I have a fresh take on my Vegetarian Lasagna Recipe that layers whole wheat noodles with tender zucchini, earthy mushrooms, and a bright red bell pepper. Rich marinara, creamy ricotta, mozzarella, and Parmesan blend beautifully with crisp spinach for a vibrant, hearty dish that offers a satisfying twist on a classic favorite.

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I’m excited to share my take on a Vegetable Lasagna Recipe that I truly believe is one of the best veggie lasagna recipes out there. I tried this recipe for a pretty stressful week and it surprised me with how simple and flavorful it turned out.

I started with 12 lasagna noodles (whole wheat works great if you prefer) and layered them with thinly sliced zucchini, mushrooms, fresh spinach and even added diced red bell pepper with chopped yellow onion. The addition of garlic really kicked the flavor up a notch and nothing beats that aroma when it starts simmering with marinara sauce.

I couldn’t resist mixing in the ricotta, mozzarella and a bit of Parmesan cheese which made every bite deliciously satisfying. Sometimes, I sprinkle in optional dried basil or oregano and a few red pepper flakes to add a bit of spice.

This lasagna recipe is perfect for anyone looking to enjoy a hearty, cheesy meal without compromising on health. Enjoy!

Why I Like this Recipe

1. I love how packed this recipe is with fresh veggies like zucchini, mushrooms, spinach, and bell peppers – it makes every bite feel healthy yet super flavorful.
2. The mix of cheeses – ricotta, mozzarella, and Parmesan – gives it that gooey, comforting vibe that always hits the spot.
3. I appreciate that it’s a veggie-forward twist on a classic dish, so I can enjoy a hearty meal without feeling too heavy.
4. I really like that the step by step layering makes the flavors blend perfectly, turning a simple dinner into an all-around comforting experience.

This vegetable lasagna is so good because its loaded with zucchini, mushrooms, spinach and plenty of other healthy veggies. Its like a cheesy, hearty comfort food that i can whip up easily when im craving something warm and tasty. The flavors just come together perfectly and it isnt hard to make, which makes it a go-to for any weeknight meal.

Ingredients

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Lasagna noodles are a hearty, carb-rich base that gives energy and satisfying texture.
Zucchini is low in calories, high in fibre, and adds a fresh, mild sweetness.
Mushrooms offer umami flavor, essential vitamins and a pleasantly meaty texture.
Spinach is packed with iron and antioxidants, making it nutritionally awesome.
Mozzarella melts smooth, adding a creamy, protein-rich layer to your dish.
Ricotta is rich, creamy and a bit tangy for an extra flavor twist.
Marinara is a tangy, slightly sweet tomato sauce that unites all the flavors.
Olive oil extra virgin drizzle brightens flavors and offers healthy fats.
Other ingredients add spices and depth, featuring garlic, onion and bell peppers.

Ingredient Quantities

12 lasagna noodles (use whole wheat if you like)

2 medium zucchinis, sliced thin

8 oz mushrooms, sliced

4 cups fresh spinach (roughly chopped)

1 red bell pepper, diced

1 yellow onion, chopped

3 cloves garlic, minced (or more if you love garlic)

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

4 cups marinara sauce

2 tbsp olive oil

Salt and pepper to taste

Optional dried basil, oregano and red pepper flakes

How to Make this

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1. Preheat your oven to 375°F and make sure to boil your 12 lasagna noodles in salted water until they’re al dente, then drain and lay them aside on a clean towel.

2. In a large pan, heat 2 tbsp olive oil over medium heat, add the chopped yellow onion and minced garlic and cook them until they’re soft and a bit translucent.

3. Toss in the diced red bell pepper followed by the sliced mushrooms and cook until the mushrooms start to brown, about 5 minutes.

4. Stir in the roughly chopped fresh spinach and continue to cook just until it wilts, then season the mixture with salt, pepper, and a pinch of dried basil, oregano, and red pepper flakes if you’re using them.

5. In another bowl, mix together the 2 cups of ricotta cheese with a bit of salt and pepper, this will help the cheese blend in better with the veggies later on.

6. Spread a thin layer of marinara sauce (from the 4 cups) in the bottom of a greased baking dish.

7. Now, layer your dish starting with a lasagna noodle, spread some of the ricotta mixture, then add a layer of the sautéd veggies and scatter a few thin slices of zucchini over the top.

8. Repeat the layering process until all the ingredients are used up making sure to alternate with marinara sauce and sprinkle some shredded mozzarella as you go along.

9. Finish with a top layer of lasagna noodles, cover generously with the remaining marinara sauce and then evenly distribute the rest of the shredded mozzarella and the 1 cup grated Parmesan over the top.

10. Bake in the preheated oven about 35-40 minutes until it’s bubbly and the cheese on top turns golden. Let it rest for about 10 minutes before cutting into it and serving up your hearty vegetable lasagna.

Equipment Needed

1. Preheated oven (set it to 375°F)
2. Large pot for boiling the lasagna noodles
3. Colander for draining the noodles
4. Clean towel to lay out the noodles
5. Large pan for sautéeing the vegetables
6. Cutting board and chef’s knife for chopping the veggies
7. Mixing bowl for blending the ricotta cheese with salt and pepper
8. Greased baking dish for assembling and baking the lasagna
9. Spatula or wooden spoon for stirring and spreading marinara sauce
10. Measuring cups and spoons for accurate ingredient portions

FAQ

Q: Can I use regular lasagna noodles instead of whole wheat?
A: Yes, you can use any type you prefer, just make sure to follow the cooking instructions on the package so they dont get too soft or tough.

Q: Is it okay to change up the vegetables?
A: Of course, feel free to substitute with other vegetables like eggplant or broccoli if thats what you have on hand.

Q: How many servings does this recipe make?
A: It makes around 8 servings, which is perfect for feeding a family or having leftovers for lunch the next day.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble it up to a day ahead and store it in the fridge, just add a few extra minutes baking time if needed.

Q: What should I do if I dont like ricotta?
A: You might want to try cottage cheese as a substitute, or blend it with a little cream cheese if you want a smoother consistency.

Vegetable Lasagna Recipe Substitutions and Variations

If you dont have whole wheat lasagna noodles you can try using gluten free lasagna sheets or even pre-cooked thin egg noodles.
If you dont have zucchinis you can slice some eggplant thinly instead its a great alternative.
If mushrooms arent your thing you can substitute them with diced portobello mushrooms or even some shiitake for a richer flavor.
Instead of fresh spinach you can use arugula or kale if you want a slightly different taste or if spinach is out of season.
If you are looking for a ricotta alternative you might try cottage cheese or even a blended tofu filled with a bit of lemon and salt for a creamy texture.

Pro Tips

1. When boiling the noodles, add a good pinch of salt to the water and don’t overcook them – you wanna leave a bit of bite so they hold up when you put all the saucy and cheesy layers on top.
2. Sautéing the veggies just until they get soft is key, but be careful not to overcrowd the pan so everything cooks evenly and you dont get a soggy mess.
3. Before layering, let the veggie mixture cool down slightly; that helps the flavors meld together and stops the ricotta from getting too watery.
4. After you pull the dish out of the oven, let it rest for about 10 minutes – this makes for cleaner slices and helps all the flavors settle into a more awesome combo.