Vegetable Lasagna Recipe

This vegetable lasagna is a great way to sneak extra veggies onto your family’s plates. 

And it’s a fantastic way to run circles around the food pyramid!

Every bite bursts with healthy veggies like zucchini, mushrooms, and sweet bell peppers. 

But it’s also incredibly cheesy and stuffed with garlicky marinara and lasagna noodles.

I mean… who can resist that? This is the gold star of comfort food. Really, it’s just a bonus that it’s so nutritious! 

So, fire up those ovens and make this easy, savory vegetable lasagna for dinner tonight!

Vegetable Lasagna 

This vegetarian recipe proves you don’t need meat for a filling dinner dish.

With gooey cheese and chewy lasagna noodles, it’ll be a hit around the dinner table. And bonus points: it’s chock full of all the best veggies!

Adding hearty vegetables like zucchini and mushrooms offer a meaty bite sans the meat.

It’s the ultimate Meatless Monday Italian dinner that puts spaghetti and meatballs to shame! 

But the best thing about this vegetable lasagna recipe is that it’s simple. And it is a great way to feed a big group. 

Unlike other lasagna recipes, it doesn’t require spending the entire day in the kitchen. It comes together in under an hour. 

Perfect for those hectic weeknights that demand comfort food. 

Just don’t forget the garlic bread!  

Ingredients

• Olive oil- You can use any oil in this recipe, but olive oil adds something special. Olive oil tastes fantastic with this recipe’s roasted vegetables. 

• Tomato Puree and Tomato Sauce- Tomato puree and sauce add much-needed acidity. Plus, they make up the bulk of the sauce.
  • If you like a chunkier tomato sauce, you can also swap in crushed red tomatoes. 

• Onions and Garlic– This recipe uses a savory homemade marinara sauce that puts store-bought to shame. And no homemade marinara is complete without garlic and onions. 

• Fresh spices- Spices like fresh basil and oregano take the flavors over the top. Fresh herbs are best. But dried will do in a pinch. 

• Sugar- You need something a little sweet to combat the tart acid flavors from the tomatoes. Adding sugar to lasagna may sound strange, but it helps all those flavors sing. 

• Red pepper flakes- Adding red pepper flakes creates a bit of a bite in the lasagna sauce. It’s not enough that it will melt your face off. It just adds a little bit of heat. 

• Vegetables- This recipe uses zucchini, mushrooms, and red bell peppers. Of course, you can swap out or add even more veggies you like.
  • If butternut squash is in season, turn this vegetable lasagna into a fall-inspired vegetable lasagna!

• Lasagna noodles- You’ll need six lasagna noodles for this recipe, so it’s always best to have a little extra. Sometimes, noodles break in the boiling water.
  • So, I throw a few extras in the pot just in case. 

• Part-skim mozzarella cheese- Say hello to the real star of the show: mozzarella cheese!
  • Mozzarella is the ultimate lasagna cheese because it’s gooey and milky. And it has a subtle tang that pairs perfectly with roasted veggies. 

• Parmesan cheese.-Alongside the gentle flavor of mozzarella is its tangier cousin, Parmesan. Adding Parmesan adds a beautiful nutty bite and a whole lot of flavor. 

How to Make Vegetable Lasagna 

1. SAUTÉ: Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, zucchini, mushrooms, and peppers, and cook until tender.

2. STIR: Stir in tomato puree, tomato sauce, basil, oregano, sugar, red pepper flakes, salt, and pepper. Bring to a boil, reduce heat, and simmer for 25-30 minutes, stirring occasionally.

3. PREP: After 20 minutes, preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Set aside.

4. COOK: Cook lasagna noodles according to the package. Drain and set aside.

5. LAYER: Spoon 1/2 cup of pasta sauce into the baking dish and cover with pasta noodles. Sprinkle some mozzarella, then repeat layers, ending with sauce and remaining mozzarella. Sprinkle Parmesan cheese on top.

6. BAKE: Bake for 25-35 minutes or until cheese is melted and sauce is bubbling. Cool for 10-15 minutes.

7. SERVE: Serve hot with garlic bread, a side salad, or your protein of choice. Enjoy!

Tips for the Best Vegetable Lasagna 

• Roast the veggies. Instead of cooking in the sauce, combine them with salt and pepper in two baking dishes. Roast at 450°F for 15 minutes, then layer into the lasagna with the sauce and cheese.

• Always let the lasagna rest before slicing. I know it’s tempting to dig in immediately after it comes out of the oven. But resist the urge!
  • Not only will it be molten-lava hot, but it will be a gloopy mess. 

• Place a baking dish below your lasagna pan for potential messes. As your lasagna cooks in the oven, the noodles and veggies will expand during baking. Spillage happens, so place a pan beneath it to catch any drippings. 

• Sub in more of your favorite veggies. If you want more veggies in this recipe, go for it!
  • However, your veggies need to cook all the way through. So, when you roast them, give heartier veggies more time in the oven. 

• Opt for a creamy white sauce instead of a red sauce. Using a pre-made white sauce cuts the prep time in half. Use your favorite store-bought white Alfredo sauce… easy peasy!

Make Ahead and Storage Tips 

Making this lasagna ahead of time is easy. So, you can get ahead of the game!

• Prepare your lasagna as the recipe suggests, but stop before popping it into the oven. 

You can make this recipe up to 24 hours ahead of time. 

Keep in mind, however, that putting a refrigerated lasagna into the oven adds about 15 minutes to its overall cooking time. 

If you have plenty of leftovers, this recipe freezes incredibly well. 

• Set it in an air-tight container, and place it in the freezer. 
• Let it thaw in the fridge overnight. 
• Warm it in the oven for about 30 minutes to heat through. 

Remember this lasagna’s components don’t need to be cooked. All you need to do is warm it up in the oven!