Easy Vegetable Lasagna Recipe

This is an easy vegetable lasagna recipe that is perfect for any day of the week. This vegetarian lasagna is cheesy, packed with veggies and absolutely delicious!

It’s always good to have some go-to vegetarian recipes at hand. Some of our favorites are easy Mediterranean green lentil soup and Mediterranean pizza.  This vegetable lasagna is another dish that we enjoy eating.

This post is sponsored by our friends at La San Marzano. 

Why this hearty vegetable lasagna is a winner

This vegetable lasagna recipe is an excellent choice because it’s so easy, simple and comforting. It’s perfect for days when you want to have a meal packed with veggies that also qualifies as comfort food. Vegetarian lasagna is full of nutrients and can be modified easily with your favorite vegetables. It’s also a great addition to your dinner table for when you have vegetarian guests.

What are the ingredients for vegetable lasagna?

For this easy vegetable lasagna you need the following ingredients:

• Onion
• Garlic
• Eggplant
• Zucchini
• Red bell pepper
• Yellow bell pepper
• La San Marzano Tomato Basil Sauce  
• Ricotta cheese
• Shredded mozzarella cheese
• Lasagna Noodles

To make this vegetable lasagna, I used La San Marzano Tomato Basil Sauce which I always have in my pantry. This pasta sauce is so fresh and packed with flavor that it tastes like the tomatoes were just picked! The are no preservatives, artificial flavors or colors in La San Marzano sauces. Every ingredient is Italian and the sauces are all made in Italy! La San Marzano pasta sauce is made from authentic San Marzano tomatoes that are grown and harvested in the San Marzano region of Italy, which gives the pasta sauce that sweet and tangy flavor that makes any dish absolutely tasty.

What vegetables can you put in a vegetable lasagna?

The best thing about vegetable lasagna is that you can use any kind of vegetable you please. In this vegetable lasagna recipe I used eggplants, zucchini, bell peppers, onion and garlic. You can also use celery, carrots, squash, mushrooms and spinach.

How to make vegetable lasagna

Have I mentioned that this hearty vegetable lasagna is easy and simple to make?  Here’s how to make a delicious vegetable lasagna:

• Saute onion and garlic in a large pan.
• Add in add the veggies and cook for some minutes.
• Add in La San Marzano Tomato Basil Sauce and stir well.

• Layer the lasagna noodles with cooked vegetables and ricotta cheese.
• Finish with a layer of vegetables, ricotta and mozzarella cheese.

• Bake in the oven and serve.

How can I make roasted vegetable lasagna?

Roasted vegetable lasagna recipe is pretty simple and straightforward:

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil and coat with non stick spray.
• Slice all the vegetables you need for the lasagna. Place them on the baking sheet and lightly drizzle with olive oil.
• Sprinkle salt and pepper on the vegetables.
• Roast in the oven for 20-25 minutes until they’re cooked.
• Mix the roasted vegetables with tomato basil sauce.
• Layer the lasagna noodles with vegetables and ricotta cheese.
• Top with mozzarella cheese.
• Bake in the oven at 350°F for 45 minutes until lasagna noodles are cooked.

Can I make vegetable lasagna ahead of time?

There are three ways to make vegetable lasagna ahead of time:

1. Cook ahead of time: prepare the lasagna and cook it completely. Once the vegetable lasagna is cooled, cover it with aluminum foil and refrigerate for up to three days.
2. Refrigerate uncooked lasagna: Prepare the vegetables and layer the lasagna noodles with cooked vegetables and cheese. Cover with aluminum foil and refrigerate for up to two days. When you’re ready to cook the lasagna, preheat the oven to 350°F and bake the lasagna in the oven for about 50 minutes until the cheese is melted and bubbly and the lasagna noodles are cooked.
3. Freeze uncooked lasagna: Prepare the lasagna as instructed but don’t cook it in the oven. Cover the uncooked prepared lasagna with aluminum foil and freeze for up to one month. To bake, thaw the lasagna in the fridge and then preheat the oven to 350°F. Bake the vegetable lasagna in the oven for 50 minutes until golden, bubbly and fully cooked.

Notes and tips for making this healthy vegetable lasagna recipe

• You can make this vegetarian lasagna recipe gluten free by using gluten free lasagna noodles.
• I use no boil lasagna noodles which makes this lasagna recipe even easier because you can simply stack them up.
• To store the leftovers, place them in an airtight container and refrigerate up to 3 days.

• I like to slice the vegetables so we get a little chunk in each lasagna bite. However, you can slice the veggies as thinly as you desire.