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Perfect Vegetable Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/perfect-vegetable-lasagna-recipe/