Layers of lasagna noodles, herbed ricotta, sauteed mushrooms, peppers, onions, and spinach, covered in melted cheese make this delicious vegetable lasagna a family favorite.
One of my favorite things to eat is lasagna. I love it. And I love that it is easy to prepare and you can make it a million different ways. This veggie lasagna is my new favorite, and I’ve made it many, many times. In fact, I made it for Christmas dinner last year. It is just that good.
Lasagna is traditionally made of 3 components: the noodles, the sauce, and the cheese. In this recipe, I have made the sauce vegetarian, using mushrooms instead of minced meat.
Use whatever vegetables you have in your fridge, but mushrooms, red and yellow peppers, and onions are my favorite combination. If you have a slow cooker at home, be sure to check my slow cooker lasagna recipe.
Vegetable Lasagna Ingredients //
- 2 tbsp olive oil
- 12 oz baby spinach
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 1 white onion, sliced
- 1 lb mushrooms, sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 2 1/2 cups ricotta cheese
- 1 cup parmesan cheese, grated
- 3 cloves garlic, minced
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 egg
- 1 box no boil lasagna noodles
- 2 cups mozzarella cheese (I use a mixture of fresh and shredded)
- 2 jars Rose Romano’s Red Bells (or a jarred marinara with roasted peppers)
- 1/4 cup flat leaf parsley, chopped
How to Make // The Steps
Step 1: In a large sauté pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.
Step 2: Add red and yellow peppers. Cook until soft, about 10 minutes.
Step 3: Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.
Step 4: Set the vegetable mixture aside.
Step 5: In another bowl, mix together ricotta cheese, parmesan cheese, garlic, oregano, basil, egg, and remaining salt, pepper, and red pepper flakes. Set aside.
Step 6: To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.
Step 7: Add a layer of vegetables.
Step 8: Add slices of fresh mozzarella and shredded mozzarella.
Step 9: Repeat until you have used all of the ingredients. Top with chopped parsley.
Step 10: Bake in a preheated 350°F oven for 1 hour, covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.
Tips for Making Delicious Vegetable Lasagna //
- Mushroom is an excellent substitute for meat in lasagna. I like to use button mushrooms.
- This recipe is vegetarian but I love adding a protein to my lasagna, too. My go-to protein is usually ground beef but you can also use ground turkey, shredded chicken, or different types of sausages. You can also mix and match the herbs you use to complement the meat you are using. Remember to cook the meat well and season it to bring out its savory flavors.
- A blend of cheeses is always best for a delicious lasagna. Ricotta, mozzarella, and parmesan are great because they give a blend of stringy, creamy, and rich flavors to your pasta dish. You can also use provolone. They give a balance of bold and mild flavors.
Make Ahead //
This is an easy recipe to make well ahead of time. You can assemble this a day ahead of time, keep it in the fridge, and bake it off before you serve it. If I am only feeding my family, I usually make it in two 8×8 pans, and keep the other one in the freezer as a handy back up meal.
FAQs //
Truly, anything. This makes a great lunch or dinner, and to make it a real feast I’d recommend a side salad or garlic bread. For dessert, keep the Italian flair by making my Italian meringue boiled icing and top a cupcake with it.
Easily. This lasagna can be customized any way you like. Feel free to swap out veggies, spices, or add meat to the sauce before you layer it.
If you’re looking for some crispy edges, cook your lasagna as normal. Then, just before you take it out, turn on the broiler for just a couple of minutes on a low setting. Keep an eye on it though, because it can burn easily if you’re not careful.
How to Store Vegetable Lasagna //
This lasagna will keep well in the fridge with some plastic wrap over it for up to 4 days. Simply reheat it in the oven or in the microwave when you’re ready to dig back in.
If you’re wanting to freeze this lasagna, it will keep for up to 3 months. If you want to avoid freezer burns, you can wrap your lasagna in a layer of plastic wrap. You will need to thaw it in the fridge for a few hours before cooking it in the oven.
Delicious Vegetable Lasagna
Ingredients
- 2 tbsp olive oil
- 12 oz baby spinach
- 2 red peppers sliced
- 2 yellow peppers sliced
- 1 white onion sliced
- 1 lb mushrooms sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 2 1/2 cups ricotta cheese
- 1 cup parmesan cheese grated
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tbsp dried oregano
- 1 egg
- 1 box no boil lasagna noodles
- 2 cups mozzarella cheese I use a mixture of fresh and shredded
- 2 jars Rose Romano’s Red Bells or a jarred marinara with roasted peppers
- 1/4 cup flat leaf parsley chopped
Instructions
- In a large sauté pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.
- Add red and yellow peppers. Cook until soft, about 10 minutes.
- Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.
- Set the vegetable mixture aside.
- In another bowl, mix together ricotta cheese, parmesan cheese, egg, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.
- Add a layer of vegetables.
- Add slices of fresh mozzarella and shredded mozzarella.
- Repeat until you have used all of the ingredients. Top with chopped parsley.
- Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.
