Rustic Vegetable Lasagna

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 8
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Rustic Vegetable Lasagna is the ultimate comfort food with a healthy twist. Packed with fresh veggies and layered with creamy cheese, this dish is a delightful way to enjoy plant-based ingredients in a hearty, satisfying meal.

Ingredients for Rustic Vegetable Lasagna

Lasagna noodles: These create the layers that hold everything together. Cook them just until al dente to avoid mushiness.

Olive oil: This is the base for sautéing and adds a rich, fruity flavor to the vegetables.

Onion and garlic: Essential for a fragrant, flavorful start to the vegetable mix.

Zucchini, bell pepper, and mushrooms: These veggies add bulk, texture, and a variety of flavors to the dish.

Spinach: Adds a nutritional boost and a pop of color. It wilts down quickly, so don’t skip this step.

Dried oregano and red pepper flakes: These spices give the sauce an Italian flair and a hint of heat.

Marinara sauce: Provides moisture and a tomatoey base for the lasagna. Choose your favorite brand or make your own for a personal touch.

Ricotta cheese and egg: Combined, these form a creamy layer that holds the lasagna together.

Mozzarella cheese and Parmesan cheese: Melt into gooey, golden goodness on top.

Salt and pepper: Essential for seasoning every layer to bring out the best in each ingredient.

Tips & Tricks

  • Use a mandoline slicer for evenly thin zucchini slices.
  • Let the lasagna rest before cutting to avoid a sloppy mess.
  • If you like extra crispy edges, use a broiler for a minute or two after baking.
  • To save time, use pre-cooked lasagna noodles.

Serving Suggestions

This lasagna pairs beautifully with a crisp green salad drizzled with balsamic vinaigrette. For a heartier meal, add a loaf of crusty garlic bread on the side. A glass of red wine, like Merlot or Chianti, complements the rich flavors nicely.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes, you can assemble it a day in advance, cover, and refrigerate. Just add an extra 10 minutes to the baking time if going from fridge to oven.
Can I freeze leftovers?
Absolutely! Wrap portions tightly in foil or freezer-safe containers. They’ll keep well for up to 3 months.
What can I use instead of ricotta cheese?
Cottage cheese or a tofu-based ricotta substitute works well for a similar texture.

Rustic Vegetable Lasagna Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) so it's ready when your lasagna is assembled. While the oven heats, cook the lasagna noodles as per the package instructions. Once they're done, drain them and set them aside to cool slightly.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until they turn translucent and fragrant. This will take about 3-5 minutes. Next, toss in the zucchini, bell pepper, and mushrooms. Stir them around and let them cook until they become tender, which should take another 5-7 minutes.

Add the spinach to the mix, along with the dried oregano and red pepper flakes. Stir everything until the spinach wilts nicely. Season your veggie mix with salt and pepper, then remove the skillet from the heat.

Now, it’s time to assemble the lasagna. Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish. This prevents the noodles from sticking. Lay down four lasagna noodles over the sauce. Take half of your ricotta mixture (ricotta mixed with the egg) and spread it over the noodles.

Top the ricotta with half of your sautéed vegetable mixture, then sprinkle on half of the mozzarella and Parmesan cheese. Repeat these layers with the remaining noodles, ricotta, vegetables, and cheese, ending with a generous layer of cheese on top.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and let it bake for another 15 minutes until the cheese on top is golden and bubbly. Once done, let the lasagna cool for about 10 minutes before slicing. This helps the layers set up and makes serving easier.

Why You'll Love This Recipe

  • Perfect for meal prep and leftovers taste even better.
  • Vegetarian-friendly and easily adaptable for vegan diets.
  • Rich in flavors yet simple to prepare.
  • Great way to use up seasonal vegetables.

Ingredients

12 lasagna noodles
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 bell pepper, diced
1 cup mushrooms, sliced
2 cups spinach leaves
1 tsp dried oregano
1/2 tsp red pepper flakes
24 oz marinara sauce
15 oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat.
4. Add onion and garlic, sauté until translucent.
5. Stir in zucchini, bell pepper, and mushrooms; cook until tender.
6. Add spinach, oregano, and red pepper flakes; stir until spinach wilts.
7. Season with salt and pepper; remove from heat.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
9. Layer 4 lasagna noodles over the sauce.
10. Spread half the ricotta mixture over noodles.
11. Top with half the vegetable mixture, then half the mozzarella and Parmesan.
12. Repeat layers, ending with cheese on top.
13. Cover with foil and bake for 25 minutes.
14. Remove foil; bake an additional 15 minutes until cheese is golden.
15. Let cool for 10 minutes before slicing.

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