Veggie Lasagna
I remember the first time I layered this veggie lasagna for a weeknight dinner — it felt like a cozy, colorful hug on a plate. It’s a straightforward baked lasagna that highlights zucchini, spinach, and sweet bell peppers, balanced with creamy ricotta and melty mozzarella. If you want a comforting family meal that’s lighter than meat lasagna but still hearty and satisfying, this is a perfect go-to.
Why you’ll love this dish
This lasagna is a win when you want something comforting but vegetable-forward. It’s weeknight-friendly, budget-wise (simple pantry staples), and pleasantly adaptable for picky eaters and vegetarians. The zucchini and bell peppers add texture and sweetness, while the ricotta layer keeps every slice creamy.
“A crowd-pleasing, veggie-packed comfort meal — every bite was cheesy, saucy, and full of bright vegetables.” — Dinner table review
Beyond flavor, this recipe shines because it’s:
- Quick to assemble once veggies are prepped.
- Kid-approved thanks to familiar textures and melted cheese.
- Great for using up summer zucchini or a handful of fresh spinach.
How this recipe comes together
Step-by-step overview:
- Cook noodles and sauté the vegetables to concentrate their flavor and remove excess moisture.
- Season and mix ricotta for a creamy middle layer.
- Layer sauce, noodles, ricotta, and veggies—repeat.
- Top with mozzarella and Parmesan, then bake until bubbly and golden.
This sequence keeps the lasagna from becoming watery and ensures even cooking.
What you’ll need
- 9 lasagna noodles (regular, cooked until al dente) — or use no-boil noodles if you adjust sauce moisture.
- 1 cup ricotta cheese — whole-milk ricotta gives richer texture.
- 2 cups shredded mozzarella cheese — part-skim works to reduce fat.
- 1 medium zucchini, thinly sliced — pat slices dry if very wet.
- 2 cups fresh spinach — roughly chopped.
- 2 cups marinara sauce — use a chunky or smooth version depending on texture preference.
- 1 cup chopped bell peppers (mix of red and yellow) — diced about 1/2-inch.
- 2 tsp Italian seasoning — or 1 tsp dried oregano + 1 tsp dried basil.
- 1/2 cup grated Parmesan cheese — for a savory golden top.
Substitutions/notes:
- To make it gluten-free, swap in GF lasagna noodles.
- For a lighter version, use part-skim ricotta and lower-fat mozzarella.
- Vegan option: replace ricotta with seasoned tofu ricotta and use vegan cheeses (see Variations).
Directions to follow
- Preheat the oven to 375°F (190°C). Grease a standard oven-safe baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse under cold water so they’re easy to handle. Lay them flat on a sheet to prevent sticking.
- Heat a skillet over medium. Add a splash of olive oil and sauté the chopped bell peppers and zucchini for about 3 minutes. Add the spinach and cook 1–2 minutes more until wilted and any excess moisture has reduced. Season lightly with salt and pepper and remove from heat.
- In a bowl, stir the ricotta with the Italian seasoning. Taste and adjust salt if needed. This seasoned ricotta is the creamy binder that keeps layers cohesive.
- Spoon a thin layer of marinara sauce across the bottom of the baking dish to prevent sticking. Place a layer of noodles, spread half the ricotta mixture over the noodles, then add half the sautéed vegetables and a third of the mozzarella. Repeat: noodles, remaining ricotta, remaining veggies, more sauce as desired. Finish with a final layer of noodles, remaining marinara, the rest of the mozzarella, and the Parmesan sprinkled on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and the top is golden.
- Let the lasagna rest 10–15 minutes before slicing so the layers set and slices hold together.
How to plate and pair
Serve slices with a simple salad to cut the richness — arugula with lemon vinaigrette or a chopped Romaine salad works well. For sides, consider:
- Garlic bread or a crusty baguette to mop up sauce.
- Roasted Brussels sprouts or a simple herb-roasted root vegetable for seasonal variety.
- A light red wine such as Chianti or a crisp white like Pinot Grigio for beverage pairing.
For a prettier plate, spoon a little warmed marinara on the plate first, set a slice on top, and sprinkle extra Parmesan and fresh basil.
Storage and reheating tips
- Refrigeration: Cool the lasagna to room temperature (no more than 2 hours), then cover tightly or transfer to an airtight container. Store up to 3–4 days.
- Reheating: Reheat individual slices in a microwave (1–2 minutes) or in a 350°F oven covered with foil for 15–20 minutes until heated through. If reheating from chilled, let it sit at room temp 15 minutes for even warming. Internal temperature should reach 165°F for safety.
- Freezing: Wrap the cooled lasagna tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge before reheating; add 10–15 minutes to baking time if reheating from partially frozen.
Always refrigerate leftovers promptly and avoid repeated reheating.
Pro chef tips
- Sauté vegetables until most moisture has evaporated. This prevents a watery lasagna.
- Salt the ricotta lightly — it’s easy to under-season the middle layers.
- Use a shallow, 9×13-inch dish (or similar) so layers are even and bake time stays accurate.
- Let it rest before slicing — patience yields clean slices.
- If using no-boil noodles, use a little extra sauce to ensure they hydrate and cook fully.
Creative twists
- Add mushrooms and thinly sliced eggplant for a deeper, umami-packed version.
- Swap ricotta for cottage cheese mixed with an egg for firmer slices (traditional in some households).
- Make it Mediterranean: add roasted red peppers, olives, and feta in place of Parmesan.
- Vegan: blend firm tofu with nutritional yeast, lemon, and garlic for ricotta substitute, and use plant-based mozzarella.
- Add layers of pesto for a fresh herb punch between the ricotta and veggies.
Your questions answered
Q: Can I assemble this lasagna ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered bake time if the dish is chilled straight from the fridge.
Q: Can I use no-boil lasagna noodles instead of cooking noodles first?
A: You can, but reduce the added sauce only slightly and ensure the vegetables aren’t too watery. No-boil noodles need enough moisture to hydrate fully during baking.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze after baking (or freeze assembled before baking). For best texture, thaw overnight in the fridge before reheating. Frozen lasagna keeps well for up to 3 months.
Q: Can I skip sautéing the vegetables to save time?
A: You can, but sautéing concentrates flavor and removes moisture. If you skip it, pat veggies dry and be prepared for a slightly wetter lasagna.
Q: How do I make the lasagna less rich but still tasty?
A: Use part-skim cheeses, increase the ratio of vegetables, and choose a robust, low-sugar marinara to balance flavors without extra fat.
Conclusion
If you want more inspiration or alternate vegetable lasagna techniques, check out Cookie and Kate’s vegetable lasagna guide for flavor-packed ideas and Love and Lemons’ vegetarian lasagna for bright, seasonal spins on this classic dish. These resources complement the tips above and offer helpful variations to try.
Veggie Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a standard oven-safe baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
- Heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped bell peppers and zucchini for about 3 minutes.
- Add the spinach and cook for 1–2 minutes more until wilted and any excess moisture has reduced. Season lightly with salt and pepper and remove from heat.
- In a bowl, stir the ricotta with the Italian seasoning. Taste and adjust salt if needed.
- Spoon a thin layer of marinara sauce across the bottom of the baking dish to prevent sticking.
- Place a layer of noodles, spread half the ricotta mixture over the noodles, then add half the sautéed vegetables and a third of the mozzarella.
- Repeat: noodles, remaining ricotta, remaining veggies, more sauce as desired.
- Finish with a final layer of noodles, remaining marinara, the rest of the mozzarella, and the Parmesan sprinkled on top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and the top is golden.
- Let the lasagna rest for 10–15 minutes before slicing.
