This Vegetable Lasagna is the most comforting vegetarian dinner you will ever try. It is made with layers of mixed vegetables, ricotta cheese, marinara sauce, lasagna noodles, and even more cheese. The combination of onions, zucchini, mushrooms, and spinach is perfect in a lasagna and goes so well with cheeses and simple marinara sauce.

VEGETABLE LASAGNA

It is my mission in life to get my family to each more vegetables and as much as they resist, there are some vegetables dishes they love. Even though this lasagna is meatless, we can’t get enough of it and don’t miss the meat at all.

Vegetables that I use is this lasagna are hearty enough to make this lasagna comforting and filling. Zucchini, mushrooms, onions, and spinach work wonderfully together to compliment all the flavors of the dish. But remember, you are not bound by these vegetables so feel free to throw is some other vegetables you have in the fridge.

Other vegetables that will go well in a vegetable lasagna include yellow squash, bell peppers, cauliflower, and carrots. Any of these vegetables can be combined together but remember just remember to adjust the amount of each vegetable used. For example, if using all eight vegetables in lasagna, you would need less of each kind as opposed to when only using four.

This might be a vegetarian dish but you will feel extremely satisfied after it.

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HOW TO MAKE VEGETABLE LASAGNA

Start by preparing the vegetable layer. Make sure to cut all the vegetables before starting to cook them. Saute onions first and then add zucchini and mushrooms. When zucchini and mushrooms have softened, add spinach and garlic to the pan, stir and cook until spinach is wilted. Season the vegetables as it’s cooking as well.

**Make sure to drain vegetable juices off before adding it to lasagna so that lasagna is not watery.**

Mix all the ingredients for the ricotta layer and set it aside until ready to use.

There are two options when it comes to lasagna noodles, you can pre-cook them or let the noodles cook in the lasagna. Lasagna noodle box will state if the noodles are lasagna ready or need to be pre-cooked. If layering dry noodles in the lasagna, make sure that sauce touches each layer of pasta so the noodles soak up the moisture.

Layering lasagna:

Lightly grease the 9×13 casserole dish on the bottom and up the sides and spread about a cup of marinara sauce over the bottom of the dish. Layer lasagna noodles in one even layer and spread cooked vegetables mixture over it. Add another layer of lasagna noodles over vegetables and spread another cup and a half of sauce over the noodles.

Spoon ricotta mixture all over the sauce and spread it into one even layer. (It’s alright if the sauce gets mixed in a little.) Top ricotta with another layer of lasagna noodles and spread sauce over the top evenly and generously.

Spread shredded cheese over the top and sprinkle some oregano over the top. Spray a sheet of aluminum foil with some cooking spray and cover the lasagna dish with foil, oiled side down. Bake lasagna at 350° for 45 minutes. Take off the foil and bake for another 10-15 minutes.

CAN VEGETABLE LASAGNA BE MADE AHEAD

Yes, absolutely! It can be as simple as cooking the vegetables ahead of time or preparing the whole lasagna ahead of time and baking it the next day.

If you just want to make vegetables ahead of time, cook them according to the recipe and drain off excess juices. Once the vegetables cooled to room temperature, store it in the refrigerate, in an air-tight container. No need to heat up the vegetables when assembling lasagna, simply spread cold vegetables over the layer of pasta.

Lasagna can also be completely assembled and baked the next day. Prepare lasagna according to the recipe up to the baking step, cover it with a sheet of aluminum foil (make it as air-tight as possible), and place in the refrigerator until ready to bake.

To bake cold prepared lasagna:

Place the baking dish into a cold oven and pre-heat the oven and the dish at the same time. Bake lasagna according to the recipe instructions.

HOW TO FREEZE VEGETABLE LASAGNA

If you are planning on freezing lasagna, use an aluminum baking pan to prepare it instead of casserole dish. Use one 9×13 aluminum baking pan or two half the size.

Prepare lasagna according to the recipe up to the baking step. Instead of baking it, wrap the whole pan in plastic wrap first and then in a layer of aluminum foil. Label and place in the freezer.

Properly stored, lasagna can last up to 6 months in the freezer.

To thaw lasagna, pull it from the freezer into the refrigerator and slow-thaw it there for 10-12 hours.

To bake defrosted lasagna, make sure to take off the plastic wrap first. Cover with a sheet of aluminum foil and bake as directed in the recipe but increase baking time under foil by 10-15 minutes since the lasagna will be cold going into the oven.

HOW TO REHEAT VEGETABLE LASAGNA

To reheat individual slices, simply use a microwave. I highly recommend using a microwave plate cover or your whole microwave will be covered in red sauce splatters.

To reheat leftover lasagna in the baking dish, cover the casserole dish with aluminum foil and reheat it at 350° for about 30 minutes. Make sure to place the baking dish into a cold oven and preheat the oven with the pan in it at the same time. That way the cold pan heats up gradually.

SOME MORE RECIPES TO TRY

The Best Lasagna Recipe

The Best Italian Meatballs

Eggplant Parmesan

Steak Pizzaiola

Classic Stuffed Shells

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Vegetable Lasagna