Vegetable Lasagna

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Whenever the weather turns chilly, I immediately crave a big tray of my favorite comfort food — fresh Vegetarian Lasagna! The bubbly marinara sauce, gooey cheese, and flavorful vegetable medley are irresistible to me. I used to think that a good lasagna took a lot of work, but now I know it doesn’t have to. This recipe is not only easy to make, but it’s also a reliable crowd-pleasing dinner. If you want to get really fancy, be sure to serve this with The Perfect Dinner Side Salad and a loaf of fresh garlic bread.

Whether this is the first lasagna you’ve ever made or you’re a lasagna master, you are sure to enjoy this recipe! When you make it, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it!

Vegetable Lasagna

Sweet Pea Living
A crowd-pleasing lasagna packed with gooey cheese, bubbling marinara sauce, and a delicious medley of fresh vegetables!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 362 kcal

Ingredients
  

  • 2 medium eggplants sliced into long, ¼" layers
  • kosher salt
  • 15 oz ricotta cheese
  • 1 medium egg
  • 1 tbsp olive oil extra virgin
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 2 medium zucchini shredded
  • 1 cup carrots diced
  • 1 cup cremini mushrooms diced
  • cups baby spinach roughly chopped
  • salt to taste
  • ground black pepper to taste
  • ½ cup fresh basil chopped
  • 1 cup mozzarella cheese shredded
  • 1 cup parmesan cheese grated
  • 36 oz of your favorite marinara sauce
  • 4 lasagna noodles

Instructions
 

  • Line a baking pan with paper towels. Lay eggplant slices on paper towels. Season both sides with salt and let sit for 20 minutes.
  • Pat each slice of eggplant dry with a paper towel. Remove the paper towels and return the eggplant slices to the pan. Bake for 20 minutes, turning over after 10 minutes.
  • Whisk together ricotta and egg in a small bowl until smooth. Set aside.
  • In a large non-stick skillet, heat the olive oil over medium-high heat. Add the onion, garlic, zucchini, carrots, mushrooms, and spinach. Cook until veggies are soft and tender, about 5 minutes. Add salt, pepper, and fresh basil (to taste). Remove from heat.
  • Spread a thin layer of marinara sauce on the bottom of a greased 9 x 13 inch casserole dish.
  • On top of the sauce, create a layer of eggplant noodles so that they cover the surface area of the pan. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
  • Create another layer of eggplant noodles. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
  • Layer lasagna noodles on top of the mozzarella cheese. Top with marinara sauce and Parmesan cheese. Cover with plastic wrap and set in the fridge overnight, for 12 – 24 hours.*
  • Remove lasagna from fridge 30 minutes before baking. Preheat oven to 425°F.
  • Bake for 45 minutes, or until the sauce is bubbling and the cheese is golden. Let rest for 30 minutes. Garnish with freshly chopped basil. Serve hot and enjoy!

Video

Notes

 
* If you don’t have time to rest the lasagna overnight, cook your lasagna noodles for half of the time noted on their package. Then, follow the remaining directions. 

Nutrition

Calories: 362kcalCarbohydrates: 30.1gProtein: 18gFat: 17gSaturated Fat: 8gCholesterol: 64mgSodium: 1473mgFiber: 4.6gSugar: 11.2g
Keyword Lasagna, Vegetarian
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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2 Comments

  1. Made this lasagna and it is absolutely delicious 🙂 Just one small note, the other picture you had on your page was way more appetizing than this new one… but the recipe is the same and delicious 🙂

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