel sauce”, “2 tbsp olive oil”, “1 tsp dried oregano”, “1 tsp garlic powder”, “Salt to taste”, “Black pepper to taste”, “Fresh basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 180\u00b0C (350\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Lightly toast the bread slices and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 mixed vegetables with garlic powder, salt, pepper, and oregano until tender.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of tomato sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer bread slices over the sauce, then spread saut\u00e9ed vegetables on top.”}, {“@type”: “HowToStep”, “text”: “Drizzle b\u00e9chamel sauce and sprinkle mozzarella cheese over vegetables.”}, {“@type”: “HowToStep”, “text”: “Repeat layers ending with cheese on top.”}, {“@type”: “HowToStep”, “text”: “Sprinkle parmesan cheese on the top layer.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until cheese is melted and golden.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh basil leaves before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “12 g”, “carbohydrateContent”: “38 g”}}