Aaaaand it's summer...in May?? What?!? I've already busted out the air conditioner so that doesn't bode well for this years August situation.
Also I didn't get the memo on the month early season change and made lasagna 😅. But its YUMMY and should be eaten all year long anyway so here you go. Garden vegetable lasagna 🙌🏻.
Seriously though, you can eat this dish all year long. It's much lighter than your standard meat sauce lasagna. Packed full of veggies, just a little cheese and some marinara sauce is all that's between the layers of lasagna noodles.
Oh and also, once you throw it in the oven it only takes 30 minutes to bake through! True, a 10 minute stint on the stove is needed to soften up the veggies but WAY better than the usual "1 hour bake time but really more like 2" to get your lasagna cooked all the way through.
Since it is lacking in the meat department, I like to make this garden vegetable lasagna with three layers of cheesy, saucy veggies. Light and yet still super filling! Recipe below.
Garden Vegetable Lasagna
Description
Best ever three layered vegetarian lasagna with zucchini, carrots, spinach, marinara sauce, ricotta, mozzarella and parmesan cheese.
Ingredients
- 12 lasagna noodles
- 2 medium zucchini, quartered and diced
- 2 medium carrots, quartered and diced
- ½ yellow onion, diced
- 1 cup baby spinach, roughly chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, roughly chopped + extra for garnish
- 1 cup ricotta cheese
- 1 medium egg
- 2 cups mozzarella cheese, grated
- ¼ cup parmesan cheese, grated
- 2 cups store bought or homemade marinara
- 1 tablespoon extra virgin olive oil
- Coarse salt, ground black pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9X13 casserole dish.
- Whisk together egg and ricotta in a small bowl until smooth. Set aside.
- Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
- While the noodles are boiling, heat olive oil to a large skillet over medium high heat.
- Stir in zucchini, carrots, and onion. Cook until somewhat softened, about 5 minutes.
- Add basil, spinach, and garlic, cook until spinach is wilted and garlic is fragrant, about 2 minutes. Remove from heat. Add salt and pepper to taste.
- Spread ¼ cup of the marinara sauce on the bottom of the prepared casserole dish.
- Lay 3 noodles into the dish, cutting as necessary to fit. Spread evenly with ½ cup of the marinara sauce and ⅓ of the egg ricotta mixture. Evenly sprinkle ⅓ of the cooked vegetable mixture and top with ½ cup of mozzarella cheese. Repeat this process twice more for two more layers.
- Top final layer with last 3 noodles. Spread with the last of the marinara sauce and sprinkle with parmesan cheese and remaining mozzarella cheese.
- Bake for 30 minutes until sauce is bubbling and cheese is golden. Let cool for 10 minutes. Garnish with freshly chopped basil.
Rebecca B. says
I've been looking for a good vegetarian lasagna recipe and this is it! I think spinach was accidentally forgotten in the ingredient list! But I'm assuming its a handful of fresh spinach? I'll be trying this soon and will report back! Thanks for such a delicious looking recipe!
Rebecca B. says
Made this for dinner last night and it was delicious!
Judy says
Hi. Can this be made ahead and frozen? If so what are the reheating instructions. Thank you.
Nancee N says
This was fantastic! Added Green Olives and went over well for all the meat eaters!
Lauren says
Made this last night and it was delish!!!!
Aberdeen says
Thank you so much!
FuckFuckFuck says
This is the most delicious lasagna recipe I ever had! Even better than the meaty lasagna! I'm going to look at your other vegetarian recipes. If they are good, I'm set to become a vegetarian!
Jessica says
I’m planning to make this for a small family dinner party and was wondering if I could make it ahead of time? Maybe the day before? What are your recommendations?! Love this recipe and want to share it
Alishea says
Delicious! I used a spicy marinara and it turned out so wonderful😄
Chrissa says
I absolutely LOVE this vegetable lasagna recipe! I've made this recipe multiple times and it never disappoints! I have added green pepper, mushrooms, and artichoke hearts... this recipe is a keeper for sure!
Enid says
This lasagna was excellent. Tastes better each day. It’s a keeper for sure
Rochelle Berwald says
Absolutely delicious. Can it be for frozen if so how. Definitely wil make again!
Kelsie says
This was delicious! Just the right combination and amount of vegetables. Will make it again.
De says
Do you use a particular brand or recipe for the marinara?
Aberdeen says
I do! I have a pantry friendly homemade marinara sauce recipe. However, if I don't have time to make one at home, my favorite brands to use instead are Delallo and Rao's.
Mary Flickinger says
This is simply amazing 😻
Absolutely delicious and I would serve this at any special occasion. I’m grateful to have found such a good recipe.
Aberdeen says
Thank you so much!