Vegetable Lasagna Ultimate Easy Recipe Wellplated Com

Cheesy, saucy, and bursting with hearty Italian zest, this easy vegetable lasagna does justice to the Italian classic. With its declarative hug-you-from-the-inside vibe, this vegetarian lasagna is a pan of comfort, exactly what you need when you find yourself craving lasagna in the first place. It’s meatless, yes, but this lasagna recipe is about far more than the absence of meat. It is a vegetable party! Spinach. Sweet potatoes. Bell peppers. Zucchini. This is a garden vegetable lasagna that celebrates bounty. This recipe blends traditional cheesy goodness with modern healthy touches. While traditional lasagna recipes can be bad for you in excess because they are made with heavy ingredients, this vegetarian lasagna is lightened up enough to be healthy. It still tastes decadent enough to satisfy.

How to Make Vegetable Lasagna

This veggie lasagna is made of whole wheat noodles, part-skim ricotta cheese, a mix of fresh and frozen vegetables, and doctored-up prepared tomato sauce to keep it easy.

The Ingredients

Oven Ready (No Boil) Lasagna Noodles. Since lasagna already calls for a number of steps, I prefer to go the easy route and use oven-ready (no boil) noodles. You can add them right to the vegetarian lasagna, without the fuss of boiling, draining, and drying them first. I use whole wheat noodles for an extra fiber boost.

Part-Skim Ricotta Cheese. The key to the creamy filling. I find part-skim tastes plenty indulgent, and it helps to make the vegetable lasagna lighter.

Vegetables. Sweet potato, bell peppers, red onion, and zucchini make up our nutritious garden of fresh veggies. They give the lasagna substance and delicious fresh flavor. Frozen Spinach. Using frozen spinach instead of fresh is a quick and easy shortcut that I love to use here. (and in Crockpot Lasagna). Dried Basil. Adds Italian flavor to the vegetable mixture. Tomato Sauce. As I share in my cookbook, using store-bought tomato sauce is a valuable timesaver. This stellar shortcut helps make this an easy vegetable lasagna without sacrificing any of the flavor!Balsamic Vinegar. Brings a deep, simmered-all-day flavor to the sauce. Don’t skip it. It makes the sauce pop.Melty Cheese. A delicious melty cheese like mozzarella, Fontina, or Provolone (I used all three!) will create that all-important and beloved cheesy goodness.Parmesan. A must-have addition to our cheese layers.

The Directions

Storage Tips

To Store. Refrigerate lasagna in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Dish. Great for baking and beautiful for serving. Dutch Oven. Perfect for preparing the vegetable mixture. Extra Large Cutting Board. Ideal for recipes with lots of veggies to chop.

Ultimate vegetable lasagna, here to dish up layers of pasta love!

For a summer vegetable lasagna, you might add more zucchini or eggplant in place of the sweet potatoes.For a fall lasagna, take a note from this Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash and try diced butternut squash.

To use regular whole wheat lasagna noodles (ones that are not oven-ready/no boil), start by cooking the noodles until just al dente. Drain the noodles, then rinse them with cool water, making sure they don’t stick together. Let the noodles cool on a parchment-lined baking sheet, then use as directed.

Eggplant LasagnaCrock Pot Low Carb LasagnaSpaghetti Squash Lasagna

Sautéed Brussels Sprouts

20 mins

Kale and Brussels Sprouts Salad

25 mins

Mashed Butternut Squash

1 hr 30 mins Leave a rating below in the comments and let me know how you liked the recipe.

Vegetable Lasagna Recipe Video

If you enjoy this veggie lasagna video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).