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Vegetable Lasagna

A comforting and colorful veggie lasagna layered with sautéed vegetables, creamy ricotta, tangy goat cheese, and marinara sauce, perfect for feeding a crowd.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna noodles (regular or no-boil) Use regular and pre-boil if that's what you have, or no-boil to skip the boiling step.
  • 4 cups Marinara sauce Jarred or homemade; choose a thicker sauce to avoid excess moisture.
  • 15 oz Ricotta cheese The creamy base. (Optional: mix with a beaten egg for firmer slices.)
  • 4 oz Goat cheese Crumble for tang; chevre or feta works as a substitute.
  • 2 cups Zucchini Sliced or cubed.
  • 2 cups Bell peppers Any color, diced.
  • 4 cups Spinach Fresh is best; you can use frozen but squeeze out excess liquid.
  • 2 cups Mushrooms Sliced; cremini or button are great.
  • 2 tbsp Olive oil For sautéing.
  • to taste Salt and pepper To taste.
  • 2 tbsp Herbs (basil, oregano) Fresh or dried; fresh basil folded in after baking brightens the dish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat a splash of olive oil in a large skillet over medium heat. Add chopped zucchini, bell peppers, mushrooms, and a pinch of salt. Sauté until the vegetables are just tender, about 6–8 minutes.
  3. Add the spinach last and cook until wilted. Season with pepper, dried oregano, and a little dried basil. Taste and adjust seasoning.
  4. If the veggies release a lot of liquid, drain briefly in a colander or return to the pan over medium-high heat and cook off excess moisture.
  5. Spread a thin layer of marinara sauce across the bottom of a baking dish.
  6. Arrange a layer of lasagna noodles over the sauce.
  7. Spoon half of the sautéed vegetables over the noodles. Dollop spoonfuls of ricotta across the vegetables and sprinkle some crumbled goat cheese on top. Spread gently so you get even bites.
  8. Repeat: more marinara, another noodle layer, the remaining vegetables, more ricotta, and more goat cheese.
  9. Finish with a final layer of noodles (optional) and cover with a generous layer of marinara. Sprinkle the top with dried herbs or torn fresh basil.
  10. Cover the dish tightly with foil and bake for 25 minutes.
  11. Remove the foil and bake an additional 15 minutes until the edges are bubbling and the top is slightly golden.
  12. Let the lasagna rest 10–15 minutes before slicing to help it set.
  13. Serve warm.

Notes

If you prefer a cheesier top, add shredded mozzarella or parmesan on the final layer. For gluten-free, use GF lasagna sheets.