Vegetable Lasagna

Directions

Vegetable Lasagna Recipe

Servings: 6–8

Time: 20 min prep + 50–60 min bake

Ingredients

Vegetables & Protein

1 medium zucchini, sliced thin

1 small eggplant, sliced thin

2 cups fresh spinach (or kale)

1 small red onion, thinly sliced

2 cloves garlic, minced

Optional: 8 oz Italian sausage or cooked chicken

Cheese Mixture

1 ½ cups ricotta cheese

1 cup shredded mozzarella, plus extra for topping

½ cup grated Parmesan

1 egg

Salt and pepper, to taste

1 tsp dried oregano or Italian seasoning

Other Ingredients

9–12 lasagna noodles (regular or no-boil)

3 cups marinara sauce (homemade or store-bought)

Olive oil, for sautéing

Fresh basil or parsley for garnish

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Instructions

1. Prep the vegetables:

Preheat oven to 375°F (190°C).

Heat a drizzle of olive oil in a pan over medium heat. Sauté zucchini, eggplant, onion, and garlic until slightly softened (about 5–7 minutes). Set aside.

If using spinach, wilt it quickly in the same pan with a splash of water or add it raw to the layers.

2. Prepare the cheese mixture:

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, oregano, salt, and pepper. Mix until smooth.

3. Assemble the lasagna:

Spread a thin layer of marinara on the bottom of a 9x13 baking dish.

Layer 3–4 noodles on top.

Spread 1/3 of the cheese mixture over the noodles.

Add 1/3 of the sautéed vegetables. Optional: add a layer of sausage or chicken for your partner.

Spoon ½ cup marinara over the vegetables.

Repeat layers 2 more times (noodles → cheese → veggies/protein → sauce).

Top with remaining noodles, cheese, and a final layer of marinara. Sprinkle extra mozzarella on top.

4. Bake:

Cover with foil (tent to avoid sticking) and bake for 40 minutes.

Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.

5. Rest & serve:

Let lasagna rest 10–15 minutes before slicing to help it set.

Garnish with fresh basil or parsley.

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Tips

Make ahead: Assemble the lasagna a day in advance and refrigerate; bake as directed when ready.

Extra veggies: Mushrooms, bell peppers, or roasted butternut squash can be added for variety.