I am excited to share my Best Vegetable Lasagna Recipe, a blend of zucchini, mushrooms, spinach and red bell pepper layered between tender noodles. A medley of ricotta, mozzarella and Parmesan cheeses nestles within marinara enhanced by garlic, onion and Italian seasoning. Savor this unique twist on a classic dish.
I’ve been playing around in the kitchen again and discovered one of the cheesiest veggie lasagna recipes you’ll ever taste. This vegetable lasagna has a cool mix of zucchini, mushrooms and spinach, with a burst of flavor from a red bell pepper and a chopped onion with garlic.
I combined a package of lasagna noodles with marinara sauce, ricotta, mozzarella and Parmesan cheeses to create the perfect hearty dish that still feels fresh. I add olive oil and Italian seasoning along with a pinch of salt and black pepper to make sure each layer packs a flavor punch.
I love how the veggies balance out the rich cheeses and give it a unique textured bite. Whether you’re looking for a great dinner idea or just wanting to experiment with a healthier twist on a classic, this recipe is one of my best kept secrets yet.
Enjoy experimenting as much as I did!
Why I Like this Recipe
1. I love how this recipe mixes lots of different veggies like zucchini, mushrooms, and spinach, it makes me feel like I’m eating something healthy yet super tasty.
2. I really enjoy the creamy texture of the ricotta combined with the melted mozzarella and Parmesan; its cheesy goodness always makes me smile.
3. I like that layering everything creates these different textures and flavors in every bite, and even though it sounds a bit complicated it actually turns out so easy to make.
4. I appreciate the way the fresh veggies get cooked just right without losing their crunch, it gives the dish a nice balance between healthy and comfort food.
Ingredients
- Lasagna Noodles: Carbs and energy that creates a hearty base and structure.
- Zucchini: Fiber, vitamins, a mild taste, low calorie, and aids digestion.
- Button Mushrooms: Rich in protein, vitamins, and minerals; they provide an earthy flavor.
- Fresh Spinach: Packed with iron, vitamins, and fiber; boosts color and nutrition.
- Red Bell Pepper: Sweet, crunchy, and full of vitamin C for an extra zest.
- Onion and Garlic: An aromatic duo that intensify flavor while supporting overall health.
- Marinara Sauce: Tangy, slightly sweet and bursting with tomato goodness and antioxidants.
- Ricotta and Mozzarella: Creamy cheeses that add protein, calcium and a delightful melt.
Ingredient Quantities
- 1 package (12 noodles) lasagna noodles
- 2 medium zucchini, thinly sliced
- 8 oz button mushrooms, sliced
- 5 oz fresh spinach (about 4 cups loosely packed)
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make this
1. Preheat your oven to 375°F and boil a large pot of salted water for the noodles.
2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper and cook until the onion becomes translucent.
4. Toss in the sliced zucchini and mushrooms. Sprinkle in the salt, black pepper, and Italian seasoning. Cook for about 5 minutes until they begin to soften.
5. Stir in the fresh spinach and cook until it wilts, stirring occasionally.
6. In a bowl, mix the ricotta cheese with 1 cup of the marinara sauce for extra flavor.
7. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Lay down a layer of noodles on top.
8. Layer half of the vegetable mixture, then spoon half of the ricotta-sauce mixture over the veggies, and sprinkle some mozzarella and Parmesan cheeses. Repeat layering with the remaining noodles, veggies, ricotta mixture, and cheeses.
9. Top the final noodle layer with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan evenly on top.
10. Bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving and enjoy!
Equipment Needed
1. Oven – for preheating to 375°F
2. Large pot – to boil water for the noodles
3. Colander – for draining the noodles
4. Knife and cutting board – to chop the onion, garlic, red bell pepper and dice other veggies
5. Large skillet – to sauté the veggies including onion, garlic, zucchini, mushrooms and spinach
6. Mixing bowl – to blend the ricotta cheese with some marinara sauce
7. 9×13 baking dish – for layering and baking the lasagna
8. Measuring cups and spoons – to accurately measure ingredients like marinara sauce, olive oil, and seasonings
9. Spatula or wooden spoon – to stir, mix, and spread the sauce and veggies throughout the dish
FAQ
Vegetable Lasagna Recipe Substitutions and Variations
- Lasagna noodles: If you’re short on time or need a healthier option, you can switch out the regular noodles for some whole wheat or gluten-free ones.
- Zucchini: Yellow squash works just as good if you cant find zucchini at your local store.
- Button mushrooms: You can easily use cremini or portobello mushrooms to bring a different flavor without changing the texture too much.
- Ricotta cheese: Cottage cheese is a great substitute if you wanna lighten things up or if you cant get ricotta.
- Marinara sauce: Feel free to mix up your own tomato based sauce with garlic, basil and tomato paste if you dont have ready-made marinara.
Pro Tips
1. When you’re boiling the noodles, keep an eye on them coz if they get too soft they might fall apart when you layer the lasagna later.
2. Try giving the veggies a quick roast in the oven for about 10 minutes before adding them to the dish. It can really boost their flavors and make the lasagna tastier.
3. For extra creamy and flavorful layers, mix a bit more marinara in with the ricotta cheese than what the recipe suggests. It helps the cheese spread easier and gives a nice blend of taste.
4. Don’t be in a rush to dig in once it comes out of the oven. Let the lasagna rest for a few minutes so the layers settle. That way its easier to slice and you don’t lose all your hard work.
Vegetable Lasagna Recipe
My favorite Vegetable Lasagna Recipe
Equipment Needed:
1. Oven – for preheating to 375°F
2. Large pot – to boil water for the noodles
3. Colander – for draining the noodles
4. Knife and cutting board – to chop the onion, garlic, red bell pepper and dice other veggies
5. Large skillet – to sauté the veggies including onion, garlic, zucchini, mushrooms and spinach
6. Mixing bowl – to blend the ricotta cheese with some marinara sauce
7. 9×13 baking dish – for layering and baking the lasagna
8. Measuring cups and spoons – to accurately measure ingredients like marinara sauce, olive oil, and seasonings
9. Spatula or wooden spoon – to stir, mix, and spread the sauce and veggies throughout the dish
Ingredients:
- 1 package (12 noodles) lasagna noodles
- 2 medium zucchini, thinly sliced
- 8 oz button mushrooms, sliced
- 5 oz fresh spinach (about 4 cups loosely packed)
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Preheat your oven to 375°F and boil a large pot of salted water for the noodles.
2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper and cook until the onion becomes translucent.
4. Toss in the sliced zucchini and mushrooms. Sprinkle in the salt, black pepper, and Italian seasoning. Cook for about 5 minutes until they begin to soften.
5. Stir in the fresh spinach and cook until it wilts, stirring occasionally.
6. In a bowl, mix the ricotta cheese with 1 cup of the marinara sauce for extra flavor.
7. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Lay down a layer of noodles on top.
8. Layer half of the vegetable mixture, then spoon half of the ricotta-sauce mixture over the veggies, and sprinkle some mozzarella and Parmesan cheeses. Repeat layering with the remaining noodles, veggies, ricotta mixture, and cheeses.
9. Top the final noodle layer with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan evenly on top.
10. Bake in the preheated oven for about 25-30 minutes until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before serving and enjoy!
