Best Vegetable Lasagna

Removing a slice of vegetable lasagna from lasagna in baking dish.

5 from 52 ratings

from kristineskitchenblog.com

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It's my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it's hot, bubbly and golden on the edges - everyone will be asking for the recipe!

Prep Time45

Cook Time50

Resting Time15

Total Time1 50

Servings: servings

Calories: 293kcal

Author: Kristine Rosenblatt

Ingredients

2 tablespoons olive oil
1 ½ cups chopped yellow onion
1 red bell pepper chopped
8 ounces cremini mushrooms chopped
2 medium zucchini chopped into ½-inch pieces
4 cloves garlic, minced
48 ounces marinara sauce
1 teaspoon dried Italian seasoning
salt and pepper to taste
2 pinches crushed red pepper flakes or to taste
¼ cup chopped fresh parsley
5 ounces baby spinach coarsely chopped
1 egg
1 cup ricotta cheese 8 ounces
9 oven ready (no boil) lasagna noodles
16 ounces shredded mozzarella cheese about 4 cups
½ cup grated Parmesan cheese
chopped fresh basil or parsley optional, for serving

Instructions

Preheat oven to 375° F.
Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds.
2 tablespoons olive oil, 1 ½ cups chopped yellow onion, 1 red bell pepper, 8 ounces cremini mushrooms, 2 medium zucchini, 4 cloves garlic, minced
Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.
48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, salt and pepper, 2 pinches crushed red pepper flakes, ¼ cup chopped fresh parsley, 5 ounces baby spinach
While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.
1 egg, 1 cup ricotta cheese
To assemble the lasagna, put about 1 cup of the sauce into a 9x13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top.
9 oven ready (no boil) lasagna noodles, 16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, it allows the lasagna to set up so it won't be soupy when serving.

Video

Notes

To Make Ahead: This lasagna can be assembled up to 24 hours before baking. Cover and refrigerate, and add about 15 minutes to the covered baking time if baking a lasagna that is cold from the refrigerator.
To Freeze Unbaked Lasagna: Wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through.
Storing Leftovers: Leftover baked vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals later on. Thaw (overnight in the fridge is best) and then reheat in the microwave or in a covered dish in the oven until it is steaming hot.
You can halve this recipe and bake it in a 9×9-inch baking dish.

Nutrition

Nutrition information is only an estimate.