There’s something deeply comforting about a bubbling pan of lasagna coming out of the oven, its golden, cheesy top giving way to layers of hearty sauce and tender noodles. This dish has been a favorite in my household for years, whether we’re hosting friends, celebrating family milestones, or simply treating ourselves on a chilly weekend.
I vividly remember the first time I tried making lasagna from scratch. It was a Sunday afternoon, and I was determined to recreate the flavors of my grandmother’s version, which was always a hit at family gatherings. With her handwritten recipe card as my guide, I piled vegetables, cheeses, and sauce into layers, savoring the memories with every step. The result? A dish so delicious it instantly brought back the feeling of being hugged by my grandma.
This vegetable lasagna takes a slightly modern twist while preserving the heart of the classic. It’s packed with layers of vibrant veggies, creamy ricotta, and gooey mozzarella, making it a perfect meal for vegetarians or anyone looking for a comforting dish that’s both nutritious and indulgent.
Why You’ll Love This Recipe:
- Versatile: Use whatever veggies you have on hand—zucchini, bell peppers, spinach, or mushrooms.
- Make-Ahead Friendly: Perfect for prepping in advance and reheating for a quick dinner.
- Crowd-Pleasing: A hit at potlucks, family dinners, and cozy date nights.
Ingredients You’ll Need:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped
- 1 cup fresh spinach leaves
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
How to Make Classic Vegetable Lasagna
Step-By-Step Instructions:
- Prepare the Ingredients
Begin by gathering your ingredients and setting up your kitchen workspace. Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse under cold water, and lay them flat on a baking sheet to prevent sticking. - Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until fragrant, about 2 minutes. Stir in the red bell pepper, zucchini, and mushrooms. Season with salt, pepper, oregano, basil, and red pepper flakes. Cook until the vegetables are softened, about 5-7 minutes. Toss in the spinach at the end, letting it wilt slightly. - Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Lay down a layer of lasagna noodles, followed by a generous scoop of the vegetable mixture. Dollop ricotta cheese over the veggies, then sprinkle mozzarella and Parmesan on top. Repeat the layers (sauce, noodles, veggies, cheeses) until you’ve used all your ingredients, finishing with a final layer of sauce and cheese. - Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbling. Let the lasagna rest for at least 10 minutes before slicing.
Helpful Tips:
- No-Boil Noodles? Feel free to use them! Just add an extra splash of sauce to ensure they soften properly in the oven.
- Veggie Variations: Swap in eggplant, kale, or even roasted butternut squash for a seasonal spin.
- Cheese Lovers: Add a layer of provolone for an extra creamy bite.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Notes:
- For a gluten-free option, use gluten-free lasagna noodles.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 15g
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 5g
Frequently Asked Questions
Can I freeze lasagna?
Yes! Assemble the lasagna and freeze it unbaked. When ready to eat, bake directly from frozen, adding an extra 20-30 minutes to the cook time.
Can I make this dairy-free?
Absolutely. Swap out the ricotta and mozzarella with plant-based alternatives.
Do I need to cook the vegetables before layering them?
Cooking the vegetables beforehand helps to release moisture, ensuring the lasagna doesn’t become watery.
Storage Instructions
Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, bake covered at 350°F for about 20 minutes or microwave individual portions until hot.
Related Recipes
If you loved this vegetable lasagna, try these other comforting dishes:
Conclusion
Classic Vegetable Lasagna is more than just a meal—it’s a way to bring people together, share stories, and create memories around the dinner table. Whether you’re serving it for a special occasion or a casual family night, its rich, layered flavors will have everyone coming back for seconds. Try this recipe today and discover the joy of homemade comfort food at its finest.
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A Warm Bowl of Comfort: Classic Vegetable Lasagna
Description
There’s something deeply comforting about a bubbling pan of lasagna coming out of the oven, its golden, cheesy top giving way to layers of hearty sauce and tender noodles. This dish has been a favorite in my household for years, whether we’re hosting friends, celebrating family milestones, or simply treating ourselves on a chilly weekend.
I vividly remember the first time I tried making lasagna from scratch. It was a Sunday afternoon, and I was determined to recreate the flavors of my grandmother’s version, which was always a hit at family gatherings. With her handwritten recipe card as my guide, I piled vegetables, cheeses, and sauce into layers, savoring the memories with every step. The result? A dish so delicious it instantly brought back the feeling of being hugged by my grandma.
This vegetable lasagna takes a slightly modern twist while preserving the heart of the classic. It’s packed with layers of vibrant veggies, creamy ricotta, and gooey mozzarella, making it a perfect meal for vegetarians or anyone looking for a comforting dish that’s both nutritious and indulgent.
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped
- 1 cup fresh spinach leaves
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Ingredients
Begin by gathering your ingredients and setting up your kitchen workspace. Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse under cold water, and lay them flat on a baking sheet to prevent sticking. - Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until fragrant, about 2 minutes. Stir in the red bell pepper, zucchini, and mushrooms. Season with salt, pepper, oregano, basil, and red pepper flakes. Cook until the vegetables are softened, about 5-7 minutes. Toss in the spinach at the end, letting it wilt slightly. - Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Lay down a layer of lasagna noodles, followed by a generous scoop of the vegetable mixture. Dollop ricotta cheese over the veggies, then sprinkle mozzarella and Parmesan on top. Repeat the layers (sauce, noodles, veggies, cheeses) until you’ve used all your ingredients, finishing with a final layer of sauce and cheese. - Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbling. Let the lasagna rest for at least 10 minutes before slicing.
Notes
- For a gluten-free option, use gluten-free lasagna noodles.
- Store leftovers in an airtight container in the fridge for up to 4 days.
