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Why You’ll Love My Recipe
Packed full of vegetables and cheese, this easy-to-make vegetable lasagna is sure to be a family favourite on busy weeknights.
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! And make a pan of Classic Homemade Garlic Bread to serve on the side.
Reader Review
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!
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: Making this lasagna will take approximately 65 minutes from start to finish.
- Variations: Try adding even more of your favourite vegetables to this lasagna, and cut them smaller if you’d like. Eggplant would work well. Use a Tex-Mex or nacho blend of grated cheese for the top layer. Try making your own Italian seasoning or using whatever seasoning blend you like best.
- Tools Needed: For this recipe, you’ll need a large skillet, a rectangular container, a 9×13 baking dish, a cutting board, a knife, a small bowl, a medium bowl, some measuring cups, and a spoon.
What You’ll Need For Ingredients
Pasta: This recipe is made specifically with No-Boil lasagna noodles in mind. Regular noodles will not cook properly with this amount of sauce, so please make sure to buy the No-Boil variety.
Cheese: For this lasagna, we’ve used the basics. Ricotta, Parmesan, and mozzarella. You can absolutely change that up by using cottage cheese and other varieties of grated and shredded cheeses. Have fun and use your favourites.
Sauce: Any jarred pasta sauce will work for this recipe, so use whichever is your favourite. Chunky, smooth, zesty, spicy, mushroom, etc. Or even some homemade sauce if you have some handy, though depending how thick it is you may need to adjust the amount of water you add.
How To Make Vegetable Lasagna
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Soak lasagna noodles in water while you chop vegetables.
- In a large skillet, fry onions in olive oil until tender-crisp. Add other vegetables and cook to the same doneness. Add spinach and cook until wilted.
- In a medium bowl, mix ricotta, egg, Italian seasoning, and parmesan. Set aside.
- In small bowl, combine the pasta sauce and water.
- Preheat oven to 350°F.
- Pour 1/2 cup of pasta sauce into the bottom of the 9×13 pan.
- Drain noodles and spread a layer in the 9×13 pan. Add 1/2 cup sauce, 1/3 of the fried veggies, and 1/3 of the ricotta mixture.
- Repeat layers . Last layer will be noodles and sauce.
- Cover in foil and bake for 45 minutes or until noodles are tender.
- Remove from oven, uncover, and sprinkle with mozzarella. Return to oven for 10-15 minutes, until cheese is melted and bubbly.
- Remove from oven and let cool for 5-10 minutes before slicing.
Karlynn’s Tips and Tricks for Making Vegetable Lasagna
Boosting the Flavour: If you’d like to add even more complexity to the flavours in this lasagna, try using a zesty or spicy pasta sauce. Use some Asiago or or a cheese with hot peppers in it. Add multiple varieties of mushroom, several colours of bell peppers, or even some chopped up Jalapenos. Try some Cajun Seasoning or a Greek seasoning blend to change things up. You can also use a vegetable stock instead of the water.
More Vegetable Options: Broccoli and cauliflower would both work well in this lasagna, as long as you chop them up small enough. Fresh or frozen corn, chopped kale or bok choy, cubed eggplant, even some peas would all be great additions to try. The possibilities are almost endless.
Storage Instructions
Fridge: Once the lasagna is fully cooled, you can store the leftovers in a sealed container in the fridge for 3-4 days.
Freezer: The best way to freeze lasagna is right in the pan (as long as the pan is freezer safe). Cover it with tinfoil and freeze it for up to 2-3 months. Defrost and reheat in the oven. You can also try freezing individual servings in smaller containers, so that you can take them out and reheat them even more easily.
More Delicious Pasta Recipes
Looking for more easy pasta meals?
Try this hearty Crockpot Spaghetti and Meatballs on a chilly day.
Or this Crockpot Chicken Alfredo Lasagna for another great lasagna dish.
Make this Baked Lazy Perogy Casserole for your next family dinner, or a batch of 10-minute Eggy Udon Noodles for an easy lunch.
There you go. One of many fun and tasty lasagna variations. Try this recipe and let me know what you think.
Happy Cooking!
Karlynn
Vegetable Lasagna with no boil noodles
Ingredients
- 16 ounces 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
- 454 grams ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 tablespoons Parmesan cheese
Topping
- 3 cups mozzarella cheese
Instructions
- 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 9×13 pan pour and spread out 1/2 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 1/3 of your fried veggies on top of that sauce.
- Dab on a 1/3 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.
Notes
- you need approximately 6 cups of vegetables (excluding the onion and spinach) for this lasagna, Mix and match as you see fit!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
anne chamberlin says
I had no bake noodles and I soaked them and I should not have- they all stuck together- I put it together anyway but I don’t know how it’s going to taste. This really should have been clarified
Margaret Carter says
I would make this with with a white sauce , have been looking for a vegetable lasagna , this recipe looks good .
Keshia says
Can you make this in a crockpot?
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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Looking Awesome Recipe. Thanks for that Ingredients. I shall try it. Maybe this will be the best.
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elizabeth says
DELICIOUS! you made it look so easy!
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?
Cymantha says
I have tried this veggie lasagna as well. It was delicious! I tell you great minds think alike.