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vegetable lasagna recipe

🥬 Hearty Vegetable Lasagna Recipe (Cheesy, Healthy & Full of Flavor)

This hearty vegetable lasagna is packed with roasted veggies, creamy ricotta, and melty cheese. A healthy, comforting vegetarian meal perfect for weeknight dinners or make-ahead meal prep!

Introduction:

Looking for a wholesome, comforting, and satisfying dinner the whole family will love? This vegetable lasagna recipe is layered with rich tomato sauce, tender roasted vegetables, creamy ricotta, and plenty of melty cheese. It’s a meat-free twist on a classic Italian favorite that’s hearty enough for vegetarians and meat-eaters alike.

Whether you're planning a Sunday dinner, meal prepping for the week, or feeding a crowd, this lasagna is a crowd-pleasing comfort food with a healthy twist.

⭐ Why You’ll Love This Vegetable Lasagna

  • 🥕 Packed with colorful, nutrient-rich vegetables
  • 🧀 Loaded with creamy ricotta and melted mozzarella
  • 🍅 Rich tomato sauce and Italian herbs
  • 🕒 Make-ahead and freezer-friendly
  • 🧡 Kid-approved and great for entertaining

🛒 Ingredients

For the Veggie Filling:

  • 1 tbsp olive oil
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 carrot, grated or finely chopped
  • 2 cups spinach or kale
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp Italian seasoning

For the Layers:

  • 9 lasagna noodles (regular or oven-ready)
  • 3 cups marinara sauce (store-bought or homemade)
  • 1 ½ cups ricotta cheese (or cottage cheese)
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (optional)
  • Fresh basil or parsley for garnish

👩‍🍳 How to Make Vegetable Lasagna

✅ Step 1: Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add garlic, zucchini, mushrooms, bell pepper, and carrots. Sauté for 5–7 minutes. Add spinach and cook until wilted. Season with salt, pepper, and Italian herbs.

✅ Step 2: Prepare Ricotta Mixture

In a bowl, combine ricotta, egg, a pinch of salt, and Parmesan cheese (if using). Mix well and set aside.

✅ Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

Layer as follows:

  1. 3 lasagna noodles
  2. ⅓ of the ricotta mixture
  3. ⅓ of the sautéed vegetables
  4. ⅓ of the marinara sauce
  5. Sprinkle with mozzarella

Repeat layers twice, finishing with sauce and mozzarella on top.

✅ Step 4: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes, or until cheese is golden and bubbly.

Let rest for 10 minutes before slicing and serving.

🧊 Storage & Make-Ahead Tips

  • Fridge: Store leftovers in an airtight container for up to 4 days
  • Freezer: Freeze whole or individual slices for up to 3 months
  • Reheat: Microwave individual portions or reheat in oven at 350°F (175°C) until warm

✅ Tips for the Best Veggie Lasagna

  • Use oven-ready noodles to save time
  • Roast or sauté veggies to remove moisture and enhance flavor
  • Add a layer of béchamel or white sauce for extra creaminess
  • Let it sit before serving for clean slices

🔍 FAQ – Vegetable Lasagna

Q: Can I use different vegetables?
Absolutely! Eggplant, butternut squash, broccoli, or corn all work well.

Q: Can I make it dairy-free or vegan?
Yes—use dairy-free cheese and a tofu ricotta or cashew cream in place of ricotta.

Q: Can I make it gluten-free?
Just swap in gluten-free lasagna noodles and make sure your sauce is gluten-free.

📌 Save & Share This Recipe

Craving comfort food without the meat? Save this vegetable lasagna recipe to your healthy dinner Pinterest board, or tag your kitchen creations with #VeggieLasagnaLove 🌿🍅🧀

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