Description
This Best Vegetable Lasagna recipe layers a hearty medley of sautéed vegetables, rich marinara sauce, creamy ricotta and mozzarella cheeses, and tender no-boil lasagna noodles. Baked to bubbly perfection with a golden cheesy top, it’s a comforting and flavorful meatless meal perfect for family dinners or gatherings.
Ingredients
Scale
Vegetable Sauce:
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 red bell pepper, chopped
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 pinches crushed red pepper flakes, or to taste
- ¼ cup chopped fresh parsley
- 5 ounces baby spinach, coarsely chopped
Cheese Mixture:
- 1 egg
- 1 cup ricotta cheese (8 ounces)
Assembly:
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
- Chopped fresh basil or parsley, optional, for serving
Instructions
- Preheat Oven: Begin by preheating your oven to 375° F, ensuring it reaches the perfect temperature for baking the lasagna evenly.
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, bell pepper, mushrooms, and zucchini, cooking for 7 to 8 minutes until softened, stirring occasionally. Add minced garlic and sauté for another 30 seconds until fragrant.
- Simmer Sauce: Stir in marinara sauce, dried Italian seasoning, salt, pepper, red pepper flakes, and chopped parsley. Bring the mixture to a simmer, then reduce heat to low and let cook gently for 10 to 15 minutes, stirring occasionally. Add chopped fresh spinach towards the end and stir in until wilted.
- Prepare Cheese Mixture: Meanwhile, beat the egg lightly in a medium bowl. Add ricotta cheese and mix until combined. Shred the mozzarella cheese if not pre-shredded.
- Assemble First Layer: Spoon about 1 cup of the sauce into the bottom of a 9×13-inch baking dish. Arrange 3 no-boil lasagna noodles evenly over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half of the ricotta and egg mixture evenly over the sauce, then sprinkle one-third of the mozzarella and Parmesan cheeses on top.
- Assemble Second Layer: Repeat the layering with 3 more noodles, half of the remaining sauce, the rest of the ricotta mixture, half of the remaining mozzarella, and half of the remaining Parmesan cheese.
- Assemble Top Layer: Finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan cheeses spread evenly on top.
- Cover and Bake: Cover the lasagna with foil sprayed on the underside with cooking spray to prevent sticking. Place it in the center of the preheated oven. For 35 minutes, bake covered, placing a rimmed baking sheet on the rack below to catch any drips.
- Uncover and Brown: Remove the foil and bake uncovered for an additional 10 to 15 minutes until hot, bubbling, and the cheese is lightly browned.
- Rest Before Serving: Allow the lasagna to rest for 15 minutes outside the oven. This resting time helps the layers set, ensuring clean slices without sogginess when served.
Notes
- Use no-boil lasagna noodles to save time and skip pre-cooking the pasta sheets.
- For a spicier version, increase the crushed red pepper flakes to your preference.
- To make ahead, assemble the lasagna and refrigerate up to 24 hours before baking. Increase baking time by 10-15 minutes if baking from cold.
- Leftovers store well covered in the fridge for up to 4 days and can be frozen for up to 3 months.
- Letting the lasagna rest is crucial to prevent it from being watery when sliced.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
