Vegetable Lasagna Recipe

I’m sharing an Easy Vegetable Lasagna that stacks zucchini, spinach, and simple cheeses into a healthy casserole perfect for meal prep and surprisingly satisfying even for meat eaters.

I never thought a veggie lasagna could make me this excited but here we are. This Easy Vegetable Lasagna started as a weeknight rescue and turned into a meal prep winner.

I stuff layers of tender zucchini and handfuls of spinach between lasagna noodles, and by the time it comes out its bubbling and honestly, you dont miss meat at all. There are little tricks that make it stay saucy without getting soggy and textures that even picky eaters sneak seconds of.

You’ll want to try it, then tweak it, like I did.

Ingredients

• Noodles give carbs for energy, some fiber if whole wheat, comfort food staple.
• Zucchini is light, lots of water and fiber, mild sweet flavor, low calories.
• Mushrooms add umami, B vitamins and some protein, earthy meaty texture.
• Spinach gives iron, vitamin C and A, lots of leafy green goodness.
• Ricotta brings creamy texture, calcium and protein, not too heavy if drained.
• Mozzarella melts silky, adds richer protein and fat, makes it gooey and fun.
• Tomato sauce gives vitamin C, lycopene antioxidant, tangy sweet savory balance.
• Olive oil gives healthy fats, helps sauté veggies, brings a mellow fruitiness.

Ingredient Quantities

• 9 to 12 lasagna noodles (regular) or 12 no-boil lasagna sheets
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchini, sliced (about 3 cups)
• 8 ounces cremini or button mushrooms, sliced
• 10 ounces fresh baby spinach or 16 ounces frozen spinach, thawed and squeezed
• 24 ounces marinara sauce (about 3 cups)
• 15 ounces ricotta cheese
• 1 large egg (optional, it’s fine to skip)
• 2 to 3 cups shredded mozzarella cheese (about 8 to 12 ounces)
• 1/2 to 3/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh basil or parsley, optional
• Red pepper flakes, optional

How to Make this

1. Preheat oven to 375 F and oil a 9 by 13 inch baking dish. Cook 9 to 12 regular lasagna noodles in salted boiling water until just al dente, drain and lay flat on a towel to keep from sticking, or skip this step if you are using 12 no boil lasagna sheets.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped yellow onion and cook until soft, then stir in 3 cloves minced garlic and cook 30 seconds.

3. Add sliced zucchini and 8 ounces sliced mushrooms, season with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until veggies start to soften, then add 10 ounces fresh baby spinach (or 16 ounce frozen, thawed and squeezed) and cook until wilted. Pour in 24 ounces marinara and simmer a few minutes to combine. Add red pepper flakes if you want a little heat.

4. In a bowl mix 15 ounces ricotta with the optional large egg, about half of the grated Parmesan, and a few tablespoons chopped fresh basil or parsley, taste and adjust salt. The egg helps set the cheese but you can skip it, it’s fine.

5. Spoon a thin layer of sauce into the bottom of the baking dish, then place a single layer of noodles over the sauce. Spread about a third of the ricotta mixture over the noodles, then top with a third of the vegetable marinara and a sprinkle of shredded mozzarella.

6. Repeat layering once or twice more depending on how many noodles you used: noodles, ricotta, veggies, mozzarella. Finish with a generous layer of sauce, the remaining mozzarella and the rest of the Parmesan on top.

7. Cover the dish tightly with foil sprayed with a little oil or tented so the cheese doesn’t stick, and bake at 375 F for about 25 to 30 minutes. Remove foil and bake 10 to 15 more minutes until bubbly and cheese is lightly golden. If you used no boil noodles you may need 10 to 15 extra minutes covered.

8. Let the lasagna rest at least 10 to 15 minutes before cutting so it sets and slices cleanly. Garnish with more chopped fresh basil or parsley and extra red pepper flakes if you like.

9. Store leftovers in the fridge up to 4 days or freeze for up to 3 months. To reheat, thaw overnight if frozen and bake covered at 350 F until hot, or microwave individual slices until warmed through.

10. Quick tips: squeeze excess water from frozen spinach or your lasagna will be watery, salt the vegetables as they cook so the layers taste balanced, and use good quality marinara for the best flavor.

Equipment Needed

1. 9 by 13 inch baking dish
2. large pot for boiling noodles
3. colander and a clean kitchen towel to drain and lay noodles flat
4. large skillet or frying pan for the veggies
5. mixing bowl and spoon for the ricotta mix
6. chef’s knife and cutting board
7. measuring cups and spoons
8. cheese grater and rubber spatula for spreading
9. aluminum foil, oven mitts and a baking sheet to catch drips

FAQ

Vegetable Lasagna Recipe Substitutions and Variations

• Lasagna noodles: swap for gluten free lasagna sheets (same count, cook per package) or for a low carb twist use thinly sliced grilled eggplant or zucchini, about 3 medium zucchini or 1 large eggplant sliced lengthwise.
• Ricotta cheese: replace with 15 oz cottage cheese, blended until smooth for similar texture, or for a dairy free option use 15 oz firm tofu blended with 1 tbsp lemon juice and 2 tbsp nutritional yeast, salt to taste.
• Spinach: if you don’t have fresh use 16 oz frozen spinach thawed and well squeezed, or substitute chopped kale or Swiss chard (remove tough stems and sauté until wilted), use about the same cooked volume.
• Mozzarella: swap with provolone or fontina, or mix mozzarella with sharp cheddar for more flavor, same amount (2 to 3 cups); for vegan lasagna use a plant based shredded mozzarella alternative.

Pro Tips

1) Salt and sweat the zucchini then press or pat them dry before layering, otherwise the whole pan gets watery. Roast the mushrooms and zucchini on a sheet pan while you sauté the onion if you want more caramelized flavor, it makes the filling taste less “steamed”.

2) If using regular noodles, spread them out on a lightly oiled towel or parchment and toss a little olive oil on each sheet so they wont clump when you build the layers. No-boil noodles are great but they need extra sauce coverage, so be generous with sauce around the edges.

3) Use whole-milk ricotta and if it feels grainy, stir in a tablespoon or two of milk or cream to loosen it up, or briefly blitz it in a food processor for a silkier texture. The optional egg helps set the layer but dont overmix it or the cheese can get gluey.

4) Make it a day ahead if you can. Assembling and refrigerating overnight lets the flavors meld and it slices way cleaner after resting, plus you can just pop it in the oven the next day. When baking, take the foil off for the last 10 minutes and watch closely if you broil for color.

5) For freezing and leftovers, slice into portions and freeze between parchment so you can reheat single servings. Reheat covered in the oven so it warms evenly, and add a splash of marinara or a few drops of water before reheating to keep it from drying out.