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My whole family is obsessed with Vegetable Lasagna. It’s such a great way to use up extra vegetables at the end of the week. Once the veggies are chopped, cooked, and layered between pasta sauce and lots of cheese, what picky eater would notice mushrooms are in there?
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We’re a big lasagna family (see these zucchini lasagna, eggplant lasagna, and even lasagna soup versions). It’s filling, comforting, and exactly what I—and my kiddos—want to eat as soon as the temperature dips! This vegetable lasagna has to be one of my new favorite lasagne. I love sneaky ways to get my family to eat more veggies, and this cozy casserole is exactly that! Bell pepper, mushrooms, and spinach are nestled between layers of noodles, marinara sauce, melted mozzarella and parmesan, and creamy ricotta cheese.
The one thing I’ll say is that lasagna—even easy vegetable lasagna—takes a little time to make. But it’s so worth it.
Recipe At a Glance
Cuisine Inspiration: American and Italian
Primary Cooking Method: Oven
Key Flavor: Cheese, tomatoes, mushrooms, and tomatoes
Skill Level: Easy
Why This Is So Good
- Make-ahead: Lasagna can be baked ahead of time and reheated! It can even be frozen. I’ll go into both of these storage methods more below!
- Feeds a crowd: I don’t know many recipes that are this easy to make and feed as many people! It’s great for big family dinners.
- Simple to make: This vegetable lasagna doesn’t have a ton of ingredients and is easy to layer! It’s just noodles, veggies, cheese, sauce, and cheese!
Ingredients to Make Vegetable Lasagna
- Lasagna sheets: I use regular lasagna sheets, but you could use the no-boil kind and skip the boiling step in the recipe!
- Olive oil: You’ll need a little oil to cook the veggies.
- Onion: Make sure to dice the onion, which will help it cook quickly!
- Bell pepper: I prefer green bell pepper for its mild, not-too-sweet flavor, but you could use another kind of bell pepper.
- Sliced Baby Bella mushrooms: These small, mild-tasting mushrooms cook quickly! I like to buy pre-sliced mushrooms so chopping them up is easy.
- Frozen spinach: You may need to cook it or just thaw it, depending on what spinach you buy!
- Garlic: Micing the garlic will allow it to be evenly distributed in the veggie mixture!
- Ricotta cheese: Use full-fat ricotta for the best flavor.
- Egg: One egg helps bind the ricotta filling and gives it a light, fluffy texture.
- Italian seasoning: This has herbs like dried basil, oregano, rosemary, and thyme in it. Sometimes I even make my own Italian seasoning!
- Marinara sauce: Feel free to use your favorite store-bought brand to save time or make your own!
- Mozzarella cheese: Use low-moisture (the kind in blocks, not the fresh stuff) mozzarella cheese, which is easy to grate!
- Parmesan cheese: Because of the rennet in parmesan cheese, some vegetarians may prefer to leave this out! If you don’t mind it, I think it adds great flavor to the vegetable lasagna.
Popular Substitutions & Additions
- Use different veggies. Try chopped zucchini, eggplant, kale, carrots, or corn.
- Make it gluten-free. Just swap in your favorite gluten-free lasagna noodles.
- Add caramelized onions. Whenever I make caramelized onions, I can’t get over how delicious they are. They’d be amazing added as a layer in this lasagna.
- Add fresh herbs. Stir in chopped parsley or basil into the ricotta mixture for more flavor!
- Use a protein. While this is a vegetarian recipe, you can add cooked ground turkey, chicken, or beef as a layer. For a vegetarian protein boost, try crumbled tofu or tempeh, or lentils.
How to Make Vegetable Lasagna
This vegetable lasagna is all about the layers. I also have to call out the creamy ricotta filling! It’s flavored with Italian seasoning and so delicious.
Prepare the Ricotta Mixture
Cook the Lasagna’s Veggie Filling Layer
Assemble and Bake Veggie Lasagna
Tips for Making the Best Easy Vegetable Lasagna
- Opt for a more runny ricotta. To make the ricotta mixture easier to spread, I like to use a runnier ricotta like Galbani.
- Cook the mushrooms long enough for the best texture. You want to make sure you no longer see any standing moisture in the pot. This will ensure the final lasagna is not soggy and has well-defined layers.
- Get all of the moisture out of the spinach. I like to squeeze the thawed spinach over a fine mesh strainer to remove as much moisture as possible. This will prevent soggy lasagna!
- Rest the lasagna before slicing and serving. After you take the lasagna out of the oven, let it sit for about 15 minutes before slicing. This will help it set and prevent it from falling apart when it’s sliced and removed from the pan!
What to Serve With Vegetarian Lasagna Spinach
- Cheesy Garlic Bread
- Garlic Knots
- Air Fryer Vegetables
- Fresh Garden Salad
- Caesar Kale Salad
- Strawberry Caprese Salad
Frequently Asked Questions
Let the vegetable cool to room temperature, then transfer it to an airtight container or cover the baking dish with foil. It will last in the fridge for about 5 days. To reheat, you can cook the lasagna in its baking dish at 350°F tented with foil and bake for about 20-25 minutes, or until heated through. Alternatively, you can reheat single portions in the microwave!
You absolutely can! Transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight and then follow the reheating instructions above!
Your lasagna shouldn’t be watery! If it is, it might be the kind of marinara sauce you used. You should also make sure to let it cool and firm up a bit before slicing.
This Vegetable Lasagna might be the most delicious, sneakiest way to get my kiddos to eat their veggies! And not just any veggies, but mushrooms! Parents of picky eaters know this is a huge deal.
More Lasagna Recipes:
- Heirloom Tomato Lasagna
- Greek Yogurt Lasagna
- Easy Homemade Lasagna
- Eggplant Lasagna
- Spaghetti Squash Lasagna
- 3-Cheese Stuffed Shells
- Spinach Lasagna Roll Ups
- Zucchini Lasagna
- Sheet Pan Lasagna
- Lasagna Soup
If you try this feel good Vegetable Lasagna recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Vegetable Lasagna
Ingredients
- 1 pound lasagna sheets
- 3 teaspoons salt plus more to taste
- 2 tablespoons olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 (24-ounce) container Baby Bella mushrooms roughly chopped
- 2 (10-ounce) boxes frozen spinach cooked according to package directions and thoroughly drained
- 4 garlic cloves minced
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 teaspoons Italian seasoning
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 2 ½ cups grated low-moisture mozzarella cheese divided
- ¼ cup grated parmesan cheese divided
Instructions
- Bring a large pot of water to a boil and line a sheet pan with parchment paper. Add 2 teaspoons of salt, then add lasagna sheets and cook until al dente. Drain lasagna sheets, then set overlapping on the prepared sheet pan so they don’t stick together.
- Add olive oil to a large pot and set over medium heat. Add onion, green pepper and mushrooms and cook for 12 to 15 minutes, or until the vegetables have softened and the mushrooms have released all of their moisture. Add the spinach, garlic, and remaining 1 teaspoon salt, and cook for 2 to 3 minutes more. Set vegetable mixture aside.
- In a medium bowl combine ricotta, egg, Italian seasoning, black pepper, and a pinch of salt.
- Preheat the oven to 375˚F. Add a very thin layer of marinara sauce into the bottom of a 9 by 13-inch baking dish. Add a layer of noodles, followed by about 1 ½ cups of the vegetable mixture, doing your best to smooth the veggies into a single layer. Dollop about ¾ cup of ricotta mixture on top of the veggies, smoothing it into a somewhat even layer. Add a thin layer of marinara on top of the ricotta mixture, then top with about ½ cup of mozzarella, and finally another layer of noodles. Repeat this process two more times so you have a total of three layers. Add remaining marinara sauce on top of the final layer of noodles, followed by remaining mozzarella and all of the grated parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly. Let rest for 15 minutes before cutting.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Looks easy. Will try.
Awesome! Let me know what you think.