Easy Vegetable Lasagna
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
This vegetable lasagna recipe is a family favorite! Fresh vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.
You Will Need
14 lasagna noodles
2 tablespoons extra-virgin olive oil
1 cup (140g) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-oz) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-oz) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60g) parmesan cheese, grated, about 2/3 cup
8 ounces (230g) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste
Directions
Cook Noodles
Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
Make Vegetable Sauce
Heat the oven to 400°F (204°C). Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
Heat the olive oil in a wide skillet with sides over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
Prepare the Cheeses
While the sauce cooks, stir together the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl.
Toss the parmesan cheese with the mozzarella. Set aside.
Assemble Lasagna
Spoon about 1 cup of your vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise, side-by-side, to cover the base. Cut a piece to fit if a noodle doesn’t reach the end.
Spread half of your ricotta mixture over the noodles. Sprinkle with a third of your parmesan and mozzarella. Top this with a third of the remaining vegetable sauce.
Add another layer of four noodles. Spread the rest of your ricotta mixture and half of the remaining parmesan and mozzarella. Top this with half of your remaining vegetable sauce.
Add a final layer of noodles and the rest of your vegetable sauce. Sprinkle the remaining cheese on top.
Cover the lasagna with foil and bake for 20 minutes. Then, uncover it and bake for another 15 minutes until the cheese is crusty around the edges.
For a golden-brown cheesy top, broiler for 1 to 2 minutes. Let it rest for 10 to 15 minutes before serving.
Adam and Joanne's Tips
- Storing: Leftover vegetable lasagna lasts in the fridge for up to 3 days or in the freezer for up to 3 months.
- Make ahead tips: Assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna.
- Reheating the lasagna: To reheat this vegetable lasagna, bake at 400°F for 30 minutes to an hour (or until heated in the middle). If frozen, thaw overnight in the fridge before reheating in the oven.
- Noodles: Cook 12 lasagna noodles, plus 2 extra in case you need them for filling gaps.
- Vegetarian lasagna: Skip the parmesan cheese.
- Gluten-free: Use gluten-free noodles or use long, thin slices of roasted or grilled eggplant or zucchini as your “noodles.”
- Dairy-free/egg-free: Almond ricotta is an excellent swap for regular ricotta (try making your own or using brands like Kite Hill). Nutritional yeast adds a cheesy flavor to the top. For egg-free lasagna, leave out the egg. The cheesy filling will be soft but still delicious.
- Nutrition: The provided nutrition facts are estimates calculated using the USDA database.