Vegetable Lasagna Recipe

It’s funny how some dishes just become staples in your household, isn’t it? For us, vegetable lasagna is one of those. Initially, I was a bit skeptical. Could a lasagna truly satisfy without the rich, meaty ragu I was used to? Let me tell you, this vegetable lasagna recipe blew all my doubts out of the water. From the first bite, my family was hooked. The layers of tender vegetables, bathed in a flavorful tomato sauce and nestled between sheets of pasta and creamy cheese, are simply divine. Even my meat-loving husband raves about it, and my kids devour it without a single complaint (a minor miracle in itself!). It’s become our go-to comfort food, perfect for a cozy weeknight dinner or a potluck gathering. The best part? It’s surprisingly versatile, and I’ve tweaked it over time to become even more delicious and packed with goodness. If you’re looking for a vegetarian dish that’s hearty, flavorful, and guaranteed to please a crowd, look no further. This vegetable lasagna is it.

Ingredients

This recipe is all about fresh, vibrant vegetables and layers of flavor. To make the most delicious vegetable lasagna, you’ll need a good selection of quality ingredients. Here’s a detailed breakdown of what you’ll need, and why each component is crucial:

For the Vegetable Filling:

• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It’s used for sautéing the vegetables, adding richness and helping them to soften and release their flavors. You can substitute with other vegetable oils like avocado or canola oil if needed.
• 1 large Onion, chopped: Yellow or white onion works well. Onion forms the aromatic base for the vegetable filling, adding depth and sweetness as it caramelizes slightly during cooking.
• 2 cloves Garlic, minced: Fresh garlic is essential for that pungent, savory flavor that complements the vegetables and tomato sauce. Mince it finely to ensure it infuses the entire filling.
• 2 Zucchinis, sliced: Zucchini adds a mild, slightly sweet flavor and a pleasant texture to the lasagna. Slice them into rounds or half-moons, about ¼ inch thick, so they cook evenly.
• 2 Yellow Squash, sliced: Similar to zucchini, yellow squash offers a slightly sweeter and more delicate flavor. Slicing them similarly to zucchini ensures consistent cooking.
• 1 Red Bell Pepper, chopped: Red bell pepper provides sweetness, color, and a slightly smoky flavor when cooked. Chopping it into bite-sized pieces makes it easy to incorporate into the layers. Other colors of bell peppers (orange, yellow) can also be used for variety and flavor complexity.
• 1 (10 ounce) package Frozen Spinach, thawed and squeezed dry: Spinach adds a healthy dose of greens and a subtle earthy flavor. It’s crucial to thaw it completely and squeeze out excess water, otherwise, it will make the lasagna watery. Fresh spinach can be used, you’ll need about 1 pound, and sauté it until wilted before using.
• 1 (15 ounce) can Diced Tomatoes, undrained: Canned diced tomatoes form the base of the sauce. Undrained means you use the juice as well, adding moisture and flavor. Fire-roasted diced tomatoes can add a smoky depth.
• 1 (15 ounce) can Tomato Sauce: Tomato sauce provides a smooth, rich tomato flavor and helps to bind the vegetable filling together. Choose a good quality tomato sauce for the best taste.
• 1 teaspoon Dried Oregano: Oregano is a classic Italian herb that brings a warm, slightly peppery flavor to the lasagna sauce. Dried oregano is convenient, but fresh oregano, finely chopped (about 1 tablespoon), can be used for a brighter flavor.
• 1 teaspoon Dried Basil: Basil complements the tomatoes and oregano beautifully, adding a sweet and aromatic note. Similar to oregano, fresh basil, finely chopped (about 1 tablespoon), is a great alternative.
• ½ teaspoon Salt: Salt enhances the flavors of all the ingredients. Adjust to taste, especially considering the salt content in cheese and tomato products.
• ¼ teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and complexity. Adjust to your preference.
• Pinch of Red Pepper Flakes (optional): For a little heat, a pinch of red pepper flakes can be added. Omit if you prefer a milder flavor.

For the Cheese Layers:

• 15 ounces Ricotta Cheese: Ricotta cheese provides a creamy, slightly tangy layer in the lasagna. Whole milk ricotta is richer and creamier, but part-skim can be used to reduce fat content.
• ½ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor. Freshly grated Parmesan is always best for flavor and texture.
• 1 Egg, lightly beaten: The egg helps to bind the ricotta mixture together, preventing it from becoming too watery and ensuring a nice texture in the baked lasagna.
• ¼ cup Chopped Fresh Parsley: Fresh parsley adds a bright, herbaceous note and a pop of color to the ricotta mixture. Italian flat-leaf parsley is preferred for its stronger flavor.

For the Lasagna:

• 9 Lasagna Noodles, oven-ready or regular: Oven-ready lasagna noodles are a convenient time-saver as they don’t require pre-boiling. If using regular lasagna noodles, you will need to cook them according to package directions until al dente before assembling the lasagna. Using regular noodles might require slightly more sauce as they absorb more liquid.
• 3 cups Shredded Mozzarella Cheese: Mozzarella cheese is essential for that classic, melty, cheesy top layer and gooey interior of lasagna. Part-skim or whole milk mozzarella can be used. Fresh mozzarella, while delicious, can be a bit watery for lasagna, so shredded mozzarella is generally preferred for this recipe.

Detailed Ingredient Notes for Optimization:

• Vegetable Variety: Feel free to customize the vegetables based on seasonality and preference. Mushrooms, eggplant, carrots, and bell peppers of different colors are excellent additions. Roasting the vegetables before layering can intensify their flavor.
• Tomato Sauce Quality: The quality of your tomato sauce significantly impacts the overall flavor. Consider using a good quality canned tomato sauce or even making your own from scratch for a truly exceptional lasagna.
• Cheese Choices: Experiment with different cheeses! Provolone, Fontina, or a blend of Italian cheeses can add interesting flavor profiles. For a richer lasagna, consider adding a layer of béchamel sauce.
• Herbs and Spices: Don’t be afraid to adjust the herbs and spices to your liking. A pinch of dried thyme, rosemary, or marjoram can add extra depth of flavor. Fresh herbs, when available, always elevate the dish.
• Noodle Options: Whole wheat lasagna noodles offer a healthier, nuttier alternative to regular noodles. Gluten-free lasagna noodles are also available for those with dietary restrictions.

Instructions

Making vegetable lasagna is a rewarding process, layering flavors and textures to create a comforting and satisfying dish. Here’s a step-by-step guide to assembling and baking your perfect vegetable lasagna:

Step 1: Prepare the Vegetables

1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Adding onions first allows them to release their sweetness and create a flavorful base for the rest of the vegetables.
2. Add Garlic and Sauté: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic in hot oil is a key indicator of readiness.
3. Sauté Heartier Vegetables: Add the sliced zucchini, yellow squash, and chopped bell pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp. Sautéing these vegetables first helps to soften them and release some of their moisture, preventing a watery lasagna. Don’t overcook them at this stage; they will continue to cook in the oven.
4. Incorporate Spinach: Add the thawed and squeezed-dry spinach to the skillet. Stir until the spinach is heated through and well combined with the other vegetables. Ensure the spinach is evenly distributed.
5. Add Tomato Sauce and Seasonings: Pour in the diced tomatoes (undrained) and tomato sauce. Stir in the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasonings as needed.

Step 2: Prepare the Ricotta Cheese Mixture

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, lightly beaten egg, and chopped fresh parsley. Mix well until all ingredients are thoroughly incorporated. The egg is crucial for binding the ricotta and preventing it from being too loose.
2. Season (Optional): You can add a pinch of salt and pepper to the ricotta mixture if desired, but be mindful of the saltiness from the Parmesan cheese.

Step 3: Assemble the Lasagna

1. Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Greasing prevents the lasagna from sticking to the bottom of the dish.
2. Layer Sauce on the Bottom: Spread a thin layer of the vegetable sauce (about 1 cup) evenly over the bottom of the baking dish. This layer prevents the noodles from sticking and adds moisture to the bottom of the lasagna.
3. Layer Noodles: Arrange 3 lasagna noodles lengthwise over the sauce, slightly overlapping if necessary. If using regular noodles, ensure they are cooked al dente and slightly cooled before layering. Oven-ready noodles can be used directly from the box.
4. Layer Ricotta Mixture: Spread half of the ricotta cheese mixture evenly over the noodles. Distribute it smoothly to ensure even cheese coverage in each slice.
5. Layer Mozzarella Cheese: Sprinkle 1 cup of shredded mozzarella cheese over the ricotta mixture. This layer of mozzarella starts the cheesy goodness within the lasagna.
6. Repeat Layers: Repeat layers in the following order: vegetable sauce, lasagna noodles, ricotta cheese mixture, and mozzarella cheese. Use the remaining half of the ricotta mixture and another 1 cup of mozzarella cheese for this second set of layers.
7. Final Layer of Sauce and Mozzarella: Top with the remaining vegetable sauce and the remaining 1 cup of shredded mozzarella cheese. Ensure the entire top is covered with sauce and cheese for a beautiful golden-brown finish.

Step 4: Bake the Lasagna

1. Cover with Foil: Cover the baking dish tightly with aluminum foil. This helps to trap moisture and steam, preventing the lasagna from drying out and ensuring the noodles cook through properly.
2. Bake: Bake in the preheated oven for 30 minutes.
3. Remove Foil and Bake Further: Remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the lasagna is heated through. Baking without foil for the last portion allows the cheese to brown and creates a delicious crust.
4. Rest Before Serving: Let the lasagna rest for 10-15 minutes before slicing and serving. Resting allows the lasagna to set, making it easier to slice and preventing it from being too runny. It also allows the flavors to meld together even further.

Detailed Instruction Notes for Optimization:

• Vegetable Preparation Techniques: Experiment with roasting or grilling some of the vegetables before adding them to the sauce for a deeper, smoky flavor. Roasting brings out the natural sweetness of vegetables.
• Sauce Consistency: If the vegetable sauce seems too thick, you can add a little vegetable broth or water to thin it out slightly. If it’s too thin, simmer it for a bit longer to reduce.
• Noodle Hydration: If using regular lasagna noodles, ensure they are not overcooked, as they will continue to cook in the oven. Slightly undercooking them ensures they have the perfect texture in the finished lasagna. For oven-ready noodles, ensure they are well surrounded by sauce to soften properly.
• Cheese Browning: If the cheese is browning too quickly, you can loosely tent the lasagna with foil for the remaining baking time.
• Doneness Check: To ensure the lasagna is cooked through, insert a knife into the center. It should go in easily and come out hot.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients used. The following is an approximation.)

Servings: Approximately 9 servings

Calories per serving: Approximately 450-550 calories

Approximate Nutritional Breakdown per serving:

• Calories: 450-550 kcal
• Protein: 20-25g
• Fat: 20-25g
  • Saturated Fat: 10-12g
• Cholesterol: 80-100mg
• Sodium: 600-800mg
• Carbohydrates: 45-55g
  • Fiber: 5-7g
  • Sugar: 10-15g

Key Nutritional Highlights:

• Good Source of Protein: Ricotta and mozzarella cheese, along with the spinach and vegetables, contribute to a good protein content.
• Rich in Vitamins and Minerals: The variety of vegetables provides a wide range of vitamins (like Vitamin A, Vitamin C, Vitamin K) and minerals (like potassium, iron).
• Moderate Fiber Content: Vegetables and whole wheat noodles (if used) contribute to dietary fiber, beneficial for digestion and satiety.
• Calcium Rich: Cheese is a good source of calcium, essential for bone health.

Notes on Nutritional Optimization:

• Reduce Fat: Use part-skim ricotta and mozzarella cheese to reduce fat content. You can also reduce the amount of cheese used overall.
• Increase Fiber: Use whole wheat lasagna noodles and add more fiber-rich vegetables like carrots or eggplant.
• Control Sodium: Use low-sodium or no-salt-added canned tomatoes and tomato sauce. Be mindful of added salt and Parmesan cheese, which can be high in sodium.
• Increase Vegetable Content: Add more vegetables or a wider variety of vegetables to boost the nutritional value and fiber content.

Preparation Time

• Prep Time: 30-40 minutes (chopping vegetables, preparing sauces and cheese mixture)
• Cook Time: 50-55 minutes (baking time)
• Total Time: 1 hour 20 minutes – 1 hour 35 minutes

Time-Saving Tips:

• Pre-chop Vegetables: Chop vegetables ahead of time (the day before) and store them in airtight containers in the refrigerator.
• Use Pre-made Sauce: While homemade sauce is delicious, using a good quality store-bought marinara sauce can significantly reduce prep time.
• Oven-Ready Noodles: Using oven-ready lasagna noodles eliminates the need for boiling, saving time and effort.
• Assemble Ahead: Assemble the lasagna earlier in the day or even the day before and store it covered in the refrigerator. Add about 15-20 minutes to the baking time if baking from cold.

How to Serve

Vegetable lasagna is a hearty and satisfying dish on its own, but it pairs wonderfully with a variety of side dishes and accompaniments. Here are some serving suggestions to create a complete and delightful meal:

• Classic Salad:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing is a perfect counterpoint to the richness of the lasagna. Use mixed greens, romaine lettuce, or spinach as a base.
  • Caesar Salad: A classic Caesar salad with crisp romaine lettuce, creamy dressing, croutons, and Parmesan cheese complements the Italian flavors of the lasagna.
  • Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil, drizzled with balsamic glaze, offer a fresh and vibrant Italian side.
• Bread and Garlic Bread:
  • Crusty Bread: Serve with warm, crusty bread for soaking up the delicious sauce.
  • Garlic Bread: Garlic bread or garlic knots are always a welcome addition to an Italian meal.
  • Breadsticks: Soft or crispy breadsticks provide a fun and easy way to enjoy the lasagna.
• Vegetable Side Dishes:
  • Roasted Asparagus: Roasted asparagus with a squeeze of lemon juice is a simple and elegant side.
  • Steamed Broccoli: Steamed broccoli with a sprinkle of Parmesan cheese or a drizzle of olive oil is a healthy and quick option.
  • Sautéed Green Beans: Sautéed green beans with garlic and almonds add a nice crunch and freshness.
  • Roasted Brussels Sprouts: Roasted Brussels sprouts with balsamic glaze or maple syrup offer a slightly sweet and savory side.
• Soup (for a lighter meal):
  • Minestrone Soup: A hearty minestrone soup can be a great starter before a smaller portion of lasagna.
  • Tomato Soup: A classic tomato soup complements the lasagna without being too heavy.
  • Vegetable Soup: A light vegetable soup provides a healthy and flavorful start to the meal.
• Drinks:
  • Red Wine: A light to medium-bodied red wine like Chianti, Pinot Noir, or Merlot pairs well with vegetable lasagna.
  • White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc can also be a refreshing choice.
  • Sparkling Water with Lemon: For a non-alcoholic option, sparkling water with lemon or lime is refreshing and palate-cleansing.
  • Iced Tea: Unsweetened iced tea is another good non-alcoholic choice.

Serving Occasions:

• Weeknight Dinner: Vegetable lasagna is perfect for a comforting and satisfying weeknight meal.
• Weekend Family Gathering: It’s a great dish to share with family and friends on weekends.
• Potlucks and Parties: Lasagna is easily transportable and always a crowd-pleaser at potlucks and parties.
• Holiday Meals: While often associated with meat lasagna, vegetable lasagna is a wonderful vegetarian option for holiday gatherings.

Additional Tips

Here are 5 additional tips to elevate your vegetable lasagna and ensure it’s a culinary success:

1. Roast Your Vegetables for Deeper Flavor: Instead of just sautéing the vegetables, try roasting them in the oven before adding them to the sauce. Roasting caramelizes the natural sugars in the vegetables, intensifying their flavor and adding a slightly smoky note. Toss vegetables like zucchini, squash, bell peppers, and eggplant with olive oil, salt, pepper, and herbs, and roast at 400°F (200°C) until tender-crisp. This extra step adds a significant layer of flavor complexity.
2. Make Your Own Ricotta for the Creamiest Texture: While store-bought ricotta is convenient, homemade ricotta is incredibly creamy and flavorful. It’s surprisingly easy to make with just whole milk, heavy cream, salt, and lemon juice or vinegar. Homemade ricotta will have a smoother, less grainy texture and a fresher taste, making your lasagna exceptionally decadent.
3. Use Fresh Herbs Generously: Fresh herbs make a world of difference in Italian cooking. Incorporate fresh basil, oregano, parsley, and even thyme into your vegetable sauce and ricotta mixture. Add fresh basil leaves between the layers of lasagna for an extra burst of aroma and flavor. Fresh herbs are brighter and more aromatic than dried herbs, enhancing the overall freshness of the dish.
4. Don’t Overcrowd the Pan When Sautéing Vegetables: When sautéing vegetables, work in batches if necessary to avoid overcrowding the pan. Overcrowding steams the vegetables instead of sautéing them, resulting in a less flavorful and potentially mushy texture. Give the vegetables space to brown and caramelize properly for optimal flavor development.
5. Let the Lasagna Rest Before Cutting: Patience is key! Resist the urge to cut into the lasagna immediately after taking it out of the oven. Let it rest for at least 10-15 minutes, or even 20 minutes, before slicing. Resting allows the lasagna to set, making it easier to cut into clean slices and preventing it from being too runny. It also allows the flavors to meld together even further, enhancing the overall taste.

FAQ Section

Q1: Can I make vegetable lasagna ahead of time?

A: Absolutely! Vegetable lasagna is a fantastic make-ahead dish. You can assemble the lasagna completely and store it, covered, in the refrigerator for up to 24 hours before baking. When ready to bake, add about 15-20 minutes to the baking time to ensure it’s heated through, especially if baking directly from the refrigerator. You can also bake it completely, let it cool, and then refrigerate or freeze it.

Q2: Can I freeze vegetable lasagna?

A: Yes, vegetable lasagna freezes beautifully! To freeze, let the baked lasagna cool completely. Cut it into individual portions or leave it whole. Wrap tightly in plastic wrap, then in foil, or place in an airtight freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight, and then bake at 350°F (175°C) until heated through and bubbly, about 30-45 minutes, or microwave individual portions.

Q3: I don’t like ricotta cheese. Can I substitute it with something else?

A: While ricotta is traditional, you can substitute it. Good alternatives include:

• Cottage Cheese: Use full-fat cottage cheese, drained well, for a similar texture and flavor profile.
• Béchamel Sauce: A creamy béchamel sauce can replace the ricotta layer for a richer and more decadent lasagna.
• Cashew Cream: For a vegan option, blend soaked cashews with water, lemon juice, and nutritional yeast to create a creamy cashew cream.
• Cream Cheese: Softened cream cheese, mixed with Parmesan and herbs, can provide a different but still delicious creamy layer.

Q4: Can I make this lasagna vegan?

A: Yes, you can easily adapt this recipe to be vegan. Here’s how:

• Vegan Cheese: Use vegan ricotta cheese (many brands are available) and vegan mozzarella shreds.
• Egg Substitute: Omit the egg in the ricotta mixture. Vegan ricotta tends to be less watery, so the egg is less crucial for binding. If needed, you can add a tablespoon of cornstarch or flaxseed meal mixed with water as a binder.
• Nutritional Yeast: Add nutritional yeast to the vegan ricotta mixture for a cheesy flavor.

Q5: My lasagna is watery. What did I do wrong and how can I prevent it?

A: Watery lasagna is a common issue. Here are potential causes and solutions:

• Excess Moisture in Vegetables: Ensure you sauté the vegetables long enough to release some of their moisture. Squeeze spinach thoroughly after thawing. Roasting vegetables before layering can also help.
• Overcooked Noodles: Overcooked noodles release starch and can contribute to a watery lasagna. Cook regular noodles al dente. Oven-ready noodles should be adequately surrounded by sauce.
• Too Much Sauce: Avoid adding excessive sauce between layers. A thin, even layer is sufficient.
• Cheese with High Water Content: Avoid using fresh mozzarella, which can be watery. Opt for shredded mozzarella.
• Not Resting After Baking: Resting the lasagna allows it to set and absorb excess moisture. Don’t skip this step!

By following these tips and instructions, you’re well on your way to creating a truly exceptional and satisfying vegetable lasagna that will become a family favorite. Enjoy!

Print