Why You’ll Love This Recipe
- Healthy & Flavorful: Packed with fresh vegetables like zucchini, squash, and roasted red peppers, this lasagna is light yet full of flavor.
- Homemade Sauce: The tomato sauce is made from scratch, adding a fresh and rich taste that store-bought sauces just can’t compete with.
- Customizable: You can easily substitute or add vegetables based on your preference, making this a versatile recipe for all seasons.
- Comfort Food: With layers of gooey cheese and hearty veggies, this lasagna is a true comfort food that’s also meatless.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Lasagna noodles (regular or no-boil)
- 4-5 cups chopped vegetables (zucchini, summer squash, roasted red peppers, or your choice)
- 1 can crushed tomatoes (for homemade sauce)
- Ricotta cheese (whole milk or fresh ricotta, or cottage cheese as a substitute)
- Mozzarella cheese (shredded)
- Parmesan cheese (optional, for extra flavor)
- 2 eggs (to firm up the ricotta layer)
- Olive oil
- Onion
- Garlic
- Red pepper flakes (optional, for heat)
- Fresh basil
- Salt
Directions
- Preheat your oven to 375°F (190°C).
- Prepare the tomato sauce: Heat olive oil in a large skillet, then cook onions until soft. Add garlic, red pepper flakes (if using), and chopped vegetables. Cook until the vegetables are tender, then add crushed tomatoes and roasted red peppers. Simmer for about 10-15 minutes, and stir in fresh basil.
- Prepare the ricotta layer: In a bowl, mix ricotta cheese, eggs, and a pinch of salt.
- Assemble the lasagna: Spread a layer of vegetable sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, followed by ricotta cheese, mozzarella, and Parmesan cheese. Repeat the layers twice more, finishing with a layer of sauce and shredded cheese on top.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Servings and Timing
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes
Variations
- Use Different Veggies: Swap in mushrooms, spinach, kale, carrots, or bell peppers to adjust the flavor.
- Add Meat: If desired, add cooked ground beef or turkey between the layers for a meatier version.
- Cheese Alternatives: For a dairy-free version, use vegan ricotta or mozzarella cheese.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes or in the microwave for 2-3 minutes until heated through.
FAQs
1. Can I use regular lasagna noodles instead of no-boil noodles?
Yes, you can. Just be sure to cook the noodles according to the package instructions before assembling the lasagna.
2. Can I freeze vegetable lasagna?
Yes, vegetable lasagna freezes well. Assemble the lasagna, then cover tightly with foil and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
3. Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a great substitute for ricotta if you prefer a lighter texture.
4. How do I prevent the lasagna from being too watery?
Make sure to cook the vegetables until they’re tender but not too soft, and avoid excess moisture when assembling the lasagna. You can also drain any excess liquid from the vegetables before layering.
5. How many layers should I have in my lasagna?
Typically, three layers of noodles work well, but you can add more if you have extra ingredients or prefer a thicker lasagna.
6. Can I make this recipe in advance?
Yes, you can prepare the lasagna a day in advance and store it in the fridge until you’re ready to bake it. Just bake it for a bit longer if it’s cold from the fridge.
7. Can I use gluten-free noodles?
Absolutely! You can substitute regular lasagna noodles with gluten-free lasagna noodles if needed.
8. Can I add other cheeses?
Yes, you can add ricotta, Parmesan, and a variety of cheeses like provolone or gouda to give the lasagna a unique twist.
9. What vegetables work best in vegetable lasagna?
Zucchini, summer squash, mushrooms, bell peppers, spinach, and carrots all work wonderfully in vegetable lasagna.
10. How do I know when the lasagna is done?
The lasagna is done when the cheese is melted and golden brown, and the sauce is bubbling around the edges. Let it cool for a few minutes to set before serving.
Conclusion
This Fresh Vegetable Lasagna is a delightful, comforting, and healthier alternative to traditional meat lasagna. Packed with fresh vegetables, creamy ricotta, and a flavorful homemade tomato sauce, it’s perfect for any occasion. Whether you stick to the recipe or adjust it to your taste, this lasagna will quickly become a family favorite!
Vegetable Lasagna
- Total Time: 1 hour
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Fresh Vegetable Lasagna is a deliciously comforting, meatless dish that features layers of roasted vegetables, creamy ricotta, and a rich homemade tomato sauce. Perfect for family gatherings, weeknight dinners, or serving at your next event, this vegetable-packed lasagna is a flavorful and healthy twist on a classic.
Ingredients
For the Lasagna:
- Lasagna noodles (regular or no-boil)
- 4-5 cups chopped vegetables (zucchini, summer squash, roasted red peppers, or your choice)
- 1 can crushed tomatoes (for homemade sauce)
- Ricotta cheese (whole milk or fresh ricotta, or cottage cheese as a substitute)
- Mozzarella cheese (shredded)
- Parmesan cheese (optional, for extra flavor)
- 2 eggs (to firm up the ricotta layer)
- Olive oil
- 1 onion
- 2 cloves garlic
- Red pepper flakes (optional, for heat)
- Fresh basil
- Salt
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the tomato sauce: Heat olive oil in a large skillet, then cook onions until soft. Add garlic, red pepper flakes (if using), and chopped vegetables. Cook until the vegetables are tender, then add crushed tomatoes and roasted red peppers. Simmer for 10-15 minutes, stirring in fresh basil.
- Prepare the ricotta layer: In a bowl, mix ricotta cheese, eggs, and a pinch of salt.
- Assemble the lasagna: Spread a layer of vegetable sauce at the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, followed by ricotta cheese, mozzarella, and Parmesan cheese. Repeat the layers twice more, finishing with a layer of sauce and shredded cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
- Serve: Let the lasagna cool for 10-15 minutes before slicing and serving.
Notes
- Use Different Veggies: Swap in mushrooms, spinach, kale, carrots, or bell peppers for a different flavor profile.
- Add Meat: If desired, add cooked ground beef or turkey between the layers for a non-vegetarian version.
- Cheese Alternatives: For a dairy-free version, use vegan ricotta or mozzarella cheese.
- Prep Time: 30 minutes
- Cook Time: 30minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
