Vegetable Lasagna
Layers of tender pasta, a rich and hearty vegetable marinara made from scratch, creamy ricotta, and melted mozzarella. A comforting vegetarian classic perfect for a family dinner.
For 8 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Fresh Tomatoes
- b.Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato.
- c.Carefully place the tomatoes in the boiling water for 30-60 seconds, until the skins start to peel back.
- d.Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.
- e.Once cool enough to handle, peel the skins off. Core the tomatoes and roughly chop them.
- 2
Step 2
- a.Make the Vegetable Marinara Sauce
- b.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots, sautéing for 5-7 minutes until softened.
- c.Add the minced garlic and cook for 1 minute more until fragrant.
- d.Stir in the zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, until the vegetables release their moisture and become tender.
- e.Add the chopped fresh tomatoes, oregano, basil, red pepper flakes (if using), sugar, 0.5 tsp of salt, and 0.5 tsp of black pepper.
- f.Bring the sauce to a simmer, then reduce heat to low. Let it cook, partially covered, for at least 25-30 minutes, stirring occasionally, until it has thickened. Taste and adjust seasoning.
- 3
Step 3
- a.Prepare Ricotta Filling and Preheat Oven
- b.While the sauce simmers, preheat your oven to 375°F (190°C).
- c.In a medium bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan cheese, the beaten egg, chopped parsley, the remaining 0.5 tsp of salt, and the remaining 0.25 tsp of black pepper.
- d.Mix thoroughly until the filling is smooth and uniform.
- 4
Step 4
- a.Assemble the Lasagna
- b.Spread 1.5 cups of the vegetable sauce evenly over the bottom of a 9x13 inch baking dish.
- c.Arrange a single layer of no-boil noodles over the sauce.
- d.Spread half of the ricotta mixture evenly over the noodles.
- e.Sprinkle 1/3 of the shredded mozzarella cheese (about 1.5 cups) over the ricotta.
- f.Spoon another 1.5 cups of vegetable sauce over the mozzarella.
- g.Repeat the layers: noodles, remaining ricotta, another 1/3 of mozzarella, and 1.5 cups of sauce.
- h.Place the final layer of noodles. Top with all remaining sauce, ensuring noodles are covered. Sprinkle with the remaining mozzarella and the remaining 1/2 cup of Parmesan cheese.
- 5
Step 5
- a.Bake the Lasagna
- b.Cover the baking dish tightly with aluminum foil.
- c.Bake for 25 minutes.
- d.Carefully remove the foil and continue to bake for another 20-25 minutes, until the cheese is melted, bubbly, and golden-brown. Internal temperature should reach 165°F (74°C).
- 6
Step 6
- a.Rest and Serve
- b.Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing.
- c.This crucial step allows the layers to set.
- d.Garnish with fresh basil or parsley if desired, and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and melt, shred your own mozzarella cheese from a block. Pre-shredded cheese has anti-caking agents that affect texture.
- 2Letting the lasagna rest is non-negotiable. If you cut into it immediately, it will be a runny mess. Patience is key for clean slices.
- 3Ensure the vegetable sauce is not too watery. If it seems thin, let it simmer uncovered for a few extra minutes to thicken before assembling.
- 4The vegetable sauce can be made up to 3 days in advance and stored in the refrigerator, making assembly quicker.
- 5For a richer flavor, add a splash of red wine to the sauce after cooking the vegetables and let it reduce before adding the tomatoes.
- 6To save time, you can chop all the vegetables in a food processor using the pulse function.
Adapt it for your goals.
Vegan
Use a plant-based ricotta alternative, vegan mozzarella and parmesan, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in the filling.
gluten freeGluten free
Substitute the no-boil noodles with your favorite gluten-free lasagna sheets. You may need to boil them first according to package directions.
high proteinHigh protein
Add 1 cup of cooked lentils or crumbled firm tofu to the vegetable sauce to boost the protein content.
healthyHealthy
Use part-skim ricotta and mozzarella to reduce fat. You can also add a layer of wilted spinach for extra nutrients.
Why this is on our healthy list.
Rich in Vitamins
Packed with a variety of vegetables like tomatoes, carrots, zucchini, and bell peppers, this dish is a great source of vitamins A, C, and K.
Good Source of Fiber
The high vegetable content provides dietary fiber, which is essential for digestive health and helps you feel full and satisfied.
Provides Calcium
The ricotta, mozzarella, and parmesan cheeses are excellent sources of calcium, which is crucial for strong bones and teeth.
Frequently asked questions
Vegetable Lasagna can be a nutritious meal as it's packed with vegetables, providing vitamins and fiber. However, it is also high in calories, fat, and sodium from the cheese. To make it healthier, use reduced-fat cheese and load it with more vegetables.