Vegetable Lasagna
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Course Dinner
Cuisine Italian
Keyword easy vegetable lasagna, Meat Free Lasagna, Vegetable Lasagna
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings
Adjust recipe servings
large servings
Calories 273kcal
Author Blair
Ingredients
list of 14 items
• 2 teaspoons olive oil
• 8 ounces sliced mushrooms
• 1 zucchini, diced
• 1 sweet bell pepper (any color), seeded and diced
• 1 onion, diced
• 1 tablespoon minced fresh garlic
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
• 2 ¼ cups grated mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
• 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
list end
Instructions
list of 7 items
1. Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies
just until tender (about 3-5 minutes).
3. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
4. When the vegetables are done cooking, stir the marinara sauce into the skillet.
5. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as
many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
6. Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
7. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes
before slicing and serving.
list end
Notes
Make AheadAssemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for
up to 3 months.When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before
baking. If you're baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and
bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).StorageLeftover lasagna will keep in an airtight container
in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months. To ReheatCover the lasagna loosely with
foil. Warm the dish in a 350° F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until
warm, about 1 minute.
Nutrition
Serving: 1/8 of recipe | Calories: 273kcal | Carbohydrates: 12g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 806mg | Potassium:
589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 26mg | Calcium: 438mg | Iron: 2mg
From the seasoned mom
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Course Dinner
Cuisine Italian
Keyword easy vegetable lasagna, Meat Free Lasagna, Vegetable Lasagna
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings
Adjust recipe servings
large servings
Calories 273kcal
Author Blair
Ingredients
list of 14 items
• 2 teaspoons olive oil
• 8 ounces sliced mushrooms
• 1 zucchini, diced
• 1 sweet bell pepper (any color), seeded and diced
• 1 onion, diced
• 1 tablespoon minced fresh garlic
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
• 2 ¼ cups grated mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
• 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
list end
Instructions
list of 7 items
1. Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
2. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies
just until tender (about 3-5 minutes).
3. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
4. When the vegetables are done cooking, stir the marinara sauce into the skillet.
5. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as
many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
6. Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
7. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes
before slicing and serving.
list end
Notes
Make AheadAssemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for
up to 3 months.When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before
baking. If you're baking the casserole frozen (directly from the freezer), bake the dish covered in a 400° F oven for 1 hour. Then remove the cover and
bake for an additional 10 minutes (or until the pasta is tender and the dish is heated through).StorageLeftover lasagna will keep in an airtight container
in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months. To ReheatCover the lasagna loosely with
foil. Warm the dish in a 350° F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until
warm, about 1 minute.
Nutrition
Serving: 1/8 of recipe | Calories: 273kcal | Carbohydrates: 12g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 806mg | Potassium:
589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 26mg | Calcium: 438mg | Iron: 2mg
From the seasoned mom
