why make this recipe

Vegetable lasagna is a delicious and healthy alternative to traditional meat lasagna. Packed with colorful vegetables and creamy cheeses, it’s a comforting dish that everyone in the family will enjoy. It’s great for meals during the week and makes for fantastic leftovers. Plus, it’s an easy way to sneak in some extra veggies.

how to make Vegetable Lasagna

Ingredients:

9 lasagna noodles
2 cups marinara sauce
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 zucchini, sliced
1 bell pepper, diced
1 cup spinach
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Directions:

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain them when done.
In a skillet, sauté the onion and garlic until fragrant. Then add the zucchini and bell pepper, cooking until soft.
Stir in the spinach and cook until it wilts.
In a baking dish, spread some marinara sauce, then layer 3 noodles over it. Next, add half the ricotta cheese, half the sautéed vegetables, a third of the mozzarella, and some parmesan cheese.
Repeat the layers, finishing with noodles and sauce on the top.
Sprinkle the remaining mozzarella and parmesan cheese over the top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.
Let it cool for a few minutes before serving.

how to serve Vegetable Lasagna

Vegetable lasagna is best served warm. You can cut it into squares and serve it on individual plates. It pairs well with a simple green salad or garlic bread. Adding fresh herbs on top can also enhance its flavor.

how to store Vegetable Lasagna

You can store leftover vegetable lasagna in an airtight container in the fridge for up to 4 days. To reheat, just microwave it or place it in the oven until heated through. You can also freeze it for longer storage. Make sure to wrap it tightly in plastic wrap or aluminum foil.

tips to make Vegetable Lasagna

Feel free to use any vegetables you prefer or have on hand, like mushrooms or eggplant.
For extra flavor, add some red pepper flakes to the vegetables.
Let the lasagna sit for about 10 minutes before cutting to help it hold its shape.

variation

You can make a gluten-free version by using gluten-free lasagna noodles. For a lower-carb option, try using thinly sliced zucchini instead of noodles.

FAQs

1. Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance and store it in the fridge. Just bake it when you’re ready to serve.

2. Can I use store-bought marinara sauce?
Absolutely! Store-bought marinara is a quick and easy option that flavors the dish perfectly.

3. How can I make this dish vegan?
You can replace the ricotta with a vegan cheese or blend tofu with nutritional yeast for a creamy texture. Use vegan mozzarella as well.