Name: Baked Italian Vegetable Lasagna Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 1 jar (24 oz) marinara sauce; 15 oz ricotta cheese; 1 egg; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup sliced mushrooms; 2 cups fresh spinach; 1 tablespoon dried basil; 1 tablespoon dried oregano; Salt and pepper to taste

Jump to Recipe

If you are craving a comforting yet wholesome meal that bursts with the vibrant flavors of fresh vegetables and rich Italian cheese, then you are going to love this Baked Italian Vegetable Lasagna Recipe. This dish is a celebration of garden-fresh zucchini, bell peppers, mushrooms, and spinach layered lovingly with creamy ricotta, mozzarella, and Parmesan—all nestled between tender sheets of lasagna noodles and smothered in aromatic marinara sauce. It’s the perfect way to indulge in a traditional lasagna with a deliciously nutritious twist that will have everyone asking for seconds.

A glass pan holds a layered lasagna with four visible layers of wide, wavy-edged pasta sheets. The bottom layer is a rich red sauce with bits of green vegetables and light-colored small chunks, topped by pasta. The next layer shows a creamy white cheese mix with green spinach leaves, covered by another pasta sheet. Above this is another layer of red sauce spread under melted golden-yellow cheese with browned spots and sprinkled with grated light yellow cheese and more spinach leaves on top. The edges of the pasta are curled slightly outwards, and the lasagna sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to creating this colorful and hearty vegetable lasagna. Each item plays a star role to build layers of flavor, texture, and inviting color that make this recipe irresistible.

Lasagna noodles: 9 noodles boiled until tender to create the perfect base and layers for your lasagna.
Olive oil: 2 tablespoons to sauté the vegetables, adding richness and helping to blend flavors beautifully.
Onion: 1 chopped onion for a sweet and aromatic foundation.
Garlic: 2 cloves minced, bringing a warm, flavorful kick.
Zucchini: 1 sliced zucchini for a mild, slightly crunchy texture that balances the dish.
Red and yellow bell peppers: 2 peppers chopped, providing sweetness and vibrant pops of color.
Mushrooms: 1 cup sliced for a meaty, earthy note that complements the other vegetables.
Fresh spinach: 2 cups to add a subtle bitterness and fresh green color.
Marinara sauce: 1 jar (24 oz) for a rich and tangy tomato base that ties everything together.
Dried basil and oregano: 1 tablespoon each to deepen the Italian flavors.
Ricotta cheese: 15 oz mixed with egg for creamy, luscious layers that provide a delicate texture.
Egg: 1 to bind the ricotta mixture perfectly.
Shredded mozzarella cheese: 3 cups to ensure a gooey, melty finish on every bite.
Grated Parmesan cheese: 1 cup for a sharp, savory sprinkle over the top and between layers.
Salt and pepper: To taste, enhancing and balancing the flavors of all ingredients.

How to Make Baked Italian Vegetable Lasagna Recipe

Step 1: Prepare the Noodles

Start by boiling the lasagna noodles according to the package instructions until they’re al dente. This ensures they’ll hold their shape and have the perfect bite after baking. Drain them carefully and set aside while you cook up the vegetable filling.

Step 2: Sauté the Vegetables

Heat olive oil over medium heat in a large skillet. Toss in the chopped onion and minced garlic, stirring until softened and fragrant—this base layer infuses the dish with depth and sweetness. Next, add the sliced zucchini, red and yellow bell peppers, and mushrooms. Cook for about 5 to 7 minutes, stirring gently until the vegetables are tender but still vibrant. Finally, toss in the fresh spinach and cook until it wilts down, then season everything with salt, pepper, dried basil, and oregano to bring out the classic Italian flavors.

Step 3: Mix the Ricotta Filling

In a separate bowl, whisk together the ricotta cheese and egg until smooth and creamy. A pinch of salt and pepper here adds that gentle seasoning needed to brighten the cheese layer. This simple mixture will add luscious creaminess and a light, delicate binding to your lasagna layers.

Step 4: Preheat and Assemble

Preheat your oven to 375°F (190°C). On a 9×13 inch baking dish, spread a thin layer of marinara sauce to keep the noodles moist during baking. Begin layering: place 3 lasagna noodles side by side, followed by half of the sautéed vegetables, then half of the ricotta mixture spread evenly. Sprinkle 1 cup of mozzarella along with some Parmesan cheese on top. Repeat these layers one more time for a hearty, stacked lasagna.

Step 5: Finish Layering and Bake

Complete your masterpiece with the last 3 noodles, a generous coat of marinara sauce, and the remaining mozzarella and Parmesan cheeses for a golden, bubbling crust. Cover the dish with foil to prevent the cheese from burning and bake for 25 minutes. Then, remove the foil and bake an additional 15 to 20 minutes until the top is beautifully bubbly and golden brown. Let it rest for 10 minutes before slicing to allow the layers to set beautifully.

How to Serve Baked Italian Vegetable Lasagna Recipe

Baked Italian Vegetable Lasagna Recipe - Recipe Image

Garnishes

Fresh herbs like basil or oregano leaves make a stunning garnish, adding a pop of fresh green and an extra layer of aroma. You might also sprinkle a bit more grated Parmesan right before serving for an elegant finish.

Side Dishes

To round out this meal, a crisp green salad with a tangy vinaigrette or warm, crusty garlic bread pairs perfectly. These sides add balance and texture to each bite of the rich lasagna.

Creative Ways to Present

Consider serving the lasagna in individual portions within ramekins for a charming presentation at dinner parties. You can also layer it in clear glass dishes to showcase the vibrant colors of the vegetables and cheeses for a visual treat before the first bite.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover lasagna tightly in plastic wrap or transfer to an airtight container and keep it in the refrigerator for up to 3 days. The flavors meld beautifully overnight, often tasting even better the next day.

Freezing

This Baked Italian Vegetable Lasagna Recipe freezes wonderfully. Wrap individual slices or the entire dish securely in foil and plastic wrap before freezing for up to 2 months. When you’re ready for a comforting meal, just thaw in the fridge overnight.

Reheating

Reheat refrigerated slices in a preheated oven at 350°F (175°C) for about 20 minutes until warmed through and the cheese is melty. If reheating from frozen, allow extra time and cover with foil to avoid over-browning the top.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, no-boil noodles work well and can save time. Just be sure to spread extra marinara sauce to keep them moist while baking.

Is this recipe suitable for vegetarians?

Absolutely! This lasagna is fully vegetarian-friendly, packed with flavorful vegetables and cheeses without any meat products.

Can I substitute different vegetables?

Definitely! Feel free to swap in your favorite seasonal veggies like eggplant, carrots, or kale for a personalized twist.

How long does it take to bake the lasagna?

The baking time is about 40 to 45 minutes in total, including 25 minutes covered and 15 to 20 minutes uncovered to get that perfect golden crust.

What do I do if my lasagna is too watery after baking?

This can happen if excess moisture from the vegetables collects. To avoid this, be sure to sauté veggies well to evaporate liquid before layering, and don’t forget to drain your noodles properly.

Final Thoughts

There is something truly magical about sitting down with a warm slice of this Baked Italian Vegetable Lasagna Recipe after a busy day. It’s a comforting dish that brings the freshness of garden veggies and the richness of Italian cheese into one delightful meal. I promise once you try this recipe, it will quickly become one of your favorite go-to dinners, perfect for family nights or impressing guests. So grab your apron and start layering—this lasagna is waiting to become your next cherished classic!