The Best Vegetable Lasagna (+ Easy 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. 

• Roasted 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 

Step One: Make preparations. 

Preheat the oven to 450 degrees Fahrenheit. Boil the pasta noodles according to the directions on the package. 

Step Two: Cook the pasta sauce. 

Sautee the onion in a saucepan over medium heat until translucent. Add the garlic and cook for one minute. Pour in the tomato puree, sauce, and chopped spices. 

Reduce the heat to low and cook for 20-25 minutes or until it thickens. 

Step Three: Roast those veggies! 

Combine veggies and salt and pepper in two baking dishes. Roast in the oven for 15 minutes. Then, reduce the heat to 400 degrees Fahrenheit. 

Step Four: Assemble your vegetable masterpiece. 

Coat the bottom of a baking dish with 1/2 cup of the prepared pasta sauce.

Layer three noodles at the bottom, then sauce, and half the roasted veggies. Repeat layers until complete, and top with shredded mozzarella and Parmesan cheese. 

Step Five: Bake. 

Once your lasagna comes together, cover it with aluminum foil and bake for 10 minutes.

Then uncover and bake for 10 more minutes or until the cheese is bubbly and golden. 

Let sit for ten minutes, and enjoy!

Tips for the Best Vegetable Lasagna 

• 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!

The Best Vegetable Lasagna (+ Easy Recipe)

Servings

12

servings

Prep time

45

minutes

Cooking time

20

minutes

Calories

258

kcal

Looking for an easy dinner that is delicious and nutritious? This vegetable lasagna is it! Loaded with veggies AND cheese, it’s the definition of balance.

Ingredients

• 1 large onion, chopped

• 1 tablespoon olive oil

• 6 garlic cloves, minced

• 1 can (28 ounces) tomato puree

• 1 can (8 ounces) tomato sauce

• 3 tablespoons minced fresh basil

• 3 tablespoons minced fresh oregano

• 1 teaspoon sugar

• 1/2 teaspoon crushed red pepper flakes

• 4 cups sliced zucchini

• 3 cups sliced fresh mushrooms

• 2 medium green peppers, cut into 1-inch pieces

• 1 medium onion, cut into 1-inch pieces

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 6 lasagna noodles, cooked, rinsed, and drained

• 4 cups shredded part-skim mozzarella cheese

• 1 cup shredded Parmesan cheese

Instructions

• Preheat the oven to 450 degrees Fahrenheit. While the oven preheats, cook lasagna noodles according to the package. Drain, and set aside.
• Place olive oil and chopped onions in a medium saucepan, and cook until the onions are translucent and tender. Add the garlic, and cook for one minute.
• Stir tomato puree, tomato sauce, and fresh herbs into the saucepan, and reduce the heat to low. Let the sauce simmer on the stove for 20-25 minutes. The sauce should be slightly thick.
• In a large bowl, combine chopped vegetables, salt, and pepper, and mix to combine. Place vegetables on two greased baking sheets, and roast in the oven for 15-18 minutes.
• When the vegetables come out of the oven, reduce the heat to 400 degrees Fahrenheit.
• In a deep baking dish, spoon 1/2 cup of the pasta sauce at the bottom, and then place three cooked lasagna noodles on top. Pour 1 3/4 cups of sauce and half of the roasted vegetables on top. Repeat these layers.
• Sprinkle a mixture of mozzarella and Parmesan cheese on top, and cover with aluminum foil. Bake in the oven for 10 minutes. Remove the cover and bake for 10 more minutes.
• Remove the lasagna from the oven, and let it sit at room temperature for 10 minutes before slicing. Dig in and enjoy!

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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