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Hearty Vegetable Lasagna

A mouthwatering slice of vegetable lasagna in a baking dish, showing layers of pasta, vegetables, and melted cheese.
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A comforting and flavorful vegetable lasagna recipe designed to be hearty and satisfying, with tips to prevent watery layers for perfect sliceability.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (24 ounce) jars marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 10 lasagna noodles (no-boil or regular)
  • 3 cups shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add bell pepper, zucchini, yellow squash, and mushrooms to the skillet. Cook until vegetables are tender-crisp, about 8-10 minutes. Stir in oregano, basil, salt, and pepper.
  4. In a separate bowl, combine marinara sauce, ricotta cheese, egg, and Parmesan cheese. Mix well.
  5. If using regular lasagna noodles, cook them according to package directions until al dente. Drain and rinse with cold water. If using no-boil noodles, you can use them directly.
  6. Spread a thin layer of the marinara sauce mixture on the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles.
  9. Top with half of the cooked vegetables.
  10. Spoon about one-third of the remaining marinara sauce over the vegetables.
  11. Sprinkle with one-third of the mozzarella cheese.
  12. Repeat the layers: noodles, remaining ricotta mixture, remaining vegetables, another third of the marinara sauce, and another third of the mozzarella cheese.
  13. Top with a final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  16. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • To avoid watery lasagna, ensure your vegetables are cooked until tender-crisp, not mushy. You can also drain any excess liquid from the vegetables after cooking.
  • For no-boil noodles, ensure they are well-covered in sauce to cook properly.
  • This lasagna freezes well. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Reheat from frozen at 350°F (175°C) until heated through, about 1-1.5 hours, or thaw in the refrigerator overnight and bake as directed.
  • Consider roasting your vegetables before adding them to the lasagna for a deeper flavor and to reduce moisture.

Nutrition

Find it online: https://recipestokeep.com/vegetable-lasagna-recipe/