Vegetable Lasagna

vegetable lasagna slice being removed from pan

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When it comes to lasagna, a good hearty vegetable is my favorite over all the rest, but it must be a good one! This ended up being a fantastic lasagna even though it was my first attempt!

I prefer my lasagna to have chunky vegetables in it, but you can dice yours smaller, this is so easy to customize! Make sure to check out my beef lasagna and my cottage cheese lasagna recipes for more dinner ideas!

vegetable lasagna on a plate in a white tabletop

Vegetable Lasagna

A lot of people are intimidated by the thought of homemade vegetable lasagna and there’s no reason to be afraid of making it. You can customize the ingredients to your liking as well.

Ingredients

  • no-boil lasagna noodles
  • pasta sauce
  • water
  • olive oil
  • yellow onion
  • green zucchini
  • yellow zucchini
  • carrots
  • red pepper
  • mushrooms
  • baby spinach
  • garlic
  • ricotta cheese
  • large egg
  • Italian seasoning
  • Parmesan cheese
  • mozzarella cheese
vegetable lasagna ingredients
Ingredients for Vegetable Lasagna

What are no boil noodles?

No boil noodles are amazing, I am just going to put that out there. I took the basics of the box recipe and of course, made one completely different to suit my tastes. No boil noodles are pre-cooked and then dried again to make it easier for them to cook up in a lasagna. They are also thinner than regular lasagna noodles. The no boil noodles hold their shape in a lasagna, better than the boiled noodles do. No boil noodles work in recipes that use extra water and sauce, which the noodles then cook in and soak up during the cooking process.

Can You Still Boil the No-Boil Noodles?

No, this isn’t recommended at all. They will fall apart in your lasagna!

Can I Use Regular Lasagna Noodles Without Boiling Them?

I don’t recommend trying this at all. The important part is the sauce measurements for the no-boil noodle method, it worked perfectly! When you look at the amount of water and sauce needed for no boil noodles, the amount you would need for regular lasagna noodles would be a soup.

How to Make Vegetable Lasagna

To make this vegetable lasagna, you’re going to need quite a few ingredients but putting it together is straightforward. If you enjoy this, be sure to try my beef lasagna as well.

vegetable lasagna slice being removed from pan
Vegetable Lasagna

Vegetable Lasagna Tips & Tricks

  • You can sub in whatever you want for vegetables if you cook them beforehand. Cauliflower or broccoli chopped up small and roasted would also be amazing!
  • You can use vegetable broth instead of water to boost the flavor.
  • You can add more cheese on top if desired.
  • I add in tomato sauce to the ricotta layer. It does a decent job of mimicking the look of ground beef (if that’s important) but it boosts the flavor of what is honestly a bland layer. I also add spices, which really gives the ricotta layer some taste depth.

How to Freeze and Reheat Lasagna

It is best to cook the vegetable lasagna before freezing it, cooked pasta freezes better than uncooked no-boil noodles, the texture is better!

To freeze, simply cover the lasagna in the pan in aluminum foil. Freeze overnight. If you want to take it out of the pan, remove it the next day and wrap it up in several layers of plastic wrap, followed by aluminum foil. Place in the freezer.

To reheat, remove the frozen lasagna and place into the correct sized baking pan. Let it defrost, then bake it in the oven.

Hope you enjoy and happy cooking!

Karlynn

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Want some more pasta recipes? Try these:

  1. Crockpot Spaghetti and Meatballs
  2. Crockpot Chicken Alfredo Lasagna
  3. Baked Lazy Perogy Casserole
  4. 10-minute Eggy Udon Noodles

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Vegetable Lasagna with no boil noodles

 This vegetable lasagna is chock full of oven roasted vegetables, spinach and cheese. It uses no boil noodles which makes for an easy, simple lasagna!
5 from 3 votes
vegetable lasagna on a plate in a white tabletop
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Course
Dinner
Cuisine
American
Servings
8
Calories
555
Author
Karlynn Johnston

Ingredients

  • 16 ounce box no-boil lasagna noodles
  • 3 cups your favorite pasta sauce (750ml jar or close)
  • 1 cup water

Vegetables

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 small green zucchini diced small
  • 1 small yellow zucchini diced small
  • 2 medium carrots diced small
  • 1 medium red pepper diced small
  • 1 cup sliced mushrooms
  • 3 cups baby spinach
  • 2 cloves garlic minced

Ricotta Layer

  • one 454 grams tub ricotta cheese
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • 2 tablespoons Parmesan cheese

Topping

  • 3 cups mozzarella cheese

Instructions

  1. Soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick.  Make sure that they are covered with water.

  2. Place the olive oil and onions into a large skillet. Fry until the onions are tender-crisp, then add in the other vegetables. Continue to cook until the vegetables are tender-crisp.

  3. Add in the spinach and cook until wilted. Remove the skillet from the heat.

  4. To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.

  5. Preheat your oven to 350 °F while you prepare the lasagna layers.

  6. Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9x13 pan pour and spread out 1/2 a cup of the sauce.

  7. Drain the noodles and then put your first layer on. Don't be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. 
  8. Add another half a cup of sauce on top. 

  9. Use 1/3 of your fried veggies on top of that sauce.

  10. Dab on a 1/3 of the ricotta mixture on top of those veggies.

  11. Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top. 

  12. Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender. 

  13. Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.

  14. Let it sit for 5-10 minutes, then slice and serve.

Recipe Notes

  • you need approximately 6 cups of vegetables (excluding the onion and spinach) for this lasagna, Mix and match as you see fit!  

Nutrition Information

Calories: 555kcal, Carbohydrates: 70g, Protein: 30g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 62mg, Sodium: 856mg, Potassium: 1029mg, Fiber: 8g, Sugar: 4g, Vitamin A: 10960IU, Vitamin C: 30.4mg, Calcium: 499mg, Iron: 7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Margaret Carter says

    I would make this with with a white sauce , have been looking for a vegetable lasagna , this recipe looks good .

  2. npierce says

    I made this tonight for a family gathering and it was a HUGE hit!  Everyone loved it, even my kids ate it!  This will be in our regular rotation now.  Thank you so much!

    • thekitchenmagpie says

      @npierce Glad you liked it!! It’s so easy and awesome. I’ve made it for my open houses too, when we have people over, it stays well in the oven and everyone loves lasagna. 

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  7. Wave59 says

    Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables can be used in desserts and other sweet dishes, such as pumpkin pie and carrot cake. A number of processed food items available on the market contain vegetable ingredients and can be referred to as “vegetable derived” products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.

  8. Charlynn says

    This looks so good! I’ll have to try it soon. Another great way to cook the spinach is to put it in a colander, then pour a kettleful of boiling water over it-cooks it to just the right doneness for a lasagna or a casserole.

    • Karlynn says

      Charlynn, I not only love you for that idea (which is fantastic and brilliant and I will never do spinach another way again), but miss you too! How are things back East?

  9. Cymantha says

    I have tried this veggie lasagna as well. It was delicious! I tell you great minds think alike.

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