Veggie Lasagna Recipe

Mak Erot

3 min read

·

Apr 06, 2025

21

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A Deliciously Easy Veggie Lasagna Recipe

Lasagna is a classic comfort food, but it can be surprisingly heavy and unhealthy. This recipe offers a lighter, vegetarian alternative that's packed with flavour and nutrients, perfect for a weeknight dinner or a special occasion. It's also easily adaptable to your favorite vegetables!

Ingredients You'll Need:

This recipe serves 6-8 people. Feel free to adjust quantities based on your needs.

• For the Vegetable Filling:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese (part-skim for a healthier option)
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten

• For Assembly:

  • 9 lasagna noodles (oven-ready or no-boil preferred to save time!)
  • 2 cups shredded mozzarella cheese

Instructions: A Step-by-Step Guide

1. Prepare the Vegetable Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, bell pepper, zucchini, and yellow squash. Cook for another 5-7 minutes, until the vegetables are tender-crisp.

2. Simmer the Sauce: Add the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper to the skillet. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

3. Mix the Ricotta: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.

4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, slightly overlapping if necessary. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture. Repeat layers: noodles, ricotta, vegetables. Top with the remaining noodles and the remaining tomato sauce. Sprinkle generously with mozzarella cheese.

5. Bake to Perfection: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the lasagna is heated through.

6. Rest and Serve: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut.

Tips and Variations:

• Add Protein: For extra protein, add cooked lentils, chickpeas, or crumbled vegetarian sausage to the vegetable filling.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Use Different Vegetables: Feel free to substitute your favorite vegetables, such as mushrooms, spinach, eggplant, or carrots.
• Make it Ahead: This lasagna can be assembled ahead of time and baked later. Just cover it tightly with plastic wrap and refrigerate until ready to bake. Add about 15-20 minutes to the baking time if baking from cold.

Enjoy Your Homemade Veggie Lasagna!

This recipe is a great way to enjoy a classic dish with a healthy and delicious twist. The vibrant vegetables and creamy ricotta create a flavourful combination that will satisfy even the most discerning lasagna lover. Let us know in the comments how your veggie lasagna turned out! We'd love to see your creations!