Easy Vegetable Lasagna

Table of Contents

Why Make This Recipe

Easy Vegetable Lasagna is a delightful meal that brings comfort and satisfaction. This dish is not only tasty but also packed with nutritious veggies, making it a great option for vegetarians and anyone looking to eat healthier. It’s a perfect dish for family gatherings, potlucks, or a weeknight dinner, as it can be prepared ahead of time and just baked before serving.

How to Make Easy Vegetable Lasagna

Ingredients

• 14 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/8 teaspoon crushed red pepper flakes
• 2 medium zucchini (cut into 1/2-inch pieces)
• 2 medium yellow squash (cut into 1/2-inch pieces)
• 1 (12-ounce) jar roasted red peppers (drained and cut into 1/2-inch pieces)
• 1 (28-oz) can crushed tomatoes
• Generous handful fresh basil leaves (chopped)
• 1 (15-oz) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60g) parmesan cheese (grated)
• 8 ounces (230g) low-moisture mozzarella cheese (shredded)
• Salt (to taste)
• Fresh ground black pepper (to taste)

Directions

1. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain them and lay flat on aluminum foil to prevent sticking.
2. Preheat the oven to 400 degrees F (204 degrees C). Lightly oil a 13-inch by 9-inch baking dish.
3. In a wide skillet, heat olive oil over medium heat. Add onion and cook until it becomes translucent, about 5 minutes.
4. Stir in garlic, crushed red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook the veggies until they are softened, around 5 to 8 minutes.
5. Add the roasted red peppers and crushed tomatoes. Let it simmer until thickened, about 5 to 8 minutes. Stir in the basil and season with salt and pepper.
6. In a medium bowl, mix the ricotta cheese, eggs, and 1/2 teaspoon salt.
7. In a separate bowl, toss together the parmesan and mozzarella cheese.
8. Spoon about 1 cup of the vegetable mixture into the baking dish to cover the bottom. Arrange 4 noodles side-by-side. Spread half of the ricotta mixture, sprinkle with a third of the cheese, and top with a third of the vegetable sauce.
9. Layer with another 4 noodles, the remaining ricotta mixture, half of the remaining cheese, and half of the remaining sauce.
10. Finish with a final layer of noodles and the rest of the sauce. Sprinkle the remaining cheese on top.
11. Cover with foil and bake for 20 minutes. Then uncover and bake for another 15 minutes until the cheese is crusty. For a golden-brown top, broil for 1-2 minutes. Let it rest for 10-15 minutes before serving.

How to Serve Easy Vegetable Lasagna

Serve the Easy Vegetable Lasagna warm, garnished with some fresh basil if you like. It pairs well with a simple green salad or garlic bread for a complete meal.

How to Store Easy Vegetable Lasagna

If you have leftovers, allow the lasagna to cool completely before covering it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to cover it well to prevent freezer burn.

Tips to Make Easy Vegetable Lasagna

• You can add or substitute any veggies you love, such as spinach, mushrooms, or bell peppers.
• Make sure to cook the veggies well to reduce water content and avoid a soggy lasagna.
• Use no-boil lasagna noodles for an even easier preparation.
• Letting the lasagna rest before cutting makes it easier to serve.

Variation

You can add a meat layer, like ground turkey or beef, for a heartier version. Simply cook the meat in the skillet before adding the other ingredients.

FAQs

1. Can I make this lasagna ahead of time?
Yes! You can prepare the lasagna a day in advance, cover it, and store it in the fridge. Just bake it when you’re ready to serve.

2. Is it possible to make this dish gluten-free?
Absolutely! You can use gluten-free lasagna noodles to make this dish gluten-free.

3. Can I use fresh vegetables instead of canned or jarred?
Yes, fresh vegetables work great! Just make sure to cook them until they are tender before layering them in the lasagna.

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