Vegetable Lasagna Recipe

I share a Vegetarian Lasagna Recipe starring zucchini and spinach and a clever layering trick you’ll want to try.

I never thought a veggie lasagna could make me giddy, but this one did. It layers bright zucchini and a mountain of fresh spinach into something that feels like a treat without the guilt.

It’s the kind of dish I make when I want guests to ask what’s different, or when I need lunches that actually excite me all week. Think melty, but not heavy, fresh but not fussy.

Call it Easy Vegetable Lasagna if you want a label, but honestly, the surprise is in the texture and how those simple ingredients sing together. You gotta try it.

Ingredients

• Zucchini: low calorie, good fiber and vitamin C, mild flavor that soaks up sauce.
• Spinach: iron and folate rich, lots of vitamin K, add a fresh leafy bite.
• Ricotta: creamy, adds protein and calcium, keep layers tender and slightly sweet.
• Marinara: tomato based, packed with lycopene and vitamin C, adds savory tang.
• Mozzarella: melty, rich in calcium and protein, makes everything gooey and comforting.
• Garlic: strong flavor a little goes far, boosts savory depth and antioxidants.
• Basil: fragrant, bright herb that lift heavy cheese and tomato notes.

Ingredient Quantities

• 9 lasagna noodles (regular or no-boil)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium zucchini, thinly sliced (about 1 lb)
• 10 oz fresh baby spinach (or about 5 packed cups)
• 4 cups marinara sauce (about 32 oz)
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 3 cups shredded mozzarella (about 12 oz)
• 2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil or parsley, optional

How to Make this

1. Preheat oven to 375°F (190°C). If using regular lasagna noodles, boil them in salted water until al dente about 7 to 8 minutes, drain and lay flat so they dont stick; if using no-boil noodles skip this step.

2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent about 4 to 5 minutes, then add 3 cloves minced garlic and cook 30 seconds.

3. Add the thinly sliced zucchini and cook until softened and a little browned about 5 to 7 minutes. Add the baby spinach in batches, wilting it down as you go. Season the veggies with 1/2 tsp kosher salt, 1 tsp Italian seasoning and about 1/4 tsp freshly ground black pepper. Cook off any excess liquid and then press the veggies with a spoon to remove more moisture so the lasagna wont be watery.

4. In a medium bowl combine 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, the remaining 1/2 tsp kosher salt, the remaining 1 tsp Italian seasoning and the remaining 1/4 tsp black pepper. Mix until smooth. If you like add 1/4 cup chopped fresh basil or parsley now or save it for the top.

5. Spread about 1 cup of the 4 cups marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Lay down 3 lasagna noodles in a single layer.

6. Dollop and spread about one third of the ricotta mixture over the noodles, then half of the cooked veggies, then sprinkle about 1 cup of shredded mozzarella. Spoon about 1 cup more marinara over that layer.

7. Repeat: add 3 more noodles, another third of the ricotta, the rest of the veggies, about 1 cup mozzarella, and about 1 cup marinara. Finish with the last 3 noodles, spread the remaining marinara on top and sprinkle the remaining 1 cup mozzarella evenly over everything.

8. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

9. Let the lasagna rest at least 10 to 15 minutes before cutting so it sets up. Sprinkle the chopped fresh basil or parsley on top if you didnt already, then serve.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. 9×13 inch baking dish
3. Large skillet for sautéing the veggies
4. Large pot for boiling regular lasagna noodles
5. Colander to drain noodles and wilted spinach
6. Cutting board and chef’s knife
7. Mixing bowls (one medium for the ricotta mix, one larger for veggies/sauce)
8. Measuring cups and spoons
9. Wooden spoon or silicone spatula plus a flat spoon to press out veggie moisture
10. Aluminum foil, oven mitts, and a cheese grater if you need to grate the Parmesan or mozzarella

FAQ

Vegetable Lasagna Recipe Substitutions and Variations

• 9 lasagna noodles (regular or no-boil): swap for thinly sliced eggplant or zucchini strips, roasted or grilled first to remove extra water; or use gluten-free oven-ready lasagna sheets in the same amount.
• 15 oz ricotta cheese: replace with 15 oz cottage cheese blended until smooth (drain if watery), or use about 14 oz firm tofu blended with 1 tbsp lemon juice for a vegan ricotta like texture.
• 10 oz fresh baby spinach: use 10 oz frozen chopped spinach, thawed and squeezed very dry, or substitute 6 to 8 cups chopped kale, sautéed until wilted.
• 3 cups shredded mozzarella: swap for provolone or fontina for a richer melt, or use 3 cups dairy-free shredded mozzarella if you need a vegan version.

Pro Tips

– Salt the zucchini and let it sit for 10 to 15 minutes, then squeeze out the liquid with a clean towel or paper towels before you cook it. If you skip this youll end up with a soggy, watery lasagna no matter how long you bake it.

– Cook the spinach way down and press it in a colander or with the back of a spoon to get as much moisture out as possible, then cool it a bit before mixing with ricotta so the cheese wont get runny. Trust me, squeezing is worth the extra two minutes.

– If you use no boil noodles warm your sauce up a little so the noodles can hydrate faster, but if you use regular noodles dont pile on extra sauce unless you really pressed the veggies dry. Also a quick 1 to 2 minute broil at the end will give a great golden top but watch it the whole time or itll burn fast.

– Let the lasagna rest at least 10 to 15 minutes before cutting, this helps it set so you get nice slices, and add fresh basil or parsley right at the end for a brighter flavor. You can also brown the zucchini a bit more when sautéing for extra depth, it makes the whole dish taste less bland.