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A slice of vegetable lasagna being lifted from a white baking dish showing distinct layers of creamy ricotta, marinara sauce, sauteed vegetables, and melted mozzarella cheese

Best Vegetable Lasagna

A hearty vegetable lasagna layered with sauteed cremini mushrooms, zucchini, red bell pepper, baby spinach, and onion in a rich marinara sauce, finished with creamy ricotta, melted mozzarella, and Parmesan. Made with oven-ready noodles for easier prep and big enough to feed a crowd.
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Prep Time 45 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 12 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 cups yellow onion chopped
  • 1 red bell pepper chopped
  • 8 oz cremini mushrooms chopped
  • 2 medium zucchini chopped into 1/2-inch pieces
  • 4 cloves garlic minced
  • 48 oz marinara sauce
  • 1 tsp dried Italian seasoning
  • salt and pepper to taste
  • 2 pinches crushed red pepper flakes or to taste
  • 0.25 cup fresh parsley chopped
  • 5 oz baby spinach coarsely chopped
  • 1 egg
  • 1 cup ricotta cheese 8 oz, whole milk preferred
  • 9 oven-ready lasagna noodles no-boil
  • 16 oz shredded mozzarella cheese about 4 cups
  • 0.5 cup grated Parmesan cheese
  • fresh basil or parsley optional, for serving

Equipment

  • Large skillet or Dutch oven
  • 9x13-inch baking dish
  • Medium mixing bowl
  • Aluminum foil with cooking spray
  • Rimmed baking sheet

Method
 

  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, bell pepper, mushrooms, and zucchini. Cook stirring occasionally for 7 to 8 minutes until softened. Add the minced garlic and cook stirring for 30 seconds.
  3. Add marinara sauce, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Stir to combine. Bring to a simmer then reduce heat to low and cook for 10 to 15 minutes stirring occasionally. Stir in the chopped spinach and let it wilt fully into the sauce. Remove from heat.
  4. Beat the egg lightly in a medium bowl. Add the ricotta cheese and stir until smooth and combined. Set aside.
  5. Spread about 1 cup of sauce into the bottom of a 9x13-inch baking dish. Lay 3 oven-ready noodles in an even layer. Spread one-third of the remaining sauce over the noodles. Drop small spoonfuls of half the ricotta mixture across the surface. Sprinkle one-third of the mozzarella and one-third of the Parmesan over the top.
  6. Repeat the same layer: 3 noodles, half the remaining sauce, the rest of the ricotta mixture, half the remaining mozzarella, and half the remaining Parmesan.
  7. Place the final 3 noodles on top. Spread the remaining sauce evenly making sure all noodles are fully covered edge to edge. Top with all remaining mozzarella and Parmesan.
  8. Spray the underside of a piece of foil lightly with cooking spray and cover the baking dish tightly. Place a rimmed baking sheet on the rack below to catch any drips.
  9. Bake covered for 35 minutes. Uncover and continue baking for 10 to 15 more minutes until the cheese is lightly golden and the sides are hot and bubbly.
  10. Remove from oven and let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil or parsley if desired.

Notes

Store leftovers covered in the refrigerator for up to 5 days. Reheat individual slices with a damp paper towel in the microwave in 90-second intervals or in a foil-covered baking dish at 350 degrees F for 20 minutes. Spoon extra marinara over the top before reheating to keep it moist. Freeze fully cooled slices wrapped tightly for up to 3 months and thaw overnight before reheating. The 15-minute resting time before slicing is essential for clean layers. Whole milk ricotta is strongly recommended for the creamiest texture.