Vegetable lasagna is a delicious and hearty meal that brings together flavorful vegetables and creamy cheese. Perfect as a main dish, this recipe adds a healthy twist to the classic lasagna. It’s great for family dinners, get-togethers, or meal prep for the week. With layers of roasted vegetables, rich tomato sauce, and cheesy goodness, this dish is sure to please everyone at the table.
Why Make This Recipe
Making vegetable lasagna is a fantastic way to enjoy a variety of vegetables. It’s not only delicious but also nutritious, packed with vitamins and minerals. This recipe is customizable—feel free to use your favorite veggies. It’s suitable for vegetarians and can be easily adjusted to fit various dietary preferences. Additionally, it’s a great dish to prepare ahead of time, making mealtime easy and stress-free on busy days.
How to Make Vegetable Lasagna
Ingredients
- 500 g / 1 lb pumpkin (2cm / 4/5″ cubes)
- 2 large zucchinis (cut into 2cm / 4/5″ chunks)
- 2 onions (any type, cut into wedges)
- 2 tbsp olive oil
- 1 garlic clove (minced)
- Salt and pepper
- 250 g / 8 oz frozen chopped spinach (thawed)
- 500 g / 1 lb ricotta (Note 2)
- 1/2 cup / 50 g grated parmesan (or 3/4 cup shredded cheese)
- 1 egg
- 1 garlic clove (minced)
- 1/8 tsp grated nutmeg (optional, fresh or powder)
- 1/2 tsp each salt and pepper
- 1 tbsp olive oil
- 1 garlic clove
- 1 small onion (finely chopped, any type, I use brown)
- 700 g / 24 oz tomato passata (Note 3)
- 400 g / 14 oz crushed tomato
- 1/2 cup / 125 ml water
- 3/4 tsp each dried thyme and oregano (or basil, parsley)
- 1/2 tsp dried chili flakes (can omit/adjust to taste)
- Salt and pepper
- 330 g / 11 oz jar roasted red pepper strips, drained (Note 4)
- 375 g / 13 oz fresh lasagne sheets (Note 5)
- 300 g / 3 cups shredded mozzarella (or MORE!)
Directions
Roasted Vegetables: Preheat your oven to 200°C (400°F). In a large bowl, toss the pumpkin, zucchinis, onions, garlic, olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 25-30 minutes or until tender.
Sauce: In a pan, heat olive oil over medium heat. Add garlic and onion, cook until soft. Stir in the tomato passata, crushed tomatoes, and water. Add thyme, oregano, chili flakes, salt, and pepper. Let it simmer for 15 minutes.
Ricotta Mixture: In a bowl, combine the ricotta, spinach, egg, garlic, nutmeg, salt, and pepper. Mix well until combined.
Lasagna: In a baking dish, spread a little sauce at the bottom. Layer with lasagna sheets, half of the ricotta mixture, roasted vegetables, roasted red pepper strips, and more sauce. Repeat the layers, finishing with a layer of mozzarella on top. Bake for around 30-35 minutes until golden and bubbly.
How to Serve Vegetable Lasagna
Serve the vegetable lasagna hot, straight from the oven. You can pair it with a fresh green salad or garlic bread for a complete meal. A sprinkle of fresh basil or extra parmesan on top adds a nice touch.
How to Store Vegetable Lasagna
Leftover vegetable lasagna can be stored in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual portions tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To reheat, bake in the oven until heated through.
Tips to Make Vegetable Lasagna
- Make sure to drain excess moisture from the vegetables to avoid a watery lasagna.
- If using dried lasagna sheets, consider pre-cooking them according to the package instructions for best results.
- Feel free to experiment with different vegetables or cheese types based on your taste.
Variation
You can easily switch things up by adding other vegetables like bell peppers, mushrooms, or eggplant. For a vegan version, use tofu instead of ricotta and a non-dairy cheese.
FAQs
1. Can I make vegetable lasagna ahead of time?
Yes, you can prepare it a day in advance. Keep it covered in the refrigerator, and bake when you’re ready to serve.
2. What can I substitute for ricotta cheese?
You can use cottage cheese, cream cheese, or a nut-based cheese for a dairy-free option.
3. Is it okay to use frozen vegetables?
Yes, frozen vegetables can save time and still taste great in this recipe. Just make sure they are thawed and well-drained before use.
Vegetable Lasagna
Ingredients
Roasted Vegetables
- 500 g pumpkin (2cm / 4/5″ cubes)
- 2 large zucchinis (cut into 2cm / 4/5″ chunks)
- 2 onions (any type, cut into wedges)
- 2 tbsp olive oil
- 1 clove garlic (minced)
- Salt and pepper
Cheese Mixture
- 250 g frozen chopped spinach (thawed)
- 500 g ricotta Note 2
- ½ cup grated parmesan (or 3/4 cup shredded cheese)
- 1 large egg
- 1 clove garlic (minced)
- ⅛ tsp grated nutmeg (optional, fresh or powder)
- ½ tsp salt
- ½ tsp pepper
Tomato Sauce
- 1 tbsp olive oil
- 1 clove garlic
- 1 small onion (finely chopped, any type) I use brown
- 700 g tomato passata Note 3
- 400 g crushed tomato
- ½ cup water
- ¾ tsp dried thyme
- ¾ tsp oregano (or basil, parsley)
- ½ tsp dried chili flakes (can omit/adjust to taste)
- Salt and pepper
Lasagna Construction
- 330 g jar roasted red pepper strips, drained Note 4
- 375 g fresh lasagne sheets Note 5
- 300 g shredded mozzarella (or MORE!)
Instructions
Roasting Vegetables
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the pumpkin, zucchinis, onions, garlic, olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 25-30 minutes or until tender.
Making Sauce
- In a pan, heat olive oil over medium heat.
- Add garlic and onion, cook until soft.
- Stir in the tomato passata, crushed tomatoes, and water.
- Add thyme, oregano, chili flakes, salt, and pepper. Let it simmer for 15 minutes.
Preparing Ricotta Mixture
- In a bowl, combine the ricotta, spinach, egg, garlic, nutmeg, salt, and pepper.
- Mix well until combined.
Assembling Lasagna
- In a baking dish, spread a little sauce at the bottom.
- Layer with lasagna sheets, half of the ricotta mixture, roasted vegetables, roasted red pepper strips, and more sauce.
- Repeat the layers, finishing with a layer of mozzarella on top.
- Bake for around 30-35 minutes until golden and bubbly.
