YumVerseEats
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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