Perfect Vegetable Lasagna Recipe

Introduction

This perfect vegetable lasagna is a comforting, layered dish full of tender vegetables, rich tomato sauce, and creamy cheeses. It’s a great way to enjoy a hearty meal packed with flavor that’s satisfying for both vegetarians and meat-eaters alike.

Ingredients

• 4 tablespoons olive oil, divided
• 1 large yellow onion, diced small
• 4 cups small-diced vegetables (about 1/2-inch pieces; see Note)
• 5 ounces baby spinach or another green, roughly chopped
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• Red pepper flakes, to taste
• 1 teaspoon dried oregano
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• Handful chopped fresh basil (optional)
• 1 pound dried lasagna noodles (not no-boil type)
• 1 pound (2 cups) whole milk ricotta
• 1/4 cup heavy cream (optional)
• 1 pound coarsely shredded low-moisture mozzarella
• 1 cup (4 ounces) finely grated parmesan

Instructions

1. Step 1: Make your vegetable mixture. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add vegetables that take longest to soften first—start with the onion and any firm vegetables like fennel if using—and cook for 8–10 minutes until lightly browned at the edges. Add mushrooms and cook 5 minutes until softened and any liquid has mostly evaporated. Finally, add spinach and stir for the last minute just to soften. Season each addition with salt and pepper. Transfer cooked vegetables to a bowl.
2. Step 2: Prepare the tomato sauce in the same pan. Heat the remaining 2 tablespoons olive oil, then add garlic, red pepper flakes, and oregano. Cook for 30 seconds to 1 minute until garlic is just golden. Stir in tomato paste and cook for 3–4 minutes, letting it dry slightly. Add two tomato paste cans of water (about 1 1/4 cups), scraping any stuck bits. Stir in crushed tomatoes, 1 teaspoon salt, and basil if using. Simmer 4–5 minutes, then adjust seasoning to taste.
3. Step 3: Preheat oven to 400°F (200°C). Place lasagna noodles in a large bowl or baking dish and cover with the hottest tap water. Soak for 10 minutes to soften.
4. Step 4: Mix shredded mozzarella with grated parmesan. In a separate bowl, combine ricotta with heavy cream if using and season with salt and pepper.
5. Step 5: Lightly oil a 9×13 inch baking dish at least 2.5 inches deep. Pour 1/3 cup sauce evenly over the bottom. Drain noodles and arrange the first layer overlapping slightly.
6. Step 6: Dollop and spread about 1/4 of the ricotta mixture evenly over noodles. Top with 1/4 of the vegetable mixture, then about 1/5 of the mozzarella-parmesan mix. Pour just under 1 cup of sauce evenly over the cheeses. Add the next noodle layer and repeat this layering three more times, saving about 1/3 cup sauce and all remaining mozzarella-parmesan for the top.
7. Step 7: Finish with a final noodle layer, spread the remaining sauce thinly on top, and scatter the rest of the mozzarella-parmesan mixture evenly over.
8. Step 8: Cover a large baking tray with foil and place the lasagna dish on it. Lightly coat a piece of foil with nonstick spray and cover the dish tightly, sprayed side down. Bake covered for 30 minutes until noodles are tender (test with a knife).
9. Step 9: Carefully remove foil and bake uncovered for another 20 minutes until the top is golden and bubbly. For a darker crust, leave in the oven an extra 5 minutes.
10. Step 10: Let the lasagna rest for about 45 minutes before slicing and serving. This resting time helps the layers set up and makes for cleaner slices.

Tips & Variations

• Use a mix of your favorite vegetables such as zucchini, bell peppers, mushrooms, and fennel for varied texture and flavor.
• Skip the heavy cream in the ricotta for a lighter version; the ricotta will still be creamy and delicious.
• To add extra depth, consider stirring a splash of red wine or balsamic vinegar into the tomato sauce.
• Fresh basil adds brightness — add it at the end of sauce cooking or sprinkle some on top before serving.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm covered in a 350°F oven until heated through. You can also freeze lasagna (uncooked or cooked) for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil noodles instead of dried lasagna noodles?

No-boil noodles may work, but since this recipe soaks dried noodles before layering, results will vary. If using no-boil noodles, adjust the sauce quantity to ensure there’s enough moisture for proper cooking.

How can I make this lasagna vegan or dairy-free?

Replace ricotta with a tofu-based ricotta or cashew cheese, and swap shredded mozzarella and parmesan with plant-based alternatives. Use olive oil instead of butter and ensure your tomato paste and canned tomatoes have no added dairy ingredients.

Perfect Vegetable Lasagna Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Perfect Vegetable Lasagna recipe features a hearty combination of sautéed vegetables, rich tomato sauce, and creamy cheeses layered between tender noodles, baked to golden bubbly perfection. Ideal for a comforting vegetarian meal, it balances fresh produce and cheesy layers, allowing you to enjoy a deliciously satisfying lasagna with a well-developed flavor profile.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Sauce

• 4 tablespoons olive oil, divided
• 1 large yellow onion, diced small
• 4 cups small-diced mixed vegetables (such as fennel, mushrooms, zucchini, bell peppers)
• 5 ounces baby spinach, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, finely chopped
• Red pepper flakes, to taste
• 1 teaspoon dried oregano
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• Handful chopped fresh basil (optional)

Assembly

• 1 pound dried lasagna noodles (not no-boil type)
• 1 pound (2 cups) whole milk ricotta cheese
• 1/4 cup heavy cream (optional)
• 1 pound coarsely shredded low-moisture mozzarella cheese
• 1 cup (4 ounces) finely grated Parmesan cheese

Instructions

1. Prepare vegetables: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add diced onion and fennel first, sauté for 8 to 10 minutes until lightly browned at the edges. Then add mushrooms and cook for another 5 minutes until softened and most liquid has evaporated. Finally, add the chopped spinach during the last minute to soften. Season each addition with salt and pepper. Once cooked, transfer the vegetable mixture to a bowl.
2. Make the sauce: In the same pan, heat the remaining 2 tablespoons olive oil. Add chopped garlic, red pepper flakes (to taste), and dried oregano. Cook for 30 seconds to 1 minute until garlic is just golden. Stir in tomato paste and cook for 3 to 4 minutes, allowing it to dry out slightly. Add 1 1/4 cups water (equivalent to two tomato paste cans) to loosen the paste, scrape any browned bits off the pan, and cook until smooth. Add crushed tomatoes, 1 teaspoon salt, and fresh basil if using. Simmer for 4 to 5 minutes, adjusting seasoning as needed. This yields about 4 cups of sauce.
3. Prepare noodles and cheese mixtures: Preheat oven to 400°F (200°C). Place lasagna noodles in a large bowl or dish and cover with the hottest tap water. Let soak for 10 minutes until pliable. Mix mozzarella and Parmesan cheeses together. In a separate bowl, combine ricotta with heavy cream (if using) and season with salt and pepper.
4. Assemble the lasagna: Lightly oil or spray a 9×13 inch (at least 2.5 to 3 inches deep) baking dish. Pour 1/3 cup of sauce onto the bottom and spread evenly. Drain noodles and arrange the first layer, slightly overlapping. Dollop 1/4 of the ricotta mixture (about 1/2 cup) over noodles and spread evenly. Add 1/4 of the cooked vegetable mixture, then approximately 1/5 of the mozzarella-Parmesan blend. Pour just under 1 cup of sauce over the cheese. Repeat layering 3 more times using remaining ricotta, vegetables, most of the mozzarella-Parmesan, and sauce except for about 1/3 cup sauce and the remaining cheese. Top with final noodle layer, spread remaining sauce thinly, and sprinkle with remaining mozzarella-Parmesan cheese.
5. Bake lasagna: Place a large tray covered with foil on the oven rack for easy cleanup. Cover baking dish tightly with foil coated lightly with nonstick spray, oil side down. Bake for 30 minutes until noodles are tender (a knife should penetrate easily). Remove foil carefully and bake uncovered for an additional 20 minutes until bubbly and golden. For a deeper color, bake another 5 minutes.
6. Rest before serving: Allow lasagna to rest for about 45 minutes after baking so it sets and excess moisture is absorbed, making slicing cleaner and easier. Serve warm in large square portions.

Notes

• Use vegetables that cook evenly and complement each other, such as fennel, mushrooms, zucchini, and bell peppers.
• Heavy cream in ricotta is optional; it makes the layer creamier but can be omitted for a lighter texture.
• Soaking dried noodles in hot water before assembly helps them soften without boiling.
• Letting the lasagna rest before slicing improves texture and flavor melding.
• Adjust red pepper flakes to your desired spice level or omit if sensitive to heat.

Keywords: vegetable lasagna, vegetarian lasagna recipe, baked lasagna, Italian pasta bake, healthy vegetable pasta