Lasagna is a timeless classic that brings warmth and comfort to any dining table. But if you’re looking for a lighter, healthier, and equally delicious alternative to traditional meat lasagna, this easy veg lasagna recipe is exactly what you need.
Packed with vibrant vegetables and luscious layers of cheese and sauce, this dish is perfect for weeknight dinners or casual gatherings. Whether you’re a seasoned cook or a beginner, this recipe is straightforward, requiring minimal prep but delivering maximum flavor.
Plus, it’s a fantastic way to sneak in some extra veggies without sacrificing any of the rich, cheesy goodness we all love.
In this post, I’ll walk you through every step to create a mouthwatering, wholesome veg lasagna that will quickly become a family favorite. For those who enjoy plant-based meals, feel free to swap out the cheese for vegan alternatives and check out some of my other recipes like Vegan Slow Cooker Recipe for Easy, Delicious Meals or Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more inspiration.
Why You’ll Love This Recipe
This veg lasagna is more than just a delicious meal—it’s a celebration of fresh, wholesome ingredients layered to perfection. Here’s why it’s a winner:
- Simple and fuss-free: No complicated techniques or hard-to-find ingredients.
- Loaded with vegetables: Zucchini, spinach, mushrooms, and bell peppers create a nutrient-packed filling.
- Rich and creamy: A blend of ricotta and mozzarella cheese adds that classic lasagna indulgence.
- Customizable: You can easily swap in your favorite veggies or make it vegan-friendly.
- Perfect make-ahead meal: Assemble it in advance, refrigerate or freeze, and bake when ready.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lasagna noodles (no-boil or regular) | 12 sheets |
| Zucchini, chopped | 1 medium |
| Fresh spinach, chopped | 4 cups |
| Bell peppers (red or yellow), diced | 1 cup |
| Mushrooms, sliced | 1 cup |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Ricotta cheese | 1 ½ cups |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | ½ cup |
| Marinara sauce | 4 cups |
| Olive oil | 2 tablespoons |
| Dried Italian herbs (basil, oregano mix) | 1 teaspoon |
| Salt and pepper | To taste |
Equipment
- 9×13 inch baking dish
- Large skillet or frying pan
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Instructions
- Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions until al dente, then drain and set aside.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes until translucent and fragrant.
- Add zucchini, bell peppers, and mushrooms to the skillet. Cook for about 5-7 minutes until softened. Stir in the chopped spinach and cook another 2 minutes until wilted. Season with salt, pepper, and dried Italian herbs. Remove from heat.
- Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese with half of the shredded mozzarella and half of the grated Parmesan. Mix well. Season lightly with salt and pepper.
- Assemble the lasagna: Spread about 1 cup of marinara sauce evenly on the bottom of your baking dish. Layer 3-4 lasagna noodles over the sauce (overlapping slightly if needed).
- Add half of the sautéed vegetable mixture on top of the noodles, then spread half of the ricotta cheese mixture over the veggies. Drizzle about 1 cup of marinara sauce on top.
- Repeat layering: Place another layer of noodles, the remaining vegetable mixture, the rest of the ricotta mixture, and another cup of marinara sauce.
- Top with the final layer of noodles and the remaining marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until bubbly and golden on top.
- Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.
Tips & Variations
“For an extra burst of flavor, add fresh basil or a pinch of red pepper flakes to the vegetable sauté.”
Make it vegan: Substitute dairy cheeses for vegan ricotta and mozzarella alternatives. Use a plant-based marinara sauce or make your own using fresh tomatoes.
Try different veggies: Swap zucchini or mushrooms with eggplant, kale, or roasted butternut squash for a seasonal twist. Roasted vegetables can add a smoky depth.
Use no-boil noodles: Save time by using no-boil lasagna sheets. Just ensure there’s enough moisture in the sauce for proper cooking.
Meal prep friendly: Assemble the lasagna a day ahead and refrigerate. Bake just before serving for fresh, hot lasagna with minimal effort.
Nutrition Facts
| Nutrient | Amount per Serving (1/8 of lasagna) |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Sodium | 600 mg |
| Calcium | 350 mg |
Serving Suggestions
This veg lasagna pairs beautifully with a simple green salad tossed in a light lemon vinaigrette. For a heartier meal, serve alongside garlic bread or roasted vegetable sides.
If you enjoy international flavors, try complementing your meal with dishes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or explore more plant-based delights in the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a colorful meal experience.
Conclusion
Easy veg lasagna is a fantastic way to enjoy a classic comfort food with a healthy twist. With a vibrant mix of fresh vegetables, creamy cheeses, and flavorful marinara, this recipe satisfies both the taste buds and the soul.
Whether you’re cooking for family, entertaining friends, or simply craving a cozy meal, this lasagna recipe is sure to impress.
Not only is it versatile and customizable, but it also makes meal prep a breeze. Give this recipe a try and discover how simple it is to create a hearty, veggie-packed dish that everyone will love.
Don’t forget to explore more delicious recipes on my blog, such as the Veganomicon Recipes Online: Best Dishes to Try Today for endless inspiration. Happy cooking!
📖 Recipe Card: Easy Veg Lasagna
Description: A quick and delicious vegetable lasagna perfect for weeknight dinners. Packed with layers of veggies, cheese, and marinara sauce.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced
- 1 cup chopped spinach
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a pan, sauté onion and garlic until fragrant.
- Add zucchini, mushrooms, and spinach; cook until tender. Season with salt and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer 3 noodles, half the vegetable mixture, half the ricotta, and some mozzarella.
- Repeat layers ending with noodles and remaining sauce; top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let stand for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 20 g | Fat: 15 g | Carbs: 35 g
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