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Vegetable Lasagna
20
min active
·
8
servings
·
65
min total
Roasted veg, rich sauce, and melty cheese—classic lasagna, weeknight-doable.
Avo's Tip
Let lasagna rest before cutting.
No ricotta? Drained overnight cottage cheese gives a similar texture.
No-boil noodles? They work — add ¼ cup extra sauce to compensate for the liquid they absorb.
No zucchini? Eggplant works well — slice thin and salt it first to draw out moisture.
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.
Storage & Reheating
Fridge: Store covered for up to 4 days.
Reheat: Warm individual portions at 180°C / 350°F until heated through.
Freezer: Freeze tightly wrapped for up to 2 months.
Why It Works
Layered assembly keeps things straightforward.
Great for make-ahead and leftovers
Family-friendly and freezer-friendly
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Ingredients
1
2 medium zucchinis, sliced
2
1 large red bell pepper, diced
3
4 cups fresh spinach
4
3 garlic cloves , minced
5
3 cups, low-sodium marinara sauce
6
2 tsp italian seasoning
7
2 tbsp olive oil
8
1 15 oz ricotta cheese
9
2 cups Mozzarella cheese, shredded
10
½ cup parmesan cheese, grated
11
Lasagna noodles (12 sheets, regular or oven-ready)
12
1 large egg
13
½ tsp black pepper
14
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.
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
—
1
2 medium zucchinis, sliced
—
2
1 large red bell pepper, diced
—
3
4 cups fresh spinach
—
4
3 garlic cloves , minced
—
5
3 cups, low-sodium marinara sauce
—
6
2 tsp italian seasoning
—
7
2 tbsp olive oil
—
8
1 15 oz ricotta cheese
—
9
2 cups Mozzarella cheese, shredded
—
10
½ cup parmesan cheese, grated
—
11
Lasagna noodles (12 sheets, regular or oven-ready)
—
12
1 large egg
—
13
½ tsp black pepper
—
14
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Vegetable Lasagna
20
min active
·
65
min total
·
8
servings
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