Looking for a hearty, wholesome meal that brings all your favorite vegetables together in one delicious dish? This easy vegetable lasagna recipe is exactly what you need!
Perfect for weeknight dinners or cozy weekend family meals, this lasagna layers tender pasta sheets with a medley of vibrant vegetables, creamy ricotta, and rich tomato sauce. It’s a fantastic way to sneak in extra veggies without sacrificing any flavor.
Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, flexible, and guaranteed to satisfy.
What makes this vegetable lasagna truly special is its balance of textures and tastes—from the tender roasted vegetables to the gooey melted cheese and perfectly baked pasta. Plus, it’s a crowd-pleaser that works perfectly for vegetarians and meat-lovers alike.
So grab your apron, and let’s dive into making this comforting, colorful classic!
Why You’ll Love This Recipe
This vegetable lasagna recipe combines convenience and nutrition in a way that few dishes can. You’ll love how easy it is to prepare, even with a busy schedule.
The recipe uses simple, fresh ingredients that most people already have in their pantry or fridge. The layering technique is straightforward, making it an excellent recipe for those new to lasagna-making.
It’s also highly versatile. You can swap out vegetables depending on the season or your preferences, making it feel fresh every time you make it.
The use of wholesome ingredients ensures a nutrient-packed meal, rich in fiber, vitamins, and minerals. Plus, it reheats beautifully, so leftovers are a delight the next day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lasagna noodles (no-boil or regular) | 12 sheets |
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Zucchini, diced | 1 medium |
| Bell pepper, diced (any color) | 1 large |
| Mushrooms, sliced | 1 cup |
| Spinach, fresh or frozen | 3 cups |
| Carrot, shredded | 1 medium |
| Ricotta cheese | 1 ½ cups |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | ½ cup |
| Tomato sauce (marinara or homemade) | 4 cups |
| Italian seasoning | 1 ½ teaspoons |
| Salt and pepper | To taste |
| Fresh basil leaves (optional) | ¼ cup, chopped |
Equipment
- Baking dish (9×13 inches recommended)
- Large skillet or sauté pan
- Mixing bowl
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Instructions
- Preheat your oven to 375°F (190°C). If using regular lasagna noodles, boil them according to package instructions until al dente, then drain and set aside. No-boil noodles can be used directly.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring frequently.
- Add the diced zucchini, bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender. Season with salt, pepper, and 1 teaspoon of Italian seasoning.
- Stir in the spinach (if frozen, thaw and squeeze excess water first). Cook until wilted, about 2 minutes. Remove the skillet from heat and stir in the shredded carrot. Set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese with half of the shredded mozzarella, grated Parmesan, remaining ½ teaspoon Italian seasoning, and fresh basil if using. Season with a pinch of salt and pepper.
- Spread a thin layer of tomato sauce on the bottom of your baking dish to prevent sticking.
- Begin layering your lasagna: start with noodles, then a layer of the ricotta cheese mixture, followed by the sautéed vegetables, and a generous spoonful of tomato sauce.
- Repeat the layers (noodles, ricotta, vegetables, sauce) two more times or until ingredients are used up. Finish with a top layer of noodles covered with the remaining tomato sauce and the rest of the mozzarella cheese.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10 minutes before slicing. This helps the layers to set and makes serving easier.
Tips & Variations
Pro tip: To avoid watery lasagna, be sure to drain excess moisture from vegetables like spinach and mushrooms by squeezing or sautéing well.
Vegetable swaps: Feel free to customize with eggplant, broccoli, kale, or even roasted butternut squash for a seasonal twist.
Make it vegan: Substitute ricotta and mozzarella with your favorite plant-based cheeses, and use a vegan tomato sauce for a delicious dairy-free option.
For more easy vegetable-packed meals, check out our Vegan Casserole Recipes: Easy for quick weeknight dinner and Vegan Food Processor Recipes for Easy Healthy Meals.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Sodium | 450 mg |
| Calcium | 300 mg |
Serving Suggestions
This vegetable lasagna pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese. Garlic bread or warm focaccia is another wonderful side that complements the Italian flavors perfectly.
For a complete meal, consider serving with a cup of hearty soup—try our High Protein Vegan Soup Recipes for Healthy Meals for inspiration. A glass of chilled white wine or sparkling water with lemon will round out this satisfying meal.
Conclusion
This vegetable lasagna recipe is a true winner for anyone looking for a comforting, nutritious, and easy-to-make dinner. Its vibrant layers showcase the best of fresh vegetables combined with creamy cheeses and tangy tomato sauce.
With simple ingredients and clear instructions, it’s a recipe that even beginners can master confidently.
Not only is it delicious fresh from the oven, but it also reheats well, making it a practical choice for meal prep or leftovers. Feel free to experiment with different vegetables or spice blends to make it uniquely yours.
For more inspiration on wholesome, plant-packed dishes, don’t miss our Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Slow Cooker Recipe for Easy, Delicious Meals. Happy cooking and buon appetito!
📖 Recipe Card: Vegetable Lasagna Recipe Easy
Description: A simple and delicious vegetable lasagna perfect for a quick weeknight dinner. Packed with layers of fresh veggies, cheese, and marinara sauce.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
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 medium yellow squash, thinly sliced
- 1 cup fresh spinach
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
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, yellow squash, mushrooms, and spinach; cook until softened.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer 3 noodles, half the vegetables, half the ricotta, and mozzarella.
- Repeat layers and top with remaining noodles, sauce, and Parmesan cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 10 minutes until cheese is golden.
- Let stand for 10 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 14 g | Carbs: 30 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetable Lasagna Recipe Easy”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious vegetable lasagna perfect for a quick weeknight dinner. Packed with layers of fresh veggies, cheese, and marinara sauce.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“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 medium yellow squash, thinly sliced”, “1 cup fresh spinach”, “1 cup sliced mushrooms”, “1 small onion, chopped”, “2 cloves garlic, minced”, “2 tablespoons olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook lasagna noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add zucchini, yellow squash, mushrooms, and spinach; cook until softened.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer 3 noodles, half the vegetables, half the ricotta, and mozzarella.”}, {“@type”: “HowToStep”, “text”: “Repeat layers and top with remaining noodles, sauce, and Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake an additional 10 minutes until cheese is golden.”}, {“@type”: “HowToStep”, “text”: “Let stand for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “14 g”, “carbohydrateContent”: “30 g”}}
