Description
A hearty, cheesy Vegetable Lasagna layered with tender roasted vegetables, creamy ricotta, rich marinara, and melty mozzarella a comforting and flavorful vegetarian twist on the Italian classic.
Ingredients
9 lasagna noodles
2 tbsp olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 cup mushrooms, sliced
2 cups spinach
3 cups marinara sauce
15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook lasagna noodles according to package directions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté zucchini, squash, bell pepper, and mushrooms until tender, about 5–6 minutes.
4. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat.
5. In a medium bowl, combine ricotta cheese, egg, Parmesan, garlic powder, and a pinch of salt. Mix until smooth.
6. Spread 1/2 cup marinara sauce on the bottom of the baking dish.
7. Layer 3 noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the sauce, and 1 cup mozzarella cheese.
8. Repeat layers twice more, finishing with sauce and mozzarella on top.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake an additional 15 minutes until bubbly and golden.
11. Let rest for 10 minutes before slicing. Garnish with fresh basil.
Notes
You can roast the vegetables ahead of time for deeper flavor.
Swap or add your favorite veggies like eggplant, broccoli, or carrots.
Make it ahead and refrigerate overnight before baking — perfect for meal prep or entertaining.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 8g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Vegetable lasagna, vegetarian lasagna, cheesy pasta bake, Italian comfort food, veggie lasagna recipe