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vegetable lasagna in a casserole dish fresh out of the oven.
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5 from 3 votes

Vegetable Lasagna

Listen up, folks, this Vegetable Lasagna is the real deal. We're talking layers of tender zucchini, yellow squash, and red bell pepper snuggled between creamy ricotta and rich bechamel sauce. Trust me, one bite and you'll be smitten—it's comfort food redefined, a cheesy, veggie-packed masterpiece that'll keep you coming back for seconds!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: lasagna recipe, vegetable lasagna
Servings: 8
Calories: 503kcal
Author: Joanna Cismaru

Ingredients

  • 2 talbespoons olive oil
  • 3 cloves garlic minced
  • 2 medium zucchini thinly sliced
  • 2 medium yellow squash thinly sliced
  • 1 medium red bell pepper diced
  • 16 ounces frozen spinach thawed and squeezed dry
  • 12 sheets oven ready lasagna noodles
  • 2 cups ricotta cheese
  • 1 large egg
  • salt and pepper to taste
  • 2½ cups marinara sauce
  • 2 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated

Bechamel Sauce

  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2½ cups milk
  • 1 pinch nutmeg
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add garlic, followed by zucchini, yellow squash, and red bell pepper. Cook until the vegetables are tender.
    process shots showing how to make vegetable lasagna.
  • Melt butter in a saucepan over medium heat. Whisk in the flour and cook for a minute. Gradually add in the milk, constantly whisking to avoid lumps. Season with nutmeg, salt, and pepper. Continue whisking until the sauce thickens.
    process shots showing how to make vegetable lasagna.
  • In a bowl, mix together ricotta cheese, egg, frozen spinach, salt, and pepper.
    process shots showing how to make vegetable lasagna.
  • In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of lasagna noodles. Next, layer with the ricotta-spinach mixture. Add some sautéed vegetables and drizzle a portion of the bechamel sauce over them. Repeat these layers, finishing with a layer of marinara sauce over noodles. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
    process shots showing how to make vegetable lasagna.
  • Cover the dish with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes, or until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.
    process shots showing how to make vegetable lasagna.

Notes

  1. Oven-Ready Noodles: Seriously, these are a game-changer, making this dish come together even quicker. If you're using traditional lasagna noodles, make sure to pre-cook them according to package instructions.
  2. Squeeze That Spinach: Don't skip squeezing the water out of the thawed spinach. Trust me, you don't want a soggy lasagna!
  3. Bechamel Love: This sauce can thicken quickly, so keep an eye on it. If it gets too thick, just add a splash of milk to loosen it up.
  4. Cheesy Business: Feel free to mix up the cheeses. A blend of mozzarella, provolone, or even a touch of smoked Gouda could add some extra oomph!
  5. Make Ahead: This lasagna is a prime candidate for prepping in advance. Just assemble, cover, and refrigerate. When you're ready, bake it to golden, bubbly perfection!

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 40g | Protein: 29g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 883mg | Potassium: 996mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8489IU | Vitamin C: 45mg | Calcium: 614mg | Iron: 3mg