Vegetable Lasagna Recipe Easy: The Weeknight Wonder!

Craving comfort food but want to sneak in some extra veggies? Look no further! This vegetable lasagna recipe is incredibly easy to make, packed with flavor, and perfect for a weeknight dinner. We’re talking layers of tender vegetables, creamy ricotta cheese, tangy tomato sauce, and gooey melted mozzarella, all nestled between perfectly cooked lasagna noodles. Forget slaving away in the kitchen for hours; this recipe is streamlined for efficiency without sacrificing taste. Get ready to impress your family and friends (or just yourself!) with this veggie-loaded masterpiece.

Why This Recipe Works

This vegetable lasagna isn’t just easy; it’s also delicious! Here’s why:

• Simple Ingredients: We use readily available vegetables and pantry staples, so you don’t have to hunt down obscure items.
• No Pre-Cooking Noodles: That’s right! We use oven-ready lasagna noodles, saving you a significant amount of time and effort.
• Flavorful Sauce: A combination of jarred marinara sauce and fresh herbs creates a rich and satisfying base.
• Customizable Veggies: Feel free to swap out or add your favorite vegetables! This recipe is incredibly adaptable.
• Easy Assembly: The layering process is straightforward and forgiving, making it perfect for beginner cooks.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 8 ounces sliced mushrooms
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 9 oven-ready lasagna noodles
• 2 cups shredded mozzarella cheese

Instructions

1. Prepare 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, bell pepper, zucchini, yellow squash, and mushrooms. Cook until the vegetables are tender-crisp, about 8-10 minutes, stirring occasionally.
2. Make the Sauce: Stir in the marinara sauce, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
4. Assemble the Lasagna: Spread a thin layer of the vegetable sauce in the bottom of a 9×13 inch baking dish.
5. Layer One: Arrange 3 lasagna noodles over the sauce, overlapping as needed.
6. Layer Two: Spread half of the ricotta mixture over the noodles.
7. Layer Three: Sprinkle with 1/3 of the mozzarella cheese.
8. Layer Four: Spoon half of the remaining vegetable sauce over the mozzarella cheese.
9. Repeat Layers: Repeat layers 1-4.
10. Final Layer: Top with the remaining 3 lasagna noodles, the remaining vegetable sauce, and the remaining mozzarella cheese.
11. Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
12. Uncover and Bake: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
13. Rest: Let the lasagna rest for 10-15 minutes before cutting and serving. This allows the layers to set and prevents it from being too runny.

Tips for Success

Here are a few tips to ensure your vegetable lasagna turns out perfectly:

• Don’t Overcook the Vegetables: Aim for tender-crisp vegetables to avoid a mushy lasagna.
• Salt Your Layers: Season each layer of vegetables and sauce with salt and pepper to ensure even flavor distribution.
• Use High-Quality Marinara Sauce: The flavor of your sauce will significantly impact the overall taste of the lasagna. Choose a marinara sauce you enjoy.
• Don’t Skip the Rest Time: Letting the lasagna rest after baking is crucial for allowing the layers to set and prevent a soupy mess.
• Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as spinach, kale, carrots, or eggplant. Roasted vegetables also work well.
• Moisture Control: Some vegetables, like zucchini and eggplant, can release a lot of water. Consider lightly salting them and letting them sit for 30 minutes before cooking to draw out excess moisture. Pat them dry before adding them to the skillet.
• Cheese Variations: Experiment with different cheeses! Provolone, fontina, or even a smoked Gouda can add interesting flavors.

Storage Instructions

Refrigerating: Leftover vegetable lasagna can be stored in the refrigerator for up to 3-4 days. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to airtight containers.

Freezing: To freeze, let the lasagna cool completely. Cut it into individual portions and wrap each portion tightly in plastic wrap, followed by aluminum foil. Alternatively, you can freeze the entire lasagna in the baking dish. Make sure it’s well-covered with plastic wrap and then aluminum foil. Frozen lasagna can be stored for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight. Then, bake in a preheated oven at 350°F (175°C) until heated through, about 30-45 minutes, or microwave individual portions.

FAQ

Can I use regular lasagna noodles instead of oven-ready noodles?

Yes, you can. Cook the lasagna noodles according to package directions before assembling the lasagna.

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time to ensure it’s heated through.

Can I add meat to this lasagna?

Yes, you can add cooked ground beef, sausage, or turkey to the vegetable mixture for a heartier lasagna.

My lasagna is too watery. What did I do wrong?

This can happen if the vegetables release too much moisture. Make sure to cook the vegetables until they are tender-crisp and drain any excess liquid before adding them to the lasagna. Also, avoid overfilling the lasagna with sauce.

Can I make this vegan?

Yes! Substitute vegan ricotta and mozzarella cheese. You can also use a flax egg in place of the egg in the ricotta mixture.

Conclusion

This easy vegetable lasagna recipe is a winner! It’s a delicious, customizable, and relatively quick way to enjoy a classic comfort food dish packed with healthy vegetables. Whether you’re a seasoned cook or a beginner, you’ll find this recipe simple and satisfying. So, gather your ingredients, preheat your oven, and get ready to create a vegetable lasagna that will have everyone coming back for seconds! Enjoy!