Veggie Lasagna

If you’re looking for a comforting and healthy twist on the classic lasagna, my Veggie Lasagna is the answer! 🍅🧀 It’s layered with delicious veggies like zucchini, spinach, and mushrooms, and smothered in a rich tomato sauce and creamy cheese. Even my kids, who aren’t always fans of veggies, love this one! It’s the perfect dish for feeding a crowd, or just enjoying a cozy meal with the family. Plus, it’s packed with nutrients and still super indulgent.

The best part? It’s a make-ahead meal, so you can prepare it earlier in the day and just pop it in the oven when you’re ready to eat. That means less stress and more time to relax with loved ones.

Why You’ll Love Veggie Lasagna

This veggie-packed lasagna is everything you love about the classic dish but without the meat! The zucchini and mushrooms add a hearty texture, while the spinach gives it that fresh pop of green. The homemade tomato sauce is rich and flavorful, and the blend of mozzarella, ricotta, and Parmesan makes each bite so creamy and cheesy. Plus, this lasagna is a great way to sneak in some extra veggies without anyone even noticing!

What You’ll Need to Make Veggie Lasagna

• 9 lasagna noodles (either regular or no-boil)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 can (15 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

How to Make Veggie Lasagna

1. Prepare the noodles: If you’re using regular lasagna noodles, cook them according to the package instructions. Drain and set aside. If you’re using no-boil noodles, you can skip this step.
2. Sauté the veggies: Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the sliced zucchini and mushrooms, and cook for 5-7 minutes until tender. Stir in the spinach and cook until wilted. Remove from heat.
3. Make the tomato sauce: In a separate bowl, combine the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine.
4. Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer 3 lasagna noodles on top, then spread with 1/3 of the sautéed veggie mixture. Top with 1/3 of the ricotta cheese, 1/3 of the mozzarella cheese, and a bit of Parmesan. Repeat this layering process twice more, finishing with a layer of noodles and sauce on top.
5. Bake: Cover the lasagna with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
6. Serve: Let the lasagna rest for 5-10 minutes before slicing. Serve hot and enjoy!

More Relative Recipes:

• Pineapple Lemonade
• Deliciously Cheesy Baked Pizza Spaghetti
• Cinnamon Roll Sugar Cookies
• Butternut Squash Sausage Tortellini Soup
• Jalapeño Popper Cheese Ball

Fun Variations

This veggie lasagna is super flexible! If you want to add more vegetables, feel free to throw in some bell peppers, eggplant, or even shredded carrots. You can also add some crumbled tofu or plant-based ricotta for a vegan version. For extra flavor, sprinkle some red pepper flakes on top before baking for a little kick!

How to Make It Healthier

To make this lasagna even healthier, you can swap regular noodles for whole wheat or gluten-free lasagna noodles. You can also use low-fat ricotta and mozzarella to cut down on calories and fat, or try substituting part of the cheese with cottage cheese for extra protein. If you want to reduce the carbs, try using zucchini noodles (zoodles) in place of the lasagna noodles for a low-carb twist!

Ideal for Meal Prep or Family Dinners

This Veggie Lasagna is perfect for meal prepping or feeding a crowd. You can assemble it ahead of time, cover it, and refrigerate it for up to 24 hours before baking. It’s also a great dish to make in bulk and freeze for later—just thaw and bake when you need a quick and satisfying meal!

FAQs

1. Can I use frozen vegetables for this recipe?
   Yes, you can use frozen vegetables like spinach or even frozen mushrooms. Just make sure to thaw and drain any excess moisture before adding them to the dish.
2. Can I make this lasagna ahead of time?
   Absolutely! You can prepare the lasagna a day or two ahead, cover it tightly with plastic wrap, and refrigerate it until you’re ready to bake. You can also freeze the assembled lasagna for up to 3 months!
3. Can I add meat to this lasagna?
   Yes! If you prefer a meaty lasagna, you can add cooked ground beef, turkey, or sausage to the veggie layer. Just sauté the meat with the onion and garlic before adding the veggies.
4. How do I store leftovers?
   Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze individual portions for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy!
5. Can I use a different type of cheese?
   Yes! You can swap out the ricotta for cottage cheese or try using a blend of different cheeses, like provolone or gouda, for a unique twist on the classic lasagna flavor!

Veggie Lasagna

This Veggie Lasagna is a delicious and healthier twist on the classic! With layers of zucchini, spinach, mushrooms, and a rich tomato sauce, it's a meal that's as comforting as it is nutritious. Even my kids, who usually aren't big on veggies, love this one! Plus, it’s easy to make ahead, so you can prep it earlier and just pop it in the oven when you're ready.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6

Ingredients

  

• 9 lasagna noodles either regular or no-boil
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 zucchini sliced
• 1 cup mushrooms sliced
• 2 cups fresh spinach chopped
• 1 can 15 oz crushed tomatoes
• 1 can 6 oz tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

 

• Prepare the noodles:
• If you’re using regular noodles, cook them according to the package instructions. Drain and set aside. If you’re using no-boil noodles, you can skip this step!
• Sauté the veggies:
• Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened. Stir in the zucchini and mushrooms and cook for 5-7 minutes until tender. Add the spinach and cook until wilted. Remove from heat.
• Make the tomato sauce:
• In a separate bowl, combine the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine, creating a flavorful sauce.
• Assemble the lasagna:
• Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles, then spread 1/3 of the sautéed veggie mixture. Top with 1/3 of the ricotta cheese, 1/3 of the mozzarella, and a sprinkle of Parmesan. Repeat two more layers. Finish with a final layer of noodles and sauce on top.
• Bake:
• Cover the lasagna with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
• Serve:
• Let the lasagna rest for 5-10 minutes before slicing and serving hot!