Vegetable Lasagna
Vegetable lasagna was the first “real” meal I ever made when I was living on my own, and it quickly became my go-to comfort dish. Layered with tender veggies, rich tomato sauce, creamy cheese, and soft noodles, it felt cozy and homemade without being complicated. Over time I’ve tweaked it, adding more flavor and little shortcuts, but it still gives me that same feeling of pride and comfort every time it comes out of the oven — like a hug in pasta form.
What Kinds Of Vegetables Can Be Used?
One of the best things about vegetable lasagna is how flexible it is. You can use whatever veggies you love or already have in the fridge — think zucchini, mushrooms, spinach, bell peppers, onions, carrots, or even roasted eggplant. Fresh or frozen both work fine, and you can mix and match depending on the season. It’s an easy way to pack in lots of flavor (and color!), and every batch can taste a little bit different in the best way. I also like to use Italian Kalamata olives in the filling and as a garnish on top. I also like to saute or roast the veggies first before adding to bring out the best flavor and texture.
What Should I serve With Vegetable Lasagna?
Vegetable lasagna is hearty enough to be the star of the table, but it’s even better with a few simple sides. I love serving it with warm, crusty Italian bread — perfect for soaking up every bit of that saucy, cheesy goodness left on the plate. A fresh green salad with a light vinaigrette keeps things bright and balanced, and if you enjoy wine, a glass of smooth red (like Chianti, Sangiovese, or Pinot Noir) pairs beautifully with the rich tomato and cheese flavors. Comforting, satisfying, and just a little bit elegant — it’s the kind of meal that feels like a hug.
Can I Make Lasagna With Meat?
Yes! Of course! If you’re more of a meat-lover, this lasagna is just as delicious with a hearty protein twist. You can swap some (or all) of the veggies or keep the veggies and add your meat of choice as well. You can use browned ground beef, Italian sausage, turkey, or even a mix of meats for extra flavor. Spicy sausage adds a nice little kick, while classic ground beef keeps things cozy and familiar. The best part about lasagna is that there are no strict rules — layer in whatever you love and make it your own. You can even make a white lasagna using creamy Alfredo sauce! This goes great with chicken, turkey, and broccoli. Anything goes in lasagna, so use your imagination and have fun with it!
How To Make Vegetable Lasagna
Vegetable Lasagna
Ingredients
Equipment
Method
- Place the chopped mushrooms, red pepper, onion and zucchini on a baking sheet or pan and drizzle with olive oil. sprinkle salt and pepper and toss to coat. Roast in a preheated to 425°F oven on middle rack uncovered for 25 minutes or until tender and a bit brown around the edges. Remove from oven and reduce heat to 400°F * If you would rather saute the vegetables in a skillet on the stove, that is fine too. Just add the chopped garlic last and do not overcook.
- Cook the Lasagna noodles in a large pot of salted water according to the package instructions, until al dente. Drain the water and toss the noodles with some extra virgin olive oil to prevent sticking. Set aside.
- Make the Ricotta filling. Combine the Ricotta cheese, egg, minced garlic, some basil flakes and salt and pepper to taste into a bowl and mix with a wood spoon or spatula until smooth and well blended.
- Time to assemble the Lasagna. drizzle a TBS of Olive oil in the bottom of the 9×13" baking dish and spread evenly to cover. Then spread 1/2 cup of the marinara sauce and cover the bottom of the dish. Top with a layer of the noodles covering the dish.
- Spread 1/2 of the Ricotta mixture covering the lasagna noodles evenly.
- Cover the ricotta layer with 1/2 the chopped spinach and 1/2 the vegetable mixture. Spread evenly. Then top evenly with 1 cup of marinara sauce and 1/4 cup of the Mozzarella cheese. Repeat the layer starting with the noodles, then the remaining ricotta mixture, then the spinach, veggies, 1 cup marinara sauce, 1/4 cup shredded mozzarella.
- Top with remaining noodles, add the remaining marinara sauce on top and the remaining shredded Mozzarella and Parmesan cheese.
- Bake in a 400°F oven for 30 minutes or until the cheese is slightly browned and bubbly. Remove from oven and let stand 20 minutes before garnishing with fresh basil and kalamata olives.
- Slice and enjoy!
