If you’re on the lookout for a cozy, hearty dish that is both satisfying and packed with flavor, let me introduce you to my delightful Vegetable Lasagna. This recipe is a celebration of vibrant vegetables and creamy cheeses, all layered between sheets of tender pasta. With the convenience of olive oil spray and no-boil noodles, this dish comes together effortlessly, making it an ideal choice for busy weeknights or a leisurely weekend dinner. Let’s dive into why this Vegetable Lasagna is sure to become a staple in your kitchen.

Why You’ll Keep Making It

This Vegetable Lasagna is not just another pasta dish; it’s a canvas for whatever seasonal vegetables you have on hand. The combination of colorful bell peppers, zucchini, mushrooms, and fennel creates a symphony of textures and flavors that will delight your palate. The creamy ricotta and gooey mozzarella add a rich creaminess that complements the vegetables perfectly. Plus, it’s a fantastic way to sneak in some extra veggies into your diet without skimping on taste. Whether you’re cooking for a crowd or just for yourself, you’ll find that this lasagna is both versatile and satisfying.

Ingredients at a Glance

1 red bell pepper, seeded and cut into ½-inch pieces
1 yellow bell pepper, seeded and cut into ½-inch pieces
1 large zucchini, cut into ½-inch thick rounds
4 ounces sliced mushrooms
1 medium fennel bulb, stalks and fronds removed, cut into ½-inch pieces
1 medium red onion, sliced into ½-inch pieces
6 garlic cloves, smashed lightly
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon kosher salt
Freshly ground black pepper, to taste
15 ounces ricotta cheese
½ cup finely grated Pecorino Romano or Parmesan cheese
1 cup chopped fresh basil, plus more for garnish
5 cups marinara sauce
9 ounces no-boil lasagna noodles
3 cups shredded mozzarella cheese

Equipment Breakdown

Large skillet – for sautéing vegetables.
9×13 inch baking dish – for layering the lasagna.
Mixing bowl – for combining cheeses and herbs.
Aluminum foil – to cover during baking.
Cooking spray – olive oil spray for greasing the baking dish.

Cook Vegetable Lasagna Like This

Step 1: Prepare the Vegetables

Start by heating a large skillet over medium heat. Spray the pan with olive oil spray to prevent sticking. Add the red and yellow bell peppers, zucchini, mushrooms, fennel, red onion, and smashed garlic cloves. Sauté the vegetables for about 8-10 minutes, or until they are tender and slightly caramelized. Stir in the balsamic vinegar, dried oregano, dried basil, kosher salt, and freshly ground black pepper. Remove from heat and set aside.

Step 2: Mix the Cheeses

In a mixing bowl, combine the ricotta cheese, Pecorino Romano or Parmesan cheese, and chopped fresh basil. Mix until well combined and set aside.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Lightly spray your 9×13 inch baking dish with olive oil spray. Spread a layer of marinara sauce on the bottom of the dish. Place three sheets of no-boil lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetable mixture. Sprinkle with one cup of shredded mozzarella cheese. Repeat this layering process, starting with another layer of marinara sauce, then noodles, the remaining ricotta mixture, the remaining vegetables, and another cup of mozzarella. Finish with a final layer of noodles topped with the remaining marinara sauce and the last cup of mozzarella cheese.

Step 4: Bake the Lasagna

Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with olive oil). Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier.

Fit It to Your Goals

For a lighter option, reduce the amount of cheese used or substitute part-skim ricotta.
Add more greens by incorporating spinach or kale into the vegetable mixture.
Make it gluten-free by using gluten-free lasagna noodles.
For a protein boost, add cooked lentils or chickpeas into the vegetable mixture.

Pitfalls & How to Prevent Them

It’s easy to stumble when making lasagna, but with a few tips, you can prevent common pitfalls:

Don’t skip the sautéing step for the vegetables; it enhances their flavor and texture.
Ensure your no-boil noodles are fully covered with sauce to prevent dryness.
Let the lasagna rest after baking; this helps it hold its shape when slicing.
Keep an eye on the cheese towards the end of baking to avoid burning.

Make-Ahead & Storage

This Vegetable Lasagna is perfect for make-ahead meals. You can assemble the entire dish the night before, cover it tightly with foil, and store it in the refrigerator until you’re ready to bake it. Just remember to add a few extra minutes to the baking time if you’re baking it straight from the fridge. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or you can freeze them for up to 3 months. Reheat individual portions in the microwave or bake from frozen at 375°F (190°C) until heated through.

The Takeaway

Vegetable Lasagna is more than just a dish; it’s a celebration of flavors, textures, and colors. It’s the kind of meal that brings people together, whether you’re having a cozy family dinner or entertaining guests. With its easy preparation and the ability to customize based on what you have on hand, this recipe is bound to become a favorite in your household. So grab your ingredients, preheat the oven, and get ready to enjoy a slice of this delicious Vegetable Lasagna!

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