Easy Vegetable Lasagna
Since I was a little kid, one of my favorite dishes to eat has been my mom's vegetarian lasagna. It's a rich and hearty dish, filled with oozing cheese, sweet carrots, and earthy mushrooms. My parents live in Northern California, and my dad is an avid "mushroom hunter," as he calls it. These delectable mushrooms are put to good use in my house — in our Thanksgiving stuffing, on pizzas, and in my favorite lasagna.
For this version (made in my apartment in New York City and far away from the mushroom-filled hills of Marin County), I replaced the pricey chanterelles with easy-to-find cremini mushrooms, but if you are so lucky as to have some of those golden-orange mushrooms around, they add a wonderful flavor to the dish. Without them, though, the lasagna is still delicious — packed so full with creamy cheeses and hearty vegetables that you won't miss meat at all. Serve alongside a simple green salad or a crusty piece of bread for a homey, satisfying meal.
Although the directions look long, this really is a simple dish to make — it just requires a little time in the kitchen.
Click here to see 10 Great Dishes to Make with Frozen Vegetables
For the tomato sauce
- 3 Tablespoons olive oil
- 1 small yellow onion, diced
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- Salt and pepper, to taste
- 1 28-ounce can whole tomatoes
- 1 15-ounce can tomato sauce
For the béchamel sauce
- 1 Cup whole milk
- 3 Tablespoons unsalted butter, at room temperature
- 1/8 all-purpose flour
- Pinch of salt
- 1 Teaspoon freshly ground black pepper
- 1 Teaspoon nutmeg
For the filling
- 1 Tablespoon olive oil
- 4 large carrots, peeled and chopped
- 1 small yellow onion, chopped
- 10 cremini mushrooms, cleaned and chopped
- 1 1/2 Cup frozen chopped spinach, defrosted and drained of excess water
- 1 pint part-skim ricotta cheese
For the lasagna
- 1 package no-boil lasagna noodles
- 10 slices fresh mozzarella, thinly sliced
Calories Per Serving525
Folate equivalent (total)68µg17%
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How To Make Easy Vegan Vegetable Lasagna
- Cover the bottom of the baking dish with sauce. Layer on raw noodles and top with a filling mixture.
- Add more raw noodles, top with sauce and add on another filling mixture. Continue until you are done with filling and finish with noodles, sauce and cheese.
How to Make Easy Vegetable Lasagna
This Vegetable Lasagna is made with vegetables, cheese, and no-boil noodles to make it an easy family dinner! It’s easy to use whatever vegetables you have on hand for this vegetarian lasagna.
- Author:Maryea Flaherty | Happy Healthy Mama
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1 x
- Category: recipes
- Method: oven roasting
- Cuisine: Italian
- 1 teaspoon avocado oil or oil of choice
- 1/2 onion, small diced
- 1 red bell pepper, diced
- 2 zucchini, cut in quarters lengthwise and then sliced
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning blend
- 1/2 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 1 (15 ounce) container ricotta cheese
- 1 (25 ounce) jar marinara sauce
- 2 eggs
- 8 ounces mozzarella cheese, shredded (
- Preheat the oven to 400 degrees.
- In a large skillet, heat the oil over medium heat.
- Add the onion and red pepper and sauté until softened, about 3 minutes.
- Add the zucchini, garlic cloves, Italian seasoning, 1/4 teaspoon salt, and pepper and sauté another 3 minutes. Remove from heat.
- In a medium bowl, add the 2 eggs and 1/4 teaspoon salt to the ricotta cheese and stir to combine. Set aside.
- In a 9 X 13 inch casserole dish, add enough of the marinara sauce to cover the bottom of the dish.
- Add the rest of the marinara sauce to the vegetable mixture.
- Layer 4 lasagna noodles on top of the sauce in the pan.
- Add 1/3 of the ricotta mixture on top of the first layer of noodles.
- Add 1/3 of the vegetable mixture on top of the ricotta cheese.
- Add 1/3 of the mozzarella and parmesan cheese on top of the vegetable mixture.
- Add another layer of 4 noodles and repeat this process until you have 3 layers, with the top layer being the vegetables and cheese.
- Cook, pan covered with foil, in the preheated oven for 20 minutes. Remove the foil and continue cooking until the cheese is browned and bubbly, about 20 more minutes.
- Allow to rest for 10 minutes for the lasagna to set. Enjoy!
- Calories: 408
- Sugar: 6.8 grams
- Fat: 12.2 grams
- Carbohydrates: 44.2 grams
- Protein: 27.7 grams
Keywords: vegetable lasagna
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- Preheat oven to 400 degrees F.
- Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
- Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds. Season with salt and pepper.
- Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
- While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
- Spoon about 1 cup of the vegetable mixture onto the bottom of a 9吉 baking dish.
- Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
- Cover with aluminum foil and bake for 40 minutes.
- Let the lasagna cool for a minimum of 20 minutes.
Easy Vegetable Lasagna with Alfredo Sauce
This vegetable lasagna with white alfredo sauce is easy yet so good! With layers of vegetables, cheese and noodles, there&rsquos a lot to love.
What makes this easy vegetable lasagna?
This vegetable lasagna gets rave reviews every time yet it&rsquos so easy to make. The trick is using jarred alfredo sauce with added flavors like garlic and a yummy blend of veggies.
So, then. What vegetables go in vegetable lasagna?
You can truly use any vegetables in this veggie lasagna but my favorite blend is layers of:
Thinly sliced yellow squash,
and thinly sliced zucchini.
I really enjoy Stouffer&rsquos vegetable lasagna and this is the combination of vegetables that is in their recipe, so that&rsquos what I like to use. You can experiment though and see what tastes best to you!
What kind of alfredo sauce is best with this veggie lasagna?
I am always amazed at how blending vegetables with cheese can transform into something so delicious! This white-sauce lasagna incorporates jarred alfredo sauce with extra flavoring, traditional ricotta cheese, a layer of mozzarella and a sprinkle of cheddar cheese.
I like to use Ragu Roasted Garlic Parmesan alfredo sauce because the added garlic and Parmesan really enhance and add to the overall flavor of this dish. However, you can choose your favorite alfredo sauce, just keep in mind, the sauce is key to how this dish will ultimately taste since the veggies themselves are mild in flavor.
White or black pepper &mdash which one is best?
Both work in my opinion. I like the idea of white pepper when I make white sauces because it looks cleaner. But then sometimes I like the look that pepper ads. There&rsquos a flavor difference too though.
The difference between the white and black pepper is that black pepper has its outer shell. Whereas, white pepper is just the inside seed of a peppercorn. Since black pepper contains for the seed and shell, it can add a slightly more complex flavor.
My advice is to go light if you&rsquore using white pepper. Because it doesn&rsquot have the the shell like black pepper does, you are working with just the powerful, peppery inside. So you actually need less of it.
Make two because yes, you can freeze this vegetable lasagna.
This recipe makes two 8&Prime x 8&Prime pans, so it&rsquos great if you plan to share with friends and family. Think freezer meals for new moms or new neighbors. Yes, people still do this and certainly appreciate it. Be that person!
Or if you&rsquore in a stage of life where you&rsquore just struggling to get dinner on your own table, I get you! You could serve one lasagna for dinner that night and freeze the other one for a quick and easy weeknight meal another day.
My sister-in-law and I made this alfredo lasagna together and it was so easy that we actually made three others at the same time. We ate two (there was a lot of us!) and then I took two home and froze them, uncooked.
If you freeze yours, then when you&rsquore ready to eat it, just put the lasagna dish into a cold oven to let it warm up as the oven warms. This will prevent the casserole dish from cracking. Still use caution, especially if using glass because glass can shatter if it changes temperature too quickly. It will need to cook for about an hour or until the center is nice and hot if you&rsquore starting with it frozen.
Believe it or not, easy enough for a weeknight dinner!
Reviewers have been surprised exactly how easy this recipe is to make. See for yourself!
Watch the how-to video to see, step by step, how to make this vegetable lasagna:
Looks and sounds easy. But could it be even easier?
Why yes. It could. This lasagna can also be made as a casserole. So if you don&rsquot have lasagna noodles or don&rsquot feel like dealing with the layering, then you can use pretty much any shape pasta you have on hand and just stir the vegetables and alfredo sauce together with the cooked pasta, top with shredded cheese and bake. Easy peasy.
You can also use oven-ready lasagna noodles instead of cooking the noodles separately first. I&rsquove tried both and it&rsquos hard to tell the difference. The oven-ready noodles might be a little thinner, but that doesn&rsquot bother me!
Need a casserole dish?
For this recipe, you will need a baking dish that is oven safe. I love the colorful Le Creuset baking pans. They are pricey but they are sturdy. They&rsquore both oven and freezer safe. Pyrex is another good choice. Or use foil baking pans if you plan to give one (or more) away so the recipient doesn&rsquot have to worry about returning your dish.
Want more easy dinner ideas?
If you love the flavor of alfredo sauce, the you might also like my alfredo zucchini pie recipe.
Before you go, check out my most popular recipes and pin them for later!
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Skinny Veggie Lasagna
This was SO yummy. Made it over the weekend. The whole family, including a picky kindergartener and picky toddler, DEVOURED it. Will be making this regularly – thanks!
Alright, so maybe that melted cheese bomb on top doesn’t look so skinny.
I seem to have a certain skill for presenting you with food that is healthy….
Here’s the thing, though: this veggie lasagna actually is healthy. Skinny, even.
Three cups of chopped vegetables and one cup of fresh spinach have sneaked – snuck? – their way into this pan of cheesy goodness. And I say cheesy because I like to give the illusion that it’s super cheesy, but here’s the other thing – for better or worse, it’s not excessively cheesy. One cup of cheese? Puhlease. I could top my own individual bowl of pasta with one cup of cheese.
There are a few reasons why I need this lasagna to be skinny.
- This dessert. It’s really good for breakfast sometimes. And by sometimes, I mean all the time.
- Mexican restaurants with unlimited chips and salsa. My weakness.
- A tiny habit of playing hooky from the gym.
- A reappearance of #2. There are lots of friends in town, ok?
- Handfuls of Starburst mysteriously disappearing from my classroom prize box. And I don’t even like Starburst.
- My desired lasagna portion size: 3 pieces.
Make this lasagna for at least one, if not all six, of those reasons. It gets bonus points for being loaded with yummy sauteed veggies and creamy ricotta cheese and baked under a blanket of melted mozzarella. Plus, the servings are as big as my hand. And my hands are apparently huge. Repeat: the servings are huge.
Easy Vegetable Lasagna Recipe
Easy vegetable lasagna recipe, it's a simple zucchini and eggplant lasagna recipe, incorporated into a nice tomato sauce. The vegetables are roasted in this version, and yes it's a quick and easy recipe.
Ingredients: serves 6 to 8
- 15 dried eggless (or no-boil) lasagna noodles
- 1 pound (gr.454) zucchini (about 3 medium), sliced
- 1 pound (gr.454) eggplant (about 3 medium), sliced
- 5 tablespoons (ml.75) extra-virgin olive oil
- 6 medium garlic cloves, minced
- 28 oz. (gr.790) can crushed tomatoes
- 2 tablespoons (gr.28) chopped fresh basil
- salt and ground black pepper
Preparation: easy 45 minutes
- Adjust oven racks to middle position and heat your oven to 400°F (200°C). Start tossing the zucchini and eggplant with 3 tablespoons (ml.45) extra-virgin olive oil, 4 minced garlic cloves, and salt and pepper to taste into a dish. Spread out the vegetables in a greased casserole, grill turning occasionally until golden brown. Set all the vegetables aside.
- Separately heat the remaining 2 tablespoons (ml.30) olive oil and 2 minced garlic cloves in a skillet over medium heat until fragrant but not brown. Stir in the tomatoes, simmer until thickened slightly (about 10 minutes). Add basil, salt and pepper to taste.
- Spread ½ cup (ml.118) of sauce that you have prepared over the bottom of a greased lasagna pan. Lay 3 noodles crosswise over the sauce. Then lay about 6 oz. (gr.170) of eggplant over the noodles, and ½ cup (ml.118) of tomato sauce over the eggplant. Then start the second layer, but this time instead of eggplant use the zucchini.
- Repeat the layering of the lasagna noodles, vegetables and sauce 2 more times. For the fifth and final layer, lay 3 noodles crosswise over the previous layer of zucchini.
- Top the final layer of lasagna noodles with the remaining eggplant and 1 cup (ml.237) of tomato sauce.
- Cover the pan with a sheet of aluminum foil and bake for about 25 minutes. Then remove the foil and continue baking another 15 minutes. Remove the pan from the oven and let your vegetable lasagna recipe rest 5 minutes.
The lasagna can be wrapped with plastic and refrigerated overnight, or wrapped with aluminum foil and frozen for up to 1 month.
Easy Vegetable Lasagna Recipe
You won't believe how quickly this Eαsy Vegetαble Lαsαgnα Recipe comes together! Pαcked with veggies, this eαsy vegetαriαn lαsαgnα recipe is α stαple recipe your fαmily will beg you to mαke time αnd αgαin! Gluten Free.
- Course : Mαin Course
- Cuisine : Itαliαn
- Servings : 12
- Cαlories : 317 kcαl
- Αuthor : Wendy Polisi
- 1 pound zucchini trimmed αnd sliced thin lengthwise
- 9 ounces fresh spinαch chopped
- 24 ounces ricottα cheese
- 3 ounces pαrmesαn
- 1 egg beαten
- 2 teαspoons minced gαrlic
- 1/4 cup fresh bαsil
- 1/4 cup fresh pαrsley
- 1/2 teαspoon crushed red pepper
- 24 ounces mαrinαrα
- 12 ounces pαrt-skim mozzαrellα
- 12 ounces gluten free lαsαgnα noodles cooked αccording to pαckαge directions
- Heαt α skillet to medium heαt αnd sprαy with oil. Seαson zucchini strips with sαlt αnd pepper. Cook for 8 to 10 minutes. (The cooking time will vαry αccording to how thinly you slice your zucchini.) Remove from heαt αnd set αside.
- Sprαy the pαn αgαin αnd αdd the spinαch. Cook until the spinαch wilts. Trαnsfer to α plαte lined with α cleαn towel αnd squeeze out excess moisture.
- Preheαt αn oven to 350 degrees.
- In α medium bowl, combine ricottα cheese, Pαrmesαn, egg, gαrlic, bαsil, pαrsley αnd crushed red pepper. Stir in spinαch αnd seαson with sαlt αnd pepper.
- Coαt α 13 x 9 cαsserole dish with cooking sprαy αnd spreαd 1/2 cup of the Mαrinαrα on the bottom. Top with α lαyer of noodles, α lαyer of zucchini, 1/2 of the ricottα mixture αnd mozzαrellα. Spreαd 1/3 of the remαining mαrinαrα αnd repeαt the lαyers. End with α lαyer of noodles, mαrinαrα αnd remαining mozzαrellα cheese. Bαke for 30 minutes. Αllow to cool for 15 minutes prior to serving.
- Vαriαtions for Gluten Free Vegetαriαn Lαsαgnα:
- Use Eggplαnt or Summer Squαsh in plαce of the zucchini.
- Use α Creαmy Tomαto Sαuce in plαce of trαditionαl pαstα sαuce.
- Omit the noodles αll together αnd mαke Zucchini Lαsαgnα.
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Mushroom Sαuce From steαks to chicken, chops to pαstα, this creαmy Mushroom Sαuce is one&hellip
Tirαmisu Recipe Α super-eαsy αnd quite delicious tirαmisu recipe in sheet cαke form! Fluffy, moist&hellip