Name: Vegetable Lasagna
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 12 oz Lasagna noodles (Regular or no-boil.); 2 tbsp Olive oil; 3-4 cloves Garlic, minced; 1 small Onion, chopped; 1-2 Zucchini, chopped; 2 Bell peppers, chopped; 8 oz Mushrooms, sliced; 4 cups Spinach, packed; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Dried basil; 1 tsp Dried oregano; 3-4 cups Marinara sauce (About 1 cup for the bottom layer.); 2 cups Mozzarella cheese, shredded (Shred from a block for better melting.); 1/2 cup Parmesan cheese, grated

I first made this vegetable lasagna on a rainy Sunday when I wanted something comforting but not heavy. Layers of tender zucchini, peppers, mushrooms, and spinach baked between sheets of pasta and tomato sauce make it a weeknight winner and a crowd-pleaser for potlucks. It’s flexible, forgiving, and easy to scale up for family dinners or a make-ahead meal. If you enjoy roasted-vegetable spins on lasagna, you might also like this Ina Garten–style version I referenced for inspiration: Ina Garten’s roasted vegetable lasagna.

Why you’ll love this dish

This lasagna balances comfort and vegetables without fuss. It’s a great way to use summer produce or fridge odds and ends. The quick sauté concentrates flavor, and finishing under the broiler gives the cheese a golden, slightly crisp top. It’s also:

Kid-friendly yet satisfying for grown-ups.
Budget-friendly when you use seasonal vegetables.
Make-ahead friendly — assemble in advance and bake later.
Easily customizable to be gluten-free or vegan with simple swaps.

“A perfect, cozy lasagna that sneaks in a rainbow of vegetables — the whole family asked for seconds.” — home cook review

The cooking process explained

Before you start, here’s the simple flow so you know what to expect: boil the noodles, sauté the aromatics and vegetables until tender and well-seasoned, layer noodles with marinara and cheese, cover and bake until bubbly, then finish uncovered so the top browns. Total active prep is about 30–40 minutes; baking takes 40 minutes.

Gather these items

Lasagna noodles (regular or no-boil)
Olive oil
Zucchini
Bell peppers
Spinach
Mushrooms
Marinara sauce
Mozzarella cheese
Parmesan cheese
Garlic
Onion
Salt
Pepper
Basil
Oregano

Notes: If you prefer a creamier texture, stir in ricotta or béchamel between layers. For a lighter option, use part-skim mozzarella. Gluten-free lasagna noodles work well if prepared according to package directions.

Directions to follow

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain them and lay flat on a tray to keep from sticking. If using no-boil noodles, skip this step and make sure your sauce is slightly looser to hydrate them.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3–4 cloves minced garlic and 1 small chopped onion. Sauté until translucent, about 3–4 minutes.
Add 1–2 chopped zucchinis, 2 chopped bell peppers, and 8 ounces sliced mushrooms. Cook, stirring occasionally, until vegetables begin to soften, about 6–8 minutes. Stir in 4 cups packed spinach and cook until wilted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Taste and adjust seasoning.
Pour a thin layer of marinara sauce (about 1 cup) on the bottom of a 9×13-inch baking dish to prevent sticking. Layer noodles, a third of the vegetable mixture, a layer of sauce, and a generous handful of shredded mozzarella. Repeat two more times, finishing with a final layer of noodles and sauce on top. Sprinkle grated Parmesan over the top.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and golden. If you want an extra-browned top, broil for 1–2 minutes while watching carefully.
Let the lasagna rest for 10–15 minutes before slicing. This resting time helps the layers set and makes serving neater.

Best ways to enjoy it

Serve slices straight from the pan with a crisp salad to cut the richness — a lemony arugula salad or a simple mixed-green vinaigrette pairs beautifully. Garlic bread or roasted asparagus are classic partners. For entertaining, plate individual squares and garnish with fresh basil and a sprinkle of Parmesan. If you prefer a roasted-vegetable accent, try the approach Jamie Oliver uses for a deeper caramelized flavor: Jamie Oliver’s roasted vegetable lasagna recipe.

Storage and reheating tips

Refrigerator: Cool lasagna to room temperature, cover tightly with foil or plastic wrap, and store up to 4 days.
Reheat: Reheat individual portions in the oven at 350°F (175°C) for 15–20 minutes, covered until warmed through. For microwave reheating, cover and heat on medium power to avoid drying out. Reheated food should reach 165°F (74°C) for safety.
Freezer: Freeze baked lasagna for up to 3 months. Wrap the cooled dish tightly with plastic wrap and foil, or freeze individual portions in airtight containers. Thaw overnight in the refrigerator before reheating. For best texture, you can also assemble unbaked lasagna, wrap it, and freeze; bake from frozen adding an extra 20–30 minutes and keeping it covered until heated through.

Pro chef tips

Avoid soggy lasagna: Don’t over-sauce. Use a slightly thicker marinara, or cook down extra sauce for 5–10 minutes.
Drain excess moisture: For watery veggies like zucchini or mushrooms, salt them lightly after chopping, let sit 10 minutes, then pat dry to remove excess liquid.
Even layers: Trim noodles slightly if needed so they sit flat and layers are uniform. This helps even baking.
Cheese melt tips: Shred mozzarella from a block for better melting than pre-shredded varieties that contain anti-caking agents.
Make-ahead: Assemble the lasagna a day ahead and refrigerate. Bring to room temperature for 20–30 minutes before baking to ensure even heating.

Creative twists

Add ricotta: Stir 15–16 ounces of ricotta with an egg and some chopped basil into layers for a creamier texture.
Vegan version: Use a dairy-free cheese or a cashew “ricotta” and omit Parmesan. Check that your noodles are egg-free.
Swap in roasted vegetables: Roast zucchini, peppers, and mushrooms at 425°F (220°C) for deeper flavor before layering.
Herb-forward: Fold fresh chopped basil and parsley into the vegetables for a brighter finish.
Spice it up: Add red pepper flakes to the sauce or a layer of caramelized onions for sweetness contrast.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, skip the boiling step and ensure your sauce is a little looser so the noodles can hydrate while baking. You may need to add 5–10 extra minutes to baking time covered.

Q: How long does it take to assemble this lasagna?
A: Active assembly is about 20–30 minutes if your vegetables are prepped. Boiling noodles adds another 10–12 minutes unless you use no-boil noodles.

Q: Can I prepare this ahead and freeze before baking?
A: Absolutely. Assemble the lasagna in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Bake from frozen, covered, adding roughly 20–30 minutes to the covered baking time and check internal temperature.

Q: Is this recipe suitable for picky eaters?
A: Yes — you can finely chop vegetables or use milder veggies like zucchini and spinach. Keep the cheese layer generous; it helps bridge textures and flavors for picky eaters.

Conclusion

If you want to compare textures and techniques, the Best Vegetable Lasagna Recipe – Cookie and Kate is a great resource for a herby, vegetable-forward version. For a fresh, seasonal approach with lots of bright flavors, see this Vegetarian Lasagna Recipe – Love and Lemons.