Vegetable Lasagna
If you’re craving something hearty, satisfying, and full of wholesome goodness, this Vegetable Lasagna is the perfect dish. Packed with layers of roasted vegetables, creamy béchamel or ricotta filling, rich tomato sauce, and melty cheese, this vegetarian take on a classic comfort food is a family favorite and a crowd-pleaser.
Why You’ll Love This Recipe
- Loaded with Veggies: It’s a great way to enjoy a variety of vegetables in one meal.
- Perfect for Meal Prep: It stores well and tastes even better the next day.
- Customizable: Use whatever veggies you have on hand.
- Comforting and Satisfying: All the flavors and textures of classic lasagna, with a healthy twist.
Ingredients
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small eggplant, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Cheese Mixture:
- 1 ½ cups ricotta cheese (or cottage cheese)
- 1 egg
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Other:
- 9 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the zucchini, squash, bell peppers, eggplant, and mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. Prepare the Tomato Sauce
In a saucepan, heat olive oil over medium heat. Sauté the onion until translucent. Add garlic and cook for another minute. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Let it simmer for 15–20 minutes.
3. Make the Cheese Filling
In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until well combined.
4. Cook the Noodles
If using regular lasagna noodles, cook them according to package instructions. Drain and set aside.
5. Assemble the Lasagna
In a 9×13-inch baking dish, spread a layer of tomato sauce. Add a layer of noodles, then spread a layer of ricotta mixture, followed by a layer of roasted vegetables and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, ending with a generous topping of sauce and mozzarella.
6. Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.
7. Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil if desired.
Tips for Success
- Cut veggies evenly to ensure they roast uniformly.
- Don’t skip resting time after baking—it helps the layers set.
- Add spinach or kale to the ricotta mixture for extra greens.
- Use gluten-free noodles for a gluten-free version.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- To Reheat: Bake at 350°F (175°C) until heated through, or microwave individual servings.
This Vegetable Lasagna is proof that comfort food can be both nourishing and indulgent. Whether you’re feeding a hungry family or prepping for the week ahead, this lasagna delivers rich flavor and wholesome ingredients in every bite.
Recipes you may like