Veggie Lasagna Recipe Easy: The Weeknight Wonder!

Craving a comforting, cheesy lasagna but short on time and looking for a meat-free option? Look no further! This easy veggie lasagna recipe is your answer. Forget spending hours slaving away in the kitchen; this recipe utilizes simple ingredients and straightforward techniques to deliver a delicious and satisfying meal that even picky eaters will love. Packed with colorful vegetables, creamy ricotta cheese, and tangy tomato sauce, this lasagna is a healthy and flavorful alternative to traditional meat-filled versions. Get ready to impress your family and friends with this surprisingly simple and incredibly tasty dish!

Why This Recipe Works

This veggie lasagna recipe is designed for ease and efficiency without sacrificing flavor. Here’s why it’s a weeknight winner:

• Simple Ingredients: We use readily available vegetables and pantry staples, so you don’t need to hunt down exotic ingredients.
• Quick Prep: Chopping vegetables is the most time-consuming part, but even that can be streamlined with pre-cut veggies or a food processor.
• No-Boil Noodles: Using no-boil lasagna noodles drastically reduces cooking time and eliminates the hassle of dealing with sticky, tangled noodles.
• Customizable: Easily adapt the recipe to your liking by swapping out vegetables, adding different cheeses, or adjusting the seasoning.
• Freezer-Friendly: Make a double batch and freeze half for a future meal. Perfect for busy weeks!

Ingredients

• Lasagna Noodles: 1 box (12-16 ounces) no-boil lasagna noodles
• Ricotta Cheese: 15 ounces, whole milk or part-skim
• Egg: 1 large, beaten
• Parmesan Cheese: 1/2 cup, grated
• Mozzarella Cheese: 2 cups, shredded, divided
• Olive Oil: 2 tablespoons
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Mushrooms: 8 ounces, sliced
• Zucchini: 1 medium, diced
• Bell Pepper: 1 (any color), diced
• Spinach: 5 ounces, fresh, roughly chopped (or 10 ounces frozen, thawed and squeezed dry)
• Tomato Sauce: 24 ounces (about 3 cups), your favorite jarred or homemade
• Italian Seasoning: 1 teaspoon
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, or to taste

Instructions

1. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1/4 cup of the mozzarella cheese. Mix well and set aside.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
3. Add Remaining Vegetables: Add the mushrooms, zucchini, and bell pepper to the skillet and cook until softened, about 7-10 minutes.
4. Incorporate Spinach and Season: Stir in the spinach and cook until wilted, about 2-3 minutes. Season with Italian seasoning, salt, and pepper.
5. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce (about 1/2 cup) on the bottom of a 9×13 inch baking dish.
6. Layer 1: Place a layer of no-boil lasagna noodles over the sauce, overlapping as needed to cover the bottom of the dish.
7. Layer 2: Spread half of the ricotta mixture evenly over the noodles.
8. Layer 3: Spoon half of the vegetable mixture over the ricotta cheese.
9. Layer 4: Spread another layer of tomato sauce (about 1 cup) over the vegetable mixture.
10. Repeat Layers: Repeat layers 1-4.
11. Final Layer: Top with the remaining lasagna noodles, tomato sauce (about 1/2 cup), and the remaining mozzarella cheese.
12. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
14. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Tips for Success

• Don’t Overcook the Vegetables: You want them to be softened but still retain some texture. Overcooked vegetables will become mushy in the lasagna.
• Squeeze the Spinach Dry: If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. This will prevent the lasagna from becoming watery.
• Use Enough Sauce: No-boil noodles need moisture to cook properly. Make sure each layer has enough tomato sauce to hydrate the noodles.
• Don’t Overlap the Noodles Too Much: A slight overlap is fine, but too much overlap can result in uncooked noodles in the center of the lasagna.
• Let it Rest: This is crucial! Allowing the lasagna to rest before cutting allows the cheese to cool slightly and the layers to set, preventing it from falling apart.
• Add More Vegetables: Feel free to add other vegetables you enjoy, such as carrots, eggplant, or broccoli.
• Spice it Up: Add a pinch of red pepper flakes to the vegetable mixture or tomato sauce for a little heat.
• Use Different Cheeses: Experiment with other cheeses, such as provolone or fontina, for a different flavor profile.

Storage Instructions

Refrigerate: Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil, or store in an airtight container.

Reheat: Reheat individual slices in the microwave for 1-2 minutes, or until heated through. To reheat the entire lasagna, cover with foil and bake at 350°F (175°C) for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes to crisp up the cheese.

Freeze: Lasagna can be frozen before or after baking. To freeze before baking, assemble the lasagna according to the instructions, but do not bake. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To bake from frozen, thaw in the refrigerator overnight and then bake as directed. To freeze after baking, let the lasagna cool completely, then cut into individual slices. Wrap each slice tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Reheat from frozen in the microwave or oven.

FAQ

Can I use regular lasagna noodles? Yes, you can, but you will need to boil them according to the package directions before assembling the lasagna. Be sure to slightly undercook them, as they will continue to cook in the oven.

Can I make this lasagna ahead of time? Absolutely! You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator. Add about 10-15 minutes to the baking time.

Can I use a different type of sauce? Yes, you can use any tomato-based sauce you like, such as marinara, arrabiata, or even a creamy tomato sauce.

Can I add meat to this lasagna? While this is a veggie lasagna recipe, you can certainly add cooked ground beef, sausage, or turkey to the vegetable mixture if you prefer.

My lasagna is too watery. What did I do wrong? This is usually caused by not squeezing enough water out of the spinach or using too much sauce. Be sure to squeeze the spinach dry and use the recommended amount of sauce.

Conclusion

This easy veggie lasagna recipe is a guaranteed crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any occasion. With its simple ingredients, straightforward instructions, and customizable nature, it’s a recipe that you’ll turn to again and again. So, ditch the takeout menu and whip up this delicious and satisfying veggie lasagna – your taste buds (and your family) will thank you!