Name: Best Vegetable Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 medium zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 cups fresh spinach; 1 onion, diced; 3 garlic cloves, minced; 1 egg; 1 big jar tomato pasta sauce; 10-12 lasagna noodles; 1 tub ricotta cheese (about 15 oz); About 3 cups shredded mozzarella; Parmesan for topping; Olive oil, salt, pepper

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You know those days when figuring out dinner just feels like a wild guessing game? Best Vegetable Lasagna totally ends my dinnertime panic.

It’s the old faithful in my kitchen whenever I want a real meal with all the cozy feels, but still kinda healthy (because veggies, right?).

If you’ve been hunting for a veggie-packed dinner that doesn’t taste like rabbit food or just tomatoes on noodles, boy, do I have a treat. You’ll see why my friends keep asking, “When are we having your lasagna again?”

Why Best Vegetable Lasagna Just Hits Different

There is regular veggie lasagna, and then there’s Best Vegetable Lasagna. The difference is not some fancy chef secret. It’s about layers (like ogres, right?) and flavor that actually pops. I started making this after endless letdowns at restaurants – goopy, bland, where’s-the-flavor lasagna… but this one? She’s like, “Surprise, I brought my A-game.” You get soft zucchini, sweet peppers, bitey spinach, all baked until it’s basically a five-star restaurant in your own house. My sister-in-law tried it and said, “This is the only lasagna my kids don’t fight about.” Seriously, it’s a winner with everyone.

Ingredients for the Best Vegetable Lasagna

Grab these from the store (or your fridge if you’re one of those meal-prep pros):

2 medium zucchini, sliced (thin-ish, uneven is fine)
1 red, 1 yellow bell pepper, chopped
Around 2 cups fresh spinach (or a big handful, I don’t measure exactly)
1 onion (any kind works), diced
3 garlic cloves, minced (sometimes I add extra, oops)
1 egg (for cheese mix)
1 big jar tomato pasta sauce, any favorite kind
10-12 lasagna noodles (those “no-boil” ones are a lifesaver)
1 tub ricotta cheese (about 15 oz)
About 3 cups shredded mozzarella (I may go overboard here)
Parmesan for topping (just a sprinkle, no rules)
Olive oil, salt, pepper (don’t stress exact amounts)

You can basically swap the veggies with whatever’s rolling around your crisper drawer. I mean, cauliflower in lasagna once? Surprisingly not bad.

Directions for Easy Assembly

1. Turn your oven on to 375°F (totally forget sometimes, so here’s your reminder). 2. Get a big pan hot, drizzle in olive oil. Drop in onion, peppers, zucchini. Sizzle these around five minutes till softer. Garlic joins the party last, just for a quick minute. 3. Stir in spinach until it looks wilted, then take it all off the heat. 4. In a bowl, stir the ricotta, egg, black pepper. Pretend you’re on TV and taste for “more salt.” 5. Spoon some sauce onto your baking pan so the noodles don’t stick. Lay noodles, spread half your cheese mix, pile on veggies, sprinkle mozzarella, splash more sauce – then repeat the whole shebang. Save enough mozzarella for the very top (trust me, go crazy with cheese there). 6. Toss on some parmesan too. Bake for 35-40 minutes until it’s all melty and the edges look a bit crispy. 7. Let it cool (seriously, I burned my tongue every single time being impatient).

That’s it. Kinda messy, yes. But it works every time and fills the whole kitchen with the best smell.

Serving Suggestions

When it’s time to eat the Best Vegetable Lasagna, you’ve got choices:

Toss a green salad together while it bakes. Simple is good here.
Cut crusty garlic bread if you love carbs as much as I do.
Add a glass of whatever wine’s lying around.
Use leftovers for lunch – it tastes even better the next day.

“My picky teenager doesn’t even blink when I serve this lasagna. She actually *requests* it now! So glad I found this recipe.” – Lisa R.

Best Vegetable Lasagna

Author: Yous
Total Time: 55
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty and flavorful vegetable lasagna that’s both satisfying and healthy, packed with layers of fresh veggies and cheese.

Ingredients

Scale

2 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups fresh spinach
1 onion, diced
3 garlic cloves, minced
1 egg
1 big jar tomato pasta sauce
10–12 lasagna noodles
1 tub ricotta cheese (about 15 oz)
About 3 cups shredded mozzarella
Parmesan for topping
Olive oil, salt, pepper

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Instructions

Preheat your oven to 375°F (190°C).
In a large pan, heat olive oil over medium heat and add onion, peppers, and zucchini. Sauté for about 5 minutes until they soften.
Add minced garlic and cook for an additional minute.
Stir in spinach until wilted, then remove from heat.
In a bowl, mix ricotta, egg, and black pepper. Adjust salt to taste.
Spread some sauce on the bottom of your baking pan to prevent sticking. Layer noodles, half of the cheese mixture, veggies, mozzarella, and sauce. Repeat layers, finishing with mozzarella on top.
Sprinkle Parmesan on top and bake for 35-40 minutes until bubbly and golden.
Allow to cool slightly before serving.

Notes

Feel free to swap out the vegetables based on what you have on hand. Letting the lasagna cool before serving helps prevent burns!

Prep Time: 15
Cook Time: 40
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg