I adore this Easy Vegetable Lasagna recipe. I combine crisp zucchini, fresh spinach, and garlic sautéed with onions, along with rich tomatoes and a blend of ricotta, mozzarella and Parmesan cheeses. Prepared with basil, oregano and a kick from red pepper flakes, it is a take on vegetarian casseroles indeed.

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I’ve always been amazed at how a simple mix of fresh vegetables and classic cheeses can transform any meal into something really special. This Vegetable Lasagna – Easy & BEST Ever!

is one of my top picks for a hearty vegetarian dinner that still packs a ton of flavor. I start by sautéing a chopped onion with minced garlic in olive oil until it’s just softened, then toss in thin slices of zucchini and a generous amount of fresh spinach.

The crushed tomatoes, along with a pinch of dried basil, oregano, salt, pepper, and even a smidge of red pepper flakes if you’re into that heat, create a robust sauce that really ties everything together. Layering pre-cooked lasagna noodles with ricotta, shredded mozzarella, and grated Parmesan makes it super satisfying.

Trust me, this isn’t your average casserole; it’s a healthy dinner recipe that’ll have even meat eaters asking for seconds while making meal prep a breeze. Enjoy every bite!

Why I Like this Recipe

I like this recipe because it’s super healthy and bursting with flavor. I love how the spinach and zucchini give it a fresh taste and make it feel like I’m eating something good for me without sacrificing any of that comforting lasagna feel.

I also like how simple it is to put together. The instructions aren’t too hard to follow, which means I can make it even on those busy nights when I don’t feel like spending hours in the kitchen.

Another reason I dig this recipe is that the mix of cheeses really brings everything together. The ricotta, mozzarella, and Parmesan work together with the tomato sauce in a way that makes every bite extra cozy and satisfying.

Lastly, I gotta say that I appreciate how adaptable this dish is. If I want to spice it up a little bit with some red pepper flakes or switch up the veggies, it still turns out awesome.

Ingredients

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Lasagna noodles provide energy with simple carbs to fuel your day.
Olive oil offers healthy fats while adding a smooth, rich flavor.
Fresh spinach is loaded with vitamins, fiber, and antioxidants for health.
Crushed tomatoes contribute a tangy, sweet base with a hint of acidity.
Ricotta cheese brings creaminess and a protein boost to the dish.
Shredded mozzarella melts nicely, creating a satisfyingly gooey top layer.

Ingredient Quantities

9-12 lasagna noodles (pre-cooked or no boil, whichever you prefer)

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 large zucchini, sliced thinly

10 oz fresh spinach (about 4 cups loosely packed)

1 28oz can crushed tomatoes

1/2 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Optional pinch of red pepper flakes if you like a little heat

How to Make this

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1. Preheat your oven to 375°F; if you’re using pre-cooked noodles, make sure they’re ready per package instructions before you start.

2. In a large pan, heat 2 tbsp of olive oil over medium heat, then add a chopped medium onion and sauté until it gets soft and kinda golden.

3. Add 3 minced garlic cloves to the onions and stir ’em in until you really can smell the garlic, about a minute.

4. Put in your thinly sliced zucchini and cook just until it’s a bit softened, then toss in the 10 oz of fresh spinach and let it wilt down.

5. Pour in the 28oz can of crushed tomatoes, sprinkle 1/2 tsp each of dried basil and oregano, and season with salt and pepper (and an optional pinch of red pepper flakes if you like a little kick); let it simmer for about 5 minutes.

6. While your sauce is simmering, mix the 15 oz of ricotta cheese in a bowl with a little salt and pepper to taste.

7. Lightly grease a 9×13 inch baking dish and spread a thin layer of the tomato sauce on the bottom.

8. Lay down a layer of lasagna noodles (about 3-4 noodles, depending on your dish size), then dollop some of the ricotta cheese mix over it, spoon on some of the veggie sauce, and sprinkle a little mozzarella.

9. Repeat layering by adding noodles, then ricotta, then more sauce, and topping with mozzarella and a little Parmesan until you’ve used up all your ingredients, finishing with a generous layer of sauce and the cheeses on top.

10. Cover the dish with foil and bake for 25 minutes; then take off the foil and bake another 10 minutes or so until the cheese is bubbly and starting to brown. Let it rest for about 10 minutes before serving.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large pan for sautéing the veggies
3. Knife for chopping the onion, garlic, and slicing the zucchini
4. Cutting board for prepping the ingredients
5. Measuring spoons to get the right amount of olive oil and spices
6. Stirring spoon or spatula to mix and stir the sauce
7. Mixing bowl for the ricotta cheese with herbs
8. A 9×13 inch baking dish (lightly greased)
9. Aluminum foil to cover the dish during part of the baking process

FAQ

Q: Can I use regular lasagna noodles if I dont have the no boil ones?

A: Yep you can use precooked noodles as an alternative its all about what works best for you.

Q: Do I need to cook the vegetables before layering the lasagna?

A: You should sauté the onions, garlic and zucchini in olive oil, this helps bring out their flavors before you mix them with the tomatoes.

Q: Can I swap the spinach for another green?

A: Sure thing, you can use kale or even arugula but spinach gives a nice mild taste that works perfectly.

Q: Is it important to use all three cheeses?

A: Not absolutely, but the combination of ricotta, mozzarella and Parmesan adds a creamy texture and a rich flavor that makes this recipe really pop.

Q: Can I make this lasagna ahead of time?

A: Yes you can totally prep it the day before and stick it in the fridge. Just let it warm up in the oven when youre ready to serve.

Vegetable Lasagna – Easy & BEST Ever! Recipe Substitutions and Variations

If you don’t have traditional lasagna noodles you can try using thinly sliced zucchini or eggplant slices as a low-carb alternative.
Not a fan of olive oil? Avocado oil or even a bit of melted butter can work just fine in this recipe.
If ricotta cheese isn’t available, cottage cheese is a great substitute that gives a similar creamy texture.
Don’t have fresh spinach on hand? Kale or Swiss chard will add a similar nutritious green twist.
If you run out of crushed tomatoes, a mix of tomato puree and diced tomatoes can be used instead.

Pro Tips

1. When you’re cooking the veggies, don’t overdo it. Let the zucchini and spinach just soften a bit so they keep some bite instead of turning into mushy, overcooked bits. It makes for a much better texture in every bite.

2. Taste your sauce as you go along. A little extra salt or pepper can really boost the flavor, so don’t be shy to adjust the seasoning, especially since every brand of crushed tomatoes can taste a little different.

3. Spread the cheese layers evenly and don’t skimp! It helps to mix in a bit of salt and pepper with the ricotta before layering so that every bite has that extra burst of flavor and creaminess.

4. After baking, let the lasagna rest for a few minutes before slicing. It might seem like a waiting game, but letting it sit allows the layers to settle which makes it easier to cut and helps all the flavors blend together even more.

Vegetable Lasagna – Easy & BEST Ever! Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Oven (preheat to 375°F)
2. Large pan for sautéing the veggies
3. Knife for chopping the onion, garlic, and slicing the zucchini
4. Cutting board for prepping the ingredients
5. Measuring spoons to get the right amount of olive oil and spices
6. Stirring spoon or spatula to mix and stir the sauce
7. Mixing bowl for the ricotta cheese with herbs
8. A 9×13 inch baking dish (lightly greased)
9. Aluminum foil to cover the dish during part of the baking process

Ingredients

9-12 lasagna noodles (pre-cooked or no boil, whichever you prefer)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 large zucchini, sliced thinly
10 oz fresh spinach (about 4 cups loosely packed)
1 28oz can crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional pinch of red pepper flakes if you like a little heat

Directions

Preheat your oven to 375°F; if you're using pre-cooked noodles, make sure they're ready per package instructions before you start.
In a large pan, heat 2 tbsp of olive oil over medium heat, then add a chopped medium onion and sauté until it gets soft and kinda golden.
Add 3 minced garlic cloves to the onions and stir 'em in until you really can smell the garlic, about a minute.
Put in your thinly sliced zucchini and cook just until it's a bit softened, then toss in the 10 oz of fresh spinach and let it wilt down.
Pour in the 28oz can of crushed tomatoes, sprinkle 1/2 tsp each of dried basil and oregano, and season with salt and pepper (and an optional pinch of red pepper flakes if you like a little kick); let it simmer for about 5 minutes.
While your sauce is simmering, mix the 15 oz of ricotta cheese in a bowl with a little salt and pepper to taste.
Lightly grease a 9×13 inch baking dish and spread a thin layer of the tomato sauce on the bottom.
Lay down a layer of lasagna noodles (about 3-4 noodles, depending on your dish size), then dollop some of the ricotta cheese mix over it, spoon on some of the veggie sauce, and sprinkle a little mozzarella.
Repeat layering by adding noodles, then ricotta, then more sauce, and topping with mozzarella and a little Parmesan until you’ve used up all your ingredients, finishing with a generous layer of sauce and the cheeses on top.
Cover the dish with foil and bake for 25 minutes; then take off the foil and bake another 10 minutes or so until the cheese is bubbly and starting to brown. Let it rest for about 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.