Best Vegetable Lasagna

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

5 from 32 ratings

from kristineskitchenblog.com

This Vegetable Lasagna is packed with vegetables layered between noodles, marinara sauce and cheese. It's been named the best lasagna by so many readers who have tried it! You can make this vegetarian lasagna up to 24 hours ahead, see the notes below for details.

Prep Time45

Cook Time50

Resting Time15

Total Time1 50

Servings: servings

Calories: 293kcal

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.
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.
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.
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.
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, or the lasagna will be too soupy when serving.

Video

Notes

Leftover lasagna can be stored in the refrigerator for up to 3-4 days after baking. You can also freeze lasagna after baking, for up to 3 months. Thaw and then reheat in the microwave or in a covered dish in the oven until it is steaming hot.
To make ahead: You can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. If you are baking a lasagna that is fully chilled from being in the refrigerator, add about 15 minutes to the baking time.
You can halve this recipe and bake in a 9x9-inch baking dish.

Nutrition

Nutrition information is only an estimate.