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Vegetable Lasagna
This vegetable lasagna brings real comfort—tender roasted vegetables, rich tomato sauce, and plenty of melty cheese. It’s a great make-ahead dinner that feels like you did the most, without a complicated process.
RECIPE AT A GLANCE
20
min
Active Time
65
min
Total Time
8
SERVINGS
Oven
METHOD
Why It Works
Layered assembly keeps things straightforward. Great for make-ahead and leftovers.
Quick Fixes
Too watery: Salt zucchini and bell peppers and let them sit 10 minutes, then pat dry before adding to the filling.
Noodles stiff after baking: Make sure each layer has enough sauce to fully hydrate the pasta while it bakes. Cover with foil for the first 30 minutes.
Ingredients
Vegetables
• 1 large red bell pepper, diced
• 4 cups fresh spinach
Seasoning
• 2 tsp italian seasoning
• 2 tbsp olive oil
• ½ tsp black pepper
• ¼ tsp salt
Sauce
Filling
• 2 cups Mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 large egg
Pasta & Grains
How to Make It
1
Preheat the oven to 190°C / 375°F. Lightly grease a 23×33 cm (9×13-inch) baking dish.
2
Cook the noodles according to package instructions if using regular lasagna noodles. Drain and set aside.
3
Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper and cook until just tender, about 5–6 minutes. Add garlic and spinach and cook until spinach wilts. Remove from heat.
4
Mix the ricotta layer. In a bowl, combine ricotta, egg, Italian seasoning, black pepper, and salt.
5
Assemble the lasagna. Spread a thin layer of marinara sauce in the bottom of the dish. Layer noodles, ricotta mixture, vegetables, sauce, and mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan.
6
Bake uncovered for 35–40 minutes until bubbly and lightly golden on top.
7
Rest for 10 minutes before slicing so the layers set cleanly.
8
Slightly undercook vegetables so they finish cooking in the oven.
9
Letting the lasagna rest before slicing prevents a watery texture.
10
Use low-sodium marinara to keep flavors balanced and CMS nutrition compliant.
Store
Store covered for up to 4 days. Freeze tightly wrapped for up to 2 months.
Reheat
Warm individual portions at 180°C / 350°F until heated through.
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Avo's Tip
Let lasagna rest before cutting.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this ahead of time?
Yes. Assemble fully, cover, and refrigerate up to 24 hours before baking.
Does vegetable lasagna get watery?
Not if vegetables are cooked first and the lasagna rests before slicing.
Can I freeze it unbaked?
Yes. Assemble, wrap tightly, freeze, and bake from frozen with extra cook time.
Vegetable Lasagna
Ingredients
—
—
2 medium zucchinis, sliced
—
—
1 large red bell pepper, diced
—
—
4 cups fresh spinach
—
—
3 garlic cloves , minced
—
—
3 cups, low-sodium marinara sauce
—
—
2 tsp italian seasoning
—
—
2 tbsp olive oil
—
—
1 15 oz ricotta cheese
—
—
2 cups Mozzarella cheese, shredded
—
—
½ cup parmesan cheese, grated
—
—
Lasagna noodles (12 sheets, regular or oven-ready)
—
—
1 large egg
—
—
½ tsp black pepper
—
—
¼ tsp salt
Instructions
1
Preheat the oven to 190°C / 375°F. Lightly grease a 23×33 cm (9×13-inch) baking dish.
2
Cook the noodles according to package instructions if using regular lasagna noodles. Drain and set aside.
3
Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper and cook until just tender, about 5–6 minutes. Add garlic and spinach and cook until spinach wilts. Remove from heat.
4
Mix the ricotta layer. In a bowl, combine ricotta, egg, Italian seasoning, black pepper, and salt.
5
Assemble the lasagna. Spread a thin layer of marinara sauce in the bottom of the dish. Layer noodles, ricotta mixture, vegetables, sauce, and mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan.
6
Bake uncovered for 35–40 minutes until bubbly and lightly golden on top.
7
Rest for 10 minutes before slicing so the layers set cleanly.
8
Slightly undercook vegetables so they finish cooking in the oven.
9
Letting the lasagna rest before slicing prevents a watery texture.
10
Use low-sodium marinara to keep flavors balanced and CMS nutrition compliant.
20
min
active
65
min
total
8
servings
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