As the leaves turn amber and a crisp breeze rolls in, there’s nothing quite as comforting as the smell of bubbling vegetable lasagna wafting through the kitchen. This dish is a longtime reader favorite at Fresh Leaf Recipes not only because it’s loaded with flavor and seasonal goodness, but because it feels like a hug in every bite. Whether you’re cooking for your family, meal-prepping for the week, or hosting a weekend dinner, this lasagna delivers warmth, nourishment, and that “home-cooked” satisfaction.
Let’s walk through everything you need to make this vegetable-packed classic at home. This post covers ingredients, step-by-step instructions, success tips, variations like gluten-free and extra toppings, and how to store it the right way. Whether you’re a confident home cook or just starting out, this recipe has your back.
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Vegetable Lasagna
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This cozy vegetable lasagna is packed with seasonal produce, layers of creamy cheese, and a rich tomato sauce. A perfect fall comfort dish that’s easy to customize, meal prep, or serve to a crowd.
Ingredients
- For the Veggie Layers:
- 1 zucchini, sliced thin
- 1 yellow squash, sliced thin
- 1 red bell pepper, diced
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the Sauce:
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp basil
- Salt and pepper to taste
- For the Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 egg
- 1 tsp garlic powder
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- For Assembly:
- 9 oven-ready lasagna noodles
- 1 cup shredded mozzarella (for topping)
Instructions
- Cook the Vegetables: In a skillet, heat olive oil over medium. Add onion and garlic; cook until fragrant. Stir in mushrooms, squash, zucchini, and bell pepper. Sauté until softened. Add spinach and let it wilt.
- Prepare the Sauce: In a bowl, combine crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well.
- Mix the Ricotta Layer: In a bowl, mix ricotta, egg, garlic powder, mozzarella, and parmesan until smooth.
- Assemble the Lasagna: In a 9×13 baking dish, spread a thin layer of sauce. Add 3 noodles, half the vegetables, half the ricotta mix, and more sauce. Repeat layers. Finish with noodles, remaining sauce, and mozzarella on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
Make it your own with seasonal vegetables or a crunchy breadcrumb topping. Easily gluten-free or vegan with simple swaps. Leftovers keep well and freeze beautifully for future cozy meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Ingredients: Fresh, Flavorful, and Fuss-Free
Here’s everything you’ll need for this vegetable lasagna. The ingredients are flexible feel free to swap based on what’s fresh or in-season.
For the Veggie Layers:
- 1 zucchini, sliced thin
- 1 yellow squash, sliced thin
- 1 red bell pepper, diced
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
For the Sauce:
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp basil
- Salt and pepper to taste
For the Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 egg
- 1 tsp garlic powder
- 1 cup shredded mozzarella
- ½ cup grated parmesan
For Assembly:
- 9 oven-ready lasagna noodles
- 1 cup shredded mozzarella (for topping)
Want to add more seasonal veggies? Try layering in roasted eggplant or use a hearty squash base like we do in our zucchini with pasta and tomatoes for a similar flavor profile.
Step-by-Step Instructions: Layer by Layer Love
1. Cook the Vegetables
In a large skillet over medium heat, warm olive oil. Add onions and garlic; cook until fragrant. Stir in mushrooms, squash, zucchini, and bell pepper. Sauté until softened. Add spinach last, letting it wilt slightly.
2. Prepare the Sauce
Combine crushed tomatoes, tomato paste, oregano, basil, salt, and pepper in a bowl. Stir and set aside.
3. Mix the Ricotta Layer
In a small bowl, combine ricotta, egg, garlic powder, and parmesan. Mix until smooth.
4. Assemble the Lasagna
In a 9×13 baking dish:
- Spread a thin layer of tomato sauce
- Layer 3 lasagna noodles
- Add half of the sautéed veggies
- Spread half of the ricotta mix
- Add a thin layer of sauce
- Repeat layers
- Top with final noodles, remaining sauce, and shredded mozzarella
5. Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 15 minutes, until golden and bubbly. Let it rest for 10 minutes before slicing.
Pro Tip: Want to make it ahead? Assemble it the night before and refrigerate. Just add 10 extra minutes to the bake time.
Tips for a Foolproof Vegetable Lasagna
- Use oven-ready noodles to save time, or pre-boil regular ones if preferred.
- Drain vegetables well. Too much moisture can make lasagna soggy.
- Layer strategically. Start and end with sauce to keep noodles from drying out.
- Use a deep dish. You’ll want room for thick, satisfying layers.
Our vegetarian feta potato salad follows a similar principle layered flavor and texture matter.
Pair this lasagna with a strawberry spinach salad or Mexican salad with cilantro lime dressing for a fresh, colorful meal.
Variations: Make It Your Own
Looking for a twist or dietary swaps? Try these:
Gluten-Free Version
Use gluten-free lasagna noodles. No need to change the sauce or fillings.
Vegan-Friendly
Swap ricotta for cashew cheese or tofu-based ricotta. Use dairy-free mozzarella like in our roasted chickpea and veggie bowl which features creamy vegan toppings.
Add a Streusel-Like Crunch
For a crispy topping, mix ¼ cup breadcrumbs with a drizzle of olive oil and sprinkle over the final cheese layer before baking like a savory twist on the one we use in our zucchini bread recipes.
More Hearty Flavor
Add a layer of white beans or lentils for plant-based protein, similar to what we do in this frittata recipe dinner.
Storage & Reheating: Keeping the Cozy Going
In the Fridge:
Let lasagna cool completely. Store in an airtight container for up to 5 days. Reheat in the oven at 350°F for 15 minutes or microwave single servings.
In the Freezer:
Wrap portions tightly in foil or freezer-safe containers. Freeze for up to 3 months. Thaw overnight and reheat as above.
This is also a great meal prep option just like our healthy pumpkin oatmeal bars, this lasagna holds up well over time.
Frequently Asked Questions (FAQ)
Can I make vegetable lasagna without ricotta?
Yes, substitute with cottage cheese or a thick béchamel sauce.
How do I prevent watery lasagna?
Sauté and drain vegetables well. Avoid adding too much sauce between layers.
What are the best vegetables to include?
Zucchini, spinach, bell peppers, mushrooms, and eggplant work beautifully.
Can I make it ahead of time?
Absolutely. You can assemble the lasagna and refrigerate it overnight, then bake when ready.
Conclusion
This cozy vegetable lasagna brings together everything we love about fall cooking: fresh produce, rich flavor, and hearty layers that satisfy. It’s warm, it’s wholesome, and it’s a dish that invites sharing. Whether served as a weeknight dinner or a Sunday special, this lasagna is guaranteed to bring smiles around the table.
Looking for more wholesome, comforting dishes? Our zucchini with pasta and tomatoes and brown sugar pumpkin loaf are perfect next picks!