Easy Vegetable Lasagna Recipe

Introduction

This easy vegetable lasagna is a delicious and comforting meal packed with roasted vegetables, creamy ricotta, and melty mozzarella. It’s a perfect choice for a hearty meatless dinner that everyone will enjoy.

Ingredients

• 1 box lasagna noodles
• 1 lb mozzarella cheese, shredded (about 4 cups)
• 2 large zucchini, sliced into thin rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil (for roasting vegetables)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil (for sauce)
• 1 onion, chopped (for sauce)
• 3 cloves garlic, chopped (for sauce)
• 28 oz can of crushed tomatoes
• 1 tsp salt (for sauce)
• 1/4 cup red wine (Cabernet, Pinot Noir, or a red blend)
• 32 oz ricotta cheese
• 1 cup Parmesan cheese, grated
• 2 eggs
• 1 tsp Italian seasoning (for ricotta mixture)
• 1/2 tsp salt (for ricotta mixture)

Instructions

1. Step 1: Preheat your oven to 400°F. In a large bowl, toss zucchini, red and yellow bell peppers, mushrooms, and diced onion with 2 tbsp olive oil, minced garlic, 1 tsp Italian seasoning, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
2. Step 2: Prepare the sauce by heating 2 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the chopped garlic and cook for 1 more minute. Stir in crushed tomatoes, salt, pepper, and red wine. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally.
3. Step 3: In a large mixing bowl, combine ricotta cheese, grated Parmesan, eggs, 1 tsp Italian seasoning, and 1/2 tsp salt. Mix well until smooth.
4. Step 4: Lower oven temperature to 375°F. Spread 1 cup of the marinara sauce on the bottom of a 9×13-inch lasagna pan. Layer 4 lasagna noodles over the sauce. Spread 1/4 of the ricotta mixture evenly over the noodles, then add 1/4 of the roasted vegetables. Sprinkle 1 cup of shredded mozzarella over the vegetables and spoon some sauce on top. Repeat these layers three more times, finishing with sauce and mozzarella on top.
5. Step 5: Bake the assembled lasagna for 30–40 minutes, or until the cheese on top is golden and bubbly.
6. Step 6: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This helps the layers set for clean slices. Garnish with fresh basil or parsley if desired.

Tips & Variations

• For added flavor, sprinkle some red pepper flakes into the sauce if you like a bit of heat.
• You can substitute spinach or kale for some of the roasted vegetables to add extra greens.
• Use no-boil lasagna noodles for a quicker assembly and less prep time.
• For a vegan version, replace ricotta and mozzarella with plant-based cheese alternatives.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F oven until heated through. You can also freeze the lasagna for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of boxed?

Yes, fresh lasagna noodles work great and often require less cooking time. Adjust the layering accordingly and reduce baking time slightly if needed.

Do I need to boil the lasagna noodles before assembling?

If you are using regular boxed lasagna noodles, boiling them until al dente before layering is recommended. However, if you use no-boil noodles, you can layer them dry as they will cook during baking.