Easy Vegetable Lasagna

Why Make This Recipe

Easy Vegetable Lasagna is a delicious and satisfying dish that is perfect for any occasion. It combines layers of pasta, flavorful vegetables, and cheesy goodness, making it a great meal for both families and gatherings. Plus, it’s a wonderful way to sneak more vegetables into your diet!

How to Make Easy Vegetable Lasagna

Ingredients:

• 14 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• 1 (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces
• 1 (28 oz) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• 1 (15 oz) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces grated parmesan cheese
• 8 ounces low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions, adding olive oil to prevent sticking. After cooking, drain them and lay them flat on aluminum foil.
2. Preheat your oven to 400°F (204°C) and lightly oil a baking dish.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until it turns translucent. Then, add minced garlic and crushed red pepper flakes, cooking for about a minute.
4. Add zucchini and yellow squash to the skillet, seasoning with salt. Cook until the vegetables soften, about 5-7 minutes. Stir in the roasted red peppers and crushed tomatoes. Let it simmer until the mixture thickens, then add chopped basil and season it further.
5. In a separate bowl, mix ricotta cheese, large eggs, and a pinch of salt. In another bowl, combine grated parmesan cheese and shredded mozzarella cheese.
6. Now, start layering in the baking dish: spoon a layer of the vegetable mixture, then a layer of lasagna noodles, followed by the ricotta mixture, and then a layer of cheese. Repeat until all ingredients are used.
7. Cover the baking dish with foil and bake for 20 minutes. After that, uncover and bake for another 15 minutes, then broil for 1-2 minutes to get a nice golden top.
8. Let the lasagna rest for a few minutes before serving.

How to Serve Easy Vegetable Lasagna

Serve Easy Vegetable Lasagna hot, straight from the oven. It pairs well with a simple side salad and some crusty bread. You can also sprinkle a little extra basil or parmesan cheese on top for added flavor.

How to Store Easy Vegetable Lasagna

After the lasagna has cooled, cover it tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat in the oven.

Tips to Make Easy Vegetable Lasagna

• To save time, use no-boil lasagna noodles.
• Experiment with your favorite vegetables. Spinach or mushrooms can be great additions.
• Use store-bought marinara sauce instead of crushed tomatoes if you’re short on time.

Variation

For a richer flavor, you can add some cooked ground meat like turkey or beef to the vegetable mixture. You can also try different cheese types like goat cheese or fontina for a unique taste.

FAQs

1. Can I make the lasagna ahead of time?
Yes! You can prepare it a day in advance and refrigerate it. Just bake it when you’re ready to serve.

2. Is this lasagna gluten-free?
You can make it gluten-free by using gluten-free lasagna noodles.

3. Can I use frozen vegetables instead?
Yes! Just make sure to thaw and drain them before using, as excess moisture can affect the final dish.

Ellie

Easy Vegetable Lasagna

A delicious and satisfying dish combining layers of pasta, flavorful vegetables, and cheesy goodness, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

Pasta and Cheese

• 14 noodles lasagna noodles
• 1 cup ricotta cheese or cottage cheese Ricotta cheese is preferred for creaminess.
• 2 large eggs
• 2 ounces grated parmesan cheese
• 8 ounces shredded low-moisture mozzarella cheese

Vegetables

• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• 1 jar (12 oz) roasted red peppers, drained and cut into 1/2-inch pieces
• 1 can (28 oz) crushed tomatoes
• Generous handful fresh basil leaves, chopped

Seasonings and Oil

• 2 tablespoons extra-virgin olive oil Plus more for greasing the baking dish.
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1/8 teaspoon crushed red pepper flakes Adjust to taste.
• Salt to taste
• Fresh ground black pepper to taste

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions, adding olive oil to prevent sticking. After cooking, drain them and lay them flat on aluminum foil.
2. Preheat your oven to 400°F (204°C) and lightly oil a baking dish.

Cooking Vegetables

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until it turns translucent. Then, add minced garlic and crushed red pepper flakes, cooking for about a minute.
2. Add zucchini and yellow squash to the skillet, seasoning with salt. Cook until the vegetables soften, about 5-7 minutes.
3. Stir in the roasted red peppers and crushed tomatoes. Let it simmer until the mixture thickens, then add chopped basil and season it further.

Assembly

1. In a separate bowl, mix ricotta cheese, large eggs, and a pinch of salt.
2. In another bowl, combine grated parmesan cheese and shredded mozzarella cheese.
3. Start layering in the baking dish: spoon a layer of the vegetable mixture, then a layer of lasagna noodles, followed by the ricotta mixture, and then a layer of cheese. Repeat until all ingredients are used.

Baking

1. Cover the baking dish with foil and bake for 20 minutes.
2. After that, uncover and bake for another 15 minutes, then broil for 1-2 minutes to get a nice golden top.
3. Let the lasagna rest for a few minutes before serving.

Notes

To save time, use no-boil lasagna noodles. Experiment with your favorite vegetables; spinach or mushrooms can be great additions. Use store-bought marinara sauce instead of crushed tomatoes if you’re short on time.