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A photo of a golden, bubbling vegetable lasagna fresh out of the oven. The lasagna is filled with a medley of vegetables, including carrots, zucchini, and mushrooms. The top layer is a golden-brown, crispy layer of melted mozzarella and Parmesan cheese. The edges of the lasagna are slightly browned, and steam rises as the lasagna cools before slicing. A serving spatula is placed nearby, ready to plate.

Vegetable Lasagna

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This Vegetable Lasagna is loaded with layers of roasted zucchini, bell peppers, mushrooms, spinach, creamy ricotta, and rich marinara sauce. Baked until golden and bubbly, it's a hearty and comforting meatless meal that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz lasagna noodles regular or oven-ready
  • 2 zucchini sliced
  • 1 red bell pepper sliced
  • 8 oz mushrooms sliced
  • 2 cups fresh spinach
  • 2 cups ricotta cheese
  • 1 egg beaten
  • 2 cups marinara sauce homemade or store-bought
  • 2 cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Baking Dish For layering and baking the lasagna
  • Large skillet For sautéing the vegetables
  • Mixing Bowl For combining the ricotta mixture
  • Oven For baking the lasagna until golden and bubbly

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and mushrooms, cooking until softened. Stir in spinach and cook until wilted.
  3. In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan, salt, and black pepper. Stir until smooth.
  4. If using regular lasagna noodles, cook them according to package instructions. Drain and set aside.
  5. Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer lasagna noodles, ricotta mixture, sautéed vegetables, and more sauce. Repeat layers until all ingredients are used.
  6. Top with shredded mozzarella cheese and bake for 35-40 minutes until bubbly and golden.
  7. Let the lasagna rest for 10 minutes before slicing. Serve warm.

Notes

  • Roasting the vegetables before assembling adds extra depth of flavor.
  • Use gluten-free lasagna noodles for a gluten-free version.
  • Leftovers taste even better the next day as the flavors develop.

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