Garden Veggie Lasagna

🕒 Prep: 20 min
🔥 Cook: 35 min
🍽 Serves: 8
★★★★★
Be the First to Review!

If you're craving a hearty, veggie-filled meal, this Garden Veggie Lasagna is just the ticket. Packed with fresh vegetables and cheesy goodness, it's a comforting dish perfect for any time of the year. Let's jump in and get cooking!

Ingredients for Garden Veggie Lasagna

Olive oil is our base for sautéing the vegetables, imparting a subtle richness. Onion and garlic provide the aromatic foundation, infusing the dish with savory depth. Bell peppers add a sweet, crisp contrast to the mix. Zucchini offers a mild, refreshing flavor, while mushrooms bring umami richness. Spinach adds a leafy, nutritious element, balancing the flavors beautifully.

Marinara sauce ties everything together with its tangy, tomato base. Lasagna noodles form the sturdy layers that hold this masterpiece together. Ricotta cheese provides creaminess, while mozzarella cheese adds melty, stretchy goodness. Parmesan cheese lends a nutty, savory finish. Finally, a sprinkle of oregano, salt, and black pepper completes the flavor profile with a touch of spice and seasoning.

Tips & Tricks

  • Use a mandoline slicer to get evenly thin slices of zucchini and mushrooms for a uniform texture.
  • Don't skip the cooling step; it helps the layers set and makes serving easier.
  • If you have extra veggies in the fridge, feel free to toss them in—this recipe is very forgiving!

Serving Suggestions

This Garden Veggie Lasagna pairs wonderfully with a simple mixed greens salad tossed in a light vinaigrette. A side of garlic bread is perfect for mopping up any extra marinara sauce. For a refreshing finish, consider a chilled glass of white wine or a sparkling water with lemon.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Absolutely! Assemble it, cover tightly, and refrigerate up to a day in advance. Just bake it when you're ready to enjoy.
Can I freeze leftovers?
Yes, lasagna freezes well. Wrap individual portions and freeze for up to three months. Reheat in the oven or microwave until warmed through.
What if I don't have ricotta cheese?
You can substitute cottage cheese or even a homemade bechamel sauce for a different texture and flavor.

Garden Veggie Lasagna Recipe Walkthrough

First, get your oven preheating to 375°F. Meanwhile, grab a large skillet and heat up your olive oil over medium heat. Toss in the onions and garlic, giving them a good stir until they're fragrant and just starting to soften.

Next, add in the bell peppers, zucchini, and mushrooms. Sauté these until they're tender and just about perfect—about 5 to 7 minutes should do it. Now, let’s introduce the spinach to the party. Stir it in and watch as it wilts down quickly, absorbing all those wonderful flavors.

Grab a 9x13 inch baking dish and spread a thin layer of marinara sauce across the bottom. Lay down 3 lasagna noodles over the sauce, making sure they cover the base. Spoon half of your glorious vegetable mixture over them, spreading it out evenly.

Now, dollop half of the ricotta cheese over the veggies, spreading it as evenly as you can. Sprinkle a cup of mozzarella cheese on top for that melty layer we all love. Repeat the layering process with the remaining ingredients, making sure the final layer is all about the noodles and a generous spread of marinara sauce.

Top the entire dish with the remaining mozzarella and Parmesan cheese. Sprinkle with oregano, salt, and black pepper for that final touch. Cover it with foil, pop it in the oven, and let it bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbling and golden brown. Let it cool for about 10 minutes before diving in.

Why You'll Love This Recipe

  • Loaded with fresh, colorful vegetables that add flavor and nutrients.
  • Easy to customize with your favorite veggies or cheese.
  • Perfect for meal prepping or feeding a crowd.
  • Comforting and satisfying without being overly heavy.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup chopped bell peppers
1 cup sliced zucchini
1 cup sliced mushrooms
2 cups spinach leaves
24 oz marinara sauce
9 lasagna noodles, cooked
15 oz ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onions and garlic, sauté until fragrant.
4. Stir in bell peppers, zucchini, and mushrooms, cook until tender.
5. Mix in spinach, cook until wilted.
6. Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
7. Place 3 lasagna noodles over the sauce.
8. Layer half of the vegetable mixture over the noodles.
9. Spread half of the ricotta cheese over the veggies.
10. Sprinkle with 1 cup of mozzarella cheese.
11. Repeat the layers, ending with the remaining noodles and marinara sauce.
12. Top with remaining mozzarella and Parmesan cheese.
13. Sprinkle with oregano, salt, and pepper.
14. Cover with foil and bake for 25 minutes.
15. Remove the foil and bake for another 10 minutes until cheese is golden.
16. Let it cool for 10 minutes before serving.

Ratings and Comments

Thank you for your rating!