Easy Vegetable Lasagna Recipe

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Posted October 16, 2023 by: Admin #Kitchen

This delightful vegetarian vegetable lasagna is loaded with a variety of vegetables, making it not only easy to prepare but also a hearty, comforting, and incredibly delicious dish. You’ll find zucchini, mushrooms, bell peppers, and a robust spinach and ricotta layer nestled within, resulting in a well-balanced, healthy, and satisfying meal.

Easy Vegetable Lasagna

I understand that the notion of a meatless lasagna might raise some eyebrows, but I can assure you that this vegetable lasagna is a game-changer. Despite pasta often receiving criticism for being unhealthy, when chosen mindfully, it’s a wholesome choice, providing complex carbohydrates that pair splendidly with a variety of vegetables.

While I’ve specifically used zucchinis, mushrooms, and bell peppers in this recipe, feel free to substitute them with your preferred vegetables. For an extra flavor kick, you can even roast them. Regardless of your vegetable choices, the result will be a highly nutritious, fiber-rich, and vegetable-packed vegetarian lasagna.

Effortless Vegetable Lasagna

This recipe truly stands out as the finest vegetarian lasagna. Bursting with fresh vegetables and a luscious spinach and ricotta cheese filling, this easy vegetable lasagna recipe yields ample servings for a family dinner with generous leftovers for lunch.

Ingredients

Vegetable Filling:

2 medium zucchinis, diced
1 red bell pepper, diced
8oz mushrooms, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons Italian seasoning or oregano
Salt and pepper

Tomato Sauce:

24oz jar of store-bought pasta sauce
OR
24oz jar of passata
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon chili flakes
1/2 cup water
Salt and pepper

Spinach Ricotta Filling:

1 pound fresh ricotta
8oz spinach, fresh or frozen (thawed)
1/2 cup parmesan, grated
1 egg, whisked
1/2 teaspoon nutmeg
Salt and pepper

Lasagna:

12 lasagna noodles*, with extras if needed
8oz mozzarella cheese, shredded
Fresh parmesan for serving (optional)
Fresh basil for garnish (optional)

Instructions

Preheat the oven to 400°F.
If you are making the tomato sauce from scratch, begin with this step. Heat olive oil in a saucepan over medium heat, add onions, and cook for 5-6 minutes until they turn tender and translucent.
Once the onions are cooked, add garlic, herbs, a pinch of salt, and pepper, and let them cook for another 30 seconds until fragrant. Add passata and water, reduce heat to a simmer, and keep cooking while you prepare the rest of the ingredients.
In a separate large skillet over medium-high heat, add olive oil, zucchini, and bell pepper. Cook for 3-4 minutes, stirring occasionally until they become slightly tender.
Add the mushrooms, garlic, Italian seasoning, a pinch of salt, and pepper, and let them cook for another 4-5 minutes, stirring occasionally, until all the vegetables turn tender. Once cooked, remove from heat and set aside.
While the vegetables are cooking or after they are done, prepare the ricotta filling. If you’re using fresh spinach, place it in a saucepan over low-medium heat, add a splash of water, a pinch of salt, and pepper, and cook until the spinach wilts and reduces. Once done, remove it from heat, place it in a mesh strainer, and allow it to cool before squeezing out excess water. If you’re using frozen spinach, ensure it’s completely thawed and press out any excess water before using it for the filling. Once the spinach is ready, whether fresh or frozen, chop it roughly on a cutting board.
In a medium bowl, combine the ricotta, spinach, parmesan cheese, nutmeg, and whisked egg, stirring until well combined with a spatula. Season with salt and pepper to taste, and set aside.
Once all your ingredients are prepared, start assembling the lasagna. (If you’re using oven-ready lasagna noodles, you can add them directly to the lasagna. If you’re using dried noodles, follow the package directions to prepare them before adding to the lasagna. Refer to the note below.)
Add 1/2 cup of tomato sauce to the bottom of a 9″ x 12″ baking dish and layer the bottom with lasagna noodles (trim their ends to fit and/or overlap their edges as needed).
Spread the vegetable mixture over the first layer of lasagna noodles and pour most of the tomato sauce over the vegetables (reserve at least 1/2 cup of tomato sauce for the top layer), spreading it evenly to cover the vegetables. Add another layer of lasagna noodles to cover the vegetable and tomato sauce mixture.
Spread the spinach and ricotta filling over the second layer of lasagna noodles, ensuring even distribution. Add another layer of lasagna noodles to cover the ricotta mixture.
Spread the remaining tomato sauce over the third layer of lasagna noodles and sprinkle with shredded mozzarella cheese.
Wrap a sheet of parchment paper or foil around the top of the lasagna and transfer it to the oven for baking, covered, for 20 minutes. Once done, remove the cover, rotate the pan 180° in the oven, and continue baking for another 10-15 minutes until the cheese turns bubbly and golden.
After baking, let the lasagna cool for 5-10 minutes. Once cooled, sprinkle freshly grated parmesan cheese and basil (optional) and slice for serving.
This easy vegetable lasagna can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

NOODLES: You can use dried or oven-ready/no-boil lasagna noodles for this recipe. If you’re using dried lasagna noodles, prepare them according to package directions before adding them to the lasagna. See the note below.