What are the best vegetables for lasagna?

The best vegetables for lasagna include zucchini, spinach, mushrooms, bell peppers, carrots, onions, and eggplant . These add flavor, texture, and nutrients. Roasting or sautéing vegetables before layering helps prevent excess moisture.

Can I make vegetable lasagna ahead of time?

Yes, vegetable lasagna is a great make-ahead meal. Assemble it up to 24 hours in advance , cover it tightly with foil or plastic wrap, and store it in the refrigerator. When ready to bake, remove it from the fridge and add 5-10 extra minutes to the baking time.

Do I need to cook the vegetables before layering?

Yes, cooking the vegetables before layering is recommended. Sautéing or roasting them removes excess moisture and enhances their natural sweetness, preventing a watery lasagna.

How do I prevent vegetable lasagna from getting watery?

To avoid a watery lasagna: Cook the vegetables beforehand to release moisture. Use a thick sauce instead of a runny one. Let the lasagna rest for 10 minutes after baking to allow the layers to set.

Can I freeze vegetable lasagna?

Yes, vegetable lasagna freezes well. You can freeze it before or after baking : Unbaked lasagna: Assemble, wrap tightly, and freeze for up to 3 months . Bake from frozen at 350°F (175°C) for about 1 hour , covering with foil for the first 40 minutes. Baked lasagna: Cool completely, wrap portions individually, and freeze. Reheat in the oven or microwave when needed.

What cheese works best in vegetable lasagna?

A mix of ricotta, mozzarella, and Parmesan provides the best texture and flavor. Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan enhances the overall taste. For a dairy-free version , use cashew ricotta and vegan mozzarella .

Vegetable Lasagna – 7 Simple Steps for the Best Healthy & Cheesy Recipe

Name: Vegetable Lasagna – A Cheesy and Healthy Comfort Dish
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (regular or no-boil); 2 zucchinis, sliced; 1 cup spinach, chopped; 1 cup mushrooms, sliced; 1 bell pepper, diced; 1 carrot, grated; 1 small eggplant, sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 2 cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cups marinara sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

Description

A delicious and hearty vegetable lasagna layered with roasted vegetables, creamy ricotta, rich marinara sauce, and melted cheese, perfect for a comforting meal.

Ingredients

Scale

12 lasagna noodles (regular or no-boil)
2 zucchinis, sliced
1 cup spinach, chopped
1 cup mushrooms, sliced
1 bell pepper, diced
1 carrot, grated
1 small eggplant, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
In a pan, heat olive oil and sauté onions and garlic until fragrant.
Add mushrooms, zucchini, bell pepper, carrot, eggplant, and spinach. Cook until softened.
Season with salt, pepper, oregano, and basil. Set aside.
In a bowl, mix ricotta cheese with an egg and a pinch of salt.
Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
Layer lasagna noodles, followed by ricotta mixture, sautéed vegetables, mozzarella, and marinara sauce.
Repeat layers until all ingredients are used, finishing with sauce and a topping of mozzarella and Parmesan.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before slicing and serving.

Notes

For a low-carb option, replace noodles with zucchini or eggplant slices. To prevent watery lasagna, pre-roast vegetables and use a thick marinara sauce.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 18g
Cholesterol: 40mg

Keywords: vegetable lasagna, vegetarian lasagna, healthy lasagna