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Easy Vegetable Lasagna

A hearty and comforting vegetable lasagna that brings together layers of pasta, cheese, and fresh veggies, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9-12 sheets Lasagna noodles Traditional or no-boil
  • 3 cups Marinara sauce Homemade or store-bought
  • 15 oz Ricotta cheese Essential for classic taste
  • 2 cups Mozzarella cheese, shredded For melting cheese goodness
  • 1 cup Parmesan cheese, grated Adds a salty, nutty flavor
  • 2 cups Spinach Fresh or thawed frozen
  • 1 medium Zucchini, thinly sliced
  • 1 cup Mushrooms, chopped
  • 1 cup Bell peppers, diced Any color
  • optional Nutritional yeast For a dairy-free option

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Sauté the zucchini, mushrooms, bell peppers, and spinach in a skillet over medium heat with a splash of olive oil until just tender.
  3. Combine ricotta cheese, half of the mozzarella, parmesan, and a pinch of salt and pepper in a bowl; stir until well mixed.
  4. In a baking dish, spread a thin layer of marinara sauce at the bottom and layer with 3 sheets of lasagna noodles, half of the veggie mixture, half of the cheese mixture, and one cup of marinara sauce. Repeat layers, finishing with noodles topped with sauce, remaining mozzarella, and a sprinkle of parmesan.
  5. Cover with foil and bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
  6. Let it rest for 10 minutes before slicing.

Notes

Swap vegetables like broccoli or eggplant, add red pepper flakes for spice, or use crumbled sausage for added heartiness. For a vegan version, substitute ricotta with tofu-based ricotta or cashew cheese.