Canadian Living Harvest Vegetarian Lasagna Recipe Made Easy

Canadian autumns bring to mind crisp air, colorful leaves, and hearty comfort foods that warm the soul. There’s no better way to celebrate the season than with a dish that combines wholesome vegetables, creamy cheese, and layers of tender pasta — enter the Canadian Living Harvest Vegetarian Lasagna.

This recipe is a fantastic way to showcase fresh, seasonal produce while keeping things meatless and satisfying. Whether you’re a vegetarian, looking to incorporate more plant-based meals, or simply craving a cozy dinner, this lasagna will quickly become a household favorite.

Filled with a medley of roasted root vegetables, fragrant herbs, and a luscious ricotta and mozzarella blend, it’s both nutritious and indulgent. Plus, it’s perfect for making ahead and feeding a crowd.

Gather your ingredients, and let’s dive into creating this delicious Canadian harvest classic that brings the best of fall right to your table.

Why You’ll Love This Recipe

This vegetarian lasagna is a delightful balance of hearty and fresh, making it a perfect comfort food for chilly days. It’s packed with nutrient-dense vegetables like butternut squash, mushrooms, and kale, which roast to bring out their natural sweetness and depth of flavor.

The creamy ricotta and mozzarella layers add a luscious, cheesy texture without overpowering the veggies.

Additionally, this recipe is incredibly versatile — you can swap in your favorite seasonal vegetables or add extra spices for a personal touch. It’s also freezer-friendly, making it easy to prepare in advance for busy weeknights.

Whether you’re cooking for family or entertaining guests, this lasagna is a guaranteed crowd-pleaser that feels both special and wholesome.

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 1 small butternut squash (peeled and diced into 1/2-inch cubes)
• 2 cups cremini mushrooms (sliced)
• 3 cups kale (stems removed, roughly chopped)
• 2 tbsp olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper (to taste)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce (homemade or store-bought)
• 1 large egg
• Fresh basil leaves (for garnish, optional)

Equipment

• Large baking dish (9×13 inch works well)
• Large pot for boiling noodles
• Baking sheet
• Large skillet
• Mixing bowls
• Wooden spoon or spatula
• Aluminum foil
• Measuring cups and spoons

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash and sliced mushrooms in 1 tablespoon olive oil, thyme, oregano, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. While vegetables roast, cook the lasagna noodles. Boil a large pot of salted water and cook the noodles according to package instructions until al dente. Drain and lay them flat on a sheet of parchment paper or drizzle with a little olive oil to prevent sticking.
3. Sauté the onion and garlic. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add the minced garlic and chopped kale, cooking for another 3-4 minutes until the kale is wilted. Season with salt and pepper to taste.
4. Prepare the ricotta mixture. In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and creamy. This will help bind the cheese layer together.
5. Assemble the lasagna. Spread a thin layer of marinara sauce over the bottom of your baking dish. Lay 3 noodles over the sauce. Spread a third of the ricotta mixture over the noodles, then add a layer of roasted vegetables, followed by some sautéed kale mixture. Sprinkle with a third of the shredded mozzarella cheese. Repeat this layering process two more times, finishing with a generous layer of marinara sauce and remaining mozzarella and Parmesan cheese on top.
6. Cover with foil and bake. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
7. Let it rest. Remove the lasagna from the oven and let it sit for 10 minutes before slicing. This helps the layers set for easier serving.
8. Garnish and serve. Sprinkle fresh basil leaves on top for a pop of color and fresh flavor. Serve warm and enjoy!

Tips & Variations

“For an extra burst of flavor, try adding roasted garlic to your marinara sauce or swapping kale for spinach or Swiss chard depending on what’s in season.”

• Make it vegan: Substitute ricotta with a cashew-based vegan cheese and use plant-based mozzarella alternatives.
• Use no-boil noodles: Save time by using no-boil lasagna noodles; just ensure you have enough sauce to keep everything moist.
• Add legumes: For added protein, mix in cooked lentils or chickpeas with the vegetable layers.
• Spice it up: Add a pinch of crushed red pepper flakes to the sauce or vegetables for a gentle kick.
• Make ahead: Assemble the lasagna a day before and refrigerate. Bake it right before serving.

Nutrition Facts

Serving Suggestions

This lasagna pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance out the richness. Consider serving it alongside some warm garlic bread or a crusty artisan loaf to soak up any extra sauce.

If you’re looking for more seasonal inspiration, try pairing your meal with a refreshing Huckleberry Margarita Recipe for a unique Canadian twist. For a lighter starter, explore our Low Fodmap Appetizer Recipes that complement this dish beautifully.

Conclusion

The Canadian Living Harvest Vegetarian Lasagna is a celebration of fall’s bounty, bringing together roasted vegetables, creamy cheeses, and aromatic herbs in a dish that feels both indulgent and nourishing.

It’s perfect for family dinners, holiday gatherings, or meal prepping for the week ahead. You don’t have to be vegetarian to appreciate its comforting layers and vibrant flavors.

By highlighting fresh, seasonal ingredients and simple preparation techniques, this lasagna invites you to enjoy the best of Canadian harvest produce in a wholesome, satisfying way. Don’t forget to explore other delicious recipes like our Instant Pot Rabbit Recipe for meat lovers or the sweet and tangy Maple Bourbon Pickles Recipe as a bold accompaniment.

Happy cooking and bon appétit!

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