Go Back
–+ servings
Baked Italian Vegetable Lasagna

Baked Italian Vegetable Lasagna Bursting with Flavorful Layers

This hearty Baked Italian Vegetable Lasagna is loaded with vibrant veggies and creamy layers, perfect for dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 12 oz Lasagna Noodles Use gluten-free if desired.
  • 2 tbsp Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Finely chopped, yellow or white.
  • 3 cloves Garlic Minced, fresh garlic preferred.
  • 1 medium Zucchini Diced, can substitute with eggplant or summer squash.
  • 1 medium Red Bell Pepper Diced.
  • 1 medium Yellow Bell Pepper Diced, can substitute with red.
  • 1 cup Mushrooms Sliced, fresh or canned.
  • 4 cups Fresh Spinach Can substitute with kale or Swiss chard.
For the Sauce & Cheeses
  • 2 cups Marinara Sauce Opt for low-sugar varieties.
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 15 oz Ricotta Cheese Can use plant-based for vegan option.
  • 1 large Egg Beaten, for vegan use a flax egg.
  • 2 cups Shredded Mozzarella Cheese Dairy-free alternative available.
  • ¼ cup Grated Parmesan Cheese Omit or use nutritional yeast for vegan.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • Oven
  • Large Skillet
  • 9x13-inch baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat.
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and minced garlic, sauté for 3-4 minutes until soft.
  3. Add diced zucchini, red bell pepper, and sliced mushrooms; cook for 5-7 minutes until they soften.
  4. Stir in fresh spinach until wilted, then add marinara sauce, dried basil, and oregano. Simmer for 5 minutes.
  5. In a bowl, mix ricotta cheese with beaten egg, salt, and pepper until smooth.
  6. In a baking dish, spread a layer of the vegetable sauce, followed by noodles, half of the ricotta mix, vegetables, and a cup of mozzarella. Repeat layers.
  7. Top the final layer of noodles with remaining marinara sauce, 1 cup of mozzarella, and ¼ cup of Parmesan cheese.
  8. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden brown.
  9. Let the lasagna rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 80mgCalcium: 20mgIron: 10mg

Notes

This lasagna is customizable with various vegetables and can be made ahead of time for easier meal prep.

Tried this recipe?

Let us know how it was!