In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it's topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favoriteItalian restaurant!
In a 5-quart saucepan, cook the onion, garlic, and bell pepper over medium-high heat (covered) until the onions are soft (5 minutes).
Add zucchini and yellow squash and cook until soft, 3 minutes.
Stir in marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.
Remove from heat and set aside.
Make the Ricotta Filling
Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.
Assemble
Spread 1 cup of the sauce in the bottom of a 9x13” baking dish.
Top with a layer of lasagna noodles (5 lasagna noodles per layer).
Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
Repeat with remaining ingredients, making 3 layers of cheese/sauce.
Top with the last layer with noodles and the spread the remaining sauce over the noodles.
Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.
Bake, Cool & Serve
Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
Let cool slightly and serve garnished with fresh parsley and basil.
Video
Notes
Ingredient Substitution Notes
Marinara sauce. choose your favorite variety, I suggest tomato basil.
Parmesan cheese. Romano is a good substitute.
Fresh basil& parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.FreezeYou can freeze this vegetable lasagna two ways.
Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.