Real Recipes From Real Home Cooks ®

vegetable lasagna

Recipe by
Beth Pierce
Old Monroe, MO

A tasty three layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce.

yield 8 serving(s)
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For vegetable lasagna

  • 15 oz
    ricotta cheese
  • 1
    large egg
  • 1/2 c
    grated parmesan
  • 1 c
    shredded mozzarella
  • 1 tsp
    italian seasoning
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • 1
    medium onion chopped
  • 8 oz
    mushrooms thick sliced
  • 1
    zucchini sliced half moons
  • 1
    sweet red bell pepper finely diced
  • 3 clove
    garlic minced
  • 4 c
  • 15
    no boil lasagna noodles
  • 24 oz
  • 2 c
    shredded mozzarella cheese
  • 1/2 c
    shredded parmesan

How To Make vegetable lasagna

  • 1
    Preheat oven to 400 degrees.
  • 2
    Mix together ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl.
  • 3
    Heat the olive and melt the butter in a large skillet over medium heat. Add the onions and mushrooms cooking for 5 minutes. Add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini and red peppers have softened and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach cooking until the spinach wilts.
  • 4
    To assemble spread 1/4 cup marinara sauce into the bottom of a 9×13 inch pan. Layer lasagna noodles over the sauce slightly overlaying them and breaking one to fit on the end. Layer the ricotta cheese mixture over the noodles. Add another layer of lasagna noodles and spoon the cooked vegetables on top followed by about 1 1/2 cups marinara. Add another layer of lasagna noodles followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.
  • 5
    Cover the dish with aluminum foil being carefully not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
  • 6
    Let rest loosely covered for 15-20 minutes before cutting.
  • 7
    NOTES Assemble this lasagna up to 2 days in advance. Wrap well with plastic wrap. Then remove 45 minutes prior to baking to let it come to room temperature. Remove the plastic wrap and cover with aluminum foil and follow the baking directions. When covering the dish with aluminum foil be careful that it does not cover the top layer of cheese as it will stick to the aluminum foil. Choose a deep casserole dish or make an aluminum foil tent to cover the lasagna. A three layer lasagna is best made in a 9×13 inch casserole dish with a depth of 3 inches. Garnish with chopped fresh Italian parsley or fresh thyme leaves. Use freshly grated mozzarella and Parmesan Cheese as pre-grated cheese has anticaking agents that inhibit the cheese from melting well. Let the lasagna rest and cool for about 15-20 minutes before slicing. This helps the layers stay intact when slicing and removing it from the pan. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.