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Easy Vegetable Lasagna Recipe

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4.2 from 4 reviews

This easy vegetable lasagna is a delicious and wholesome family favorite, featuring fresh vegetables, a light tomato sauce, and a blend of cheeses layered between tender lasagna noodles. It’s customizable with your favorite veggies and perfect for a comforting vegetarian dinner.

Ingredients

Lasagna Noodles

  • 14 lasagna noodles

Vegetable Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 cup (140g) chopped onion
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • ⅛ teaspoon crushed red pepper flakes, or more to taste
  • 2 medium zucchini, cut into ½-inch pieces
  • 2 medium yellow squash, cut into ½-inch pieces
  • One (12-ounce) jar roasted red peppers, drained and cut into ½-inch pieces (about 1 heaping cup)
  • 1 (28-oz) can crushed tomatoes
  • Generous handful fresh basil leaves, chopped
  • Salt and fresh ground black pepper, to taste

Cheese Mixture

  • One (15-oz) container ricotta cheese or cottage cheese
  • 2 large eggs
  • 2 ounces (60g) parmesan cheese, grated (about ⅔ cup)
  • 8 ounces (230g) low-moisture mozzarella cheese, shredded (about 2 cups)

Instructions

  1. Cook Noodles: Bring a large pot of salted water to a boil. Add two teaspoons of olive oil to the water to prevent the noodles from sticking. Cook the lasagna noodles according to package directions. Drain and lay flat on a sheet of aluminum foil to prevent sticking.
  2. Make Vegetable Sauce: Preheat your oven to 400°F (204°C) and lightly oil a 13×9-inch baking dish or spray it with non-stick spray. Heat olive oil in a wide skillet over medium heat and sauté onion until translucent, about 5 minutes. Add garlic, crushed red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until vegetables soften but retain a slight crunch, about 5 to 8 minutes. Stir in roasted red peppers and crushed tomatoes. Simmer until sauce thickens and reduces by half, about 5 to 8 minutes. Add chopped basil, then season with salt and pepper to taste.
  3. Prepare the Cheeses: In a medium bowl, combine ricotta cheese, eggs, and ½ teaspoon salt. In a separate bowl, toss together the parmesan and mozzarella cheeses. Set both mixtures aside.
  4. Assemble Lasagna: Spoon about 1 cup of vegetable sauce into the bottom of the prepared baking dish. Lay four noodles side-by-side over the sauce, trimming if needed to fit. Spread half the ricotta mixture over the noodles, then sprinkle with one-third of the parmesan and mozzarella. Top with one-third of the remaining vegetable sauce. Add another layer of four noodles, spread the remaining ricotta and half of the remaining parmesan and mozzarella, then top with half of the remaining vegetable sauce. Add a final layer of noodles, the rest of the vegetable sauce, and sprinkle the remaining cheese on top.
  5. Bake Lasagna: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for another 15 minutes until the cheese is bubbly and crusty around the edges.
  6. Finish and Serve: For a golden top, broil the lasagna for 1 to 2 minutes. Let it rest for 10 to 15 minutes before cutting and serving.

Notes

  • Leftovers keep in the refrigerator for up to 3 days or freeze for up to 3 months.
  • For make-ahead, assemble the lasagna and store unbaked in the fridge for up to 2 days; consider placing parchment paper on top before covering with foil.
  • To reheat, bake at 400°F for 30 to 60 minutes until heated through. Thaw frozen lasagna overnight in the fridge before reheating.
  • Cook 12 noodles with 2 extra to fill any gaps as needed.
  • For a vegetarian version, omit parmesan cheese.
  • For gluten-free, use gluten-free noodles or substitute with roasted or grilled eggplant or zucchini slices as noodles.
  • For dairy-free or egg-free options, use almond ricotta and nutritional yeast as a cheese substitute; omit eggs in the cheese mixture.

Find it online: https://cookedbysarah.com/easy-vegetable-lasagna-recipe/