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!
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.
- no-boil lasagna noodles
- pasta sauce
- olive oil
- yellow onion
- green zucchini
- yellow zucchini
- red pepper
- baby spinach
- ricotta cheese
- large egg
- Italian seasoning
- Parmesan cheese
- mozzarella cheese
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 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!
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Want some more pasta recipes? Try these:
- Crockpot Spaghetti and Meatballs
- Crockpot Chicken Alfredo Lasagna
- Baked Lazy Perogy Casserole
- 10-minute Eggy Udon Noodles
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Vegetable Lasagna with no boil noodles
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 5 minutes
- Karlynn Johnston
- 16 ounce box no-boil lasagna noodles
- 3 cups your favorite pasta sauce (750ml jar or close)
- 1 cup water
- 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
- one 454 grams tub ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 tablespoons Parmesan cheese
- 3 cups mozzarella cheese
- 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.
- 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.
- Add in the spinach and cook until wilted. Remove the skillet from the heat.
- To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.
- Preheat your oven to 350 °F while you prepare the lasagna layers.
- 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 ½ a cup of the sauce.
- 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.
- Add another half a cup of sauce on top.
- Use ⅓ of your fried veggies on top of that sauce.
- Dab on a ⅓ of the ricotta mixture on top of those veggies.
- Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top.
- Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender.
- 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.
- Let it sit for 5-10 minutes, then slice and serve.
- you need approximately 6 cups of vegetables (excluding the onion and spinach) for this lasagna, Mix and match as you see fit!
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.