Best Vegetable Lasagna – 2 Sisters Recipes by Anna and Liz

This Best Vegetable Lasagna is filled with 3 luscious layers of fresh vegetables smothered with some cream, marinara sauce, and mozzarella cheese, and it’s exquisitely delicious!  Plus, we use no-boil noodles to make this vegetable-filled lasagna even easier. 

Our vegetable lasagna is packed with amazing flavors and textures. 

For this recipe, we make our own tomato sauce from scratch, and prefer a fresh marinara sauce to give this lasagna its yummy fresh taste!

Plus, when you make it with no-boil lasagna noodles and have prepared marinara sauce on hand, this vegetable lasagna comes together in no time. 

Loaded with fresh vegetables, zucchini, onions, mushrooms, and fresh spinach, as vegetable lasagna, this one is very satisfying and filling. 

While it’s loaded with nutrient-dense veggies, cheese, and some cream, you’ll be surprised it has a very light texture to it, creating by far the best-tasting vegetarian lasagna we ever had!

If you’re looking for the best vegetable lasagna… then this is it!  

COOK’S NOTES and TIPS for Best Vegetable Lasagna:

This recipe is a 2 step process.  The first step is to cook the vegetables, causing them to fully caramelize for more flavor, and the other step is to assemble the lasagna together.  You can prepare this lasagna one day before and refrigerate until you are ready to pop it into the oven. 

Keep in mind, you will need a lot of prepared marinara sauce on hand.  We always make a double of our Mom’s Quick Marinara Sauce and keep it in the fridge.  You will need about 4 cups or more.

It’s best to rinse the fresh spinach, but do not spin the water out,  since it needs the extra moisture for cooking. 

If you buy pre-washed and already chopped vegetables at the market, it will help save a lot of time in the prep work.  Plus, using the no-boil noodles also helps cut the time in half.

You can adapt this recipe, and add some of your favorite vegetables with this lasagna.  Or make it more cheesy by adding in an extra layer of shredded cheese in between the layers and over the cooked vegetables. 

Also, I prefer to bake the lasagna without the final layer of cheese on top.  Then add it for the remaining and final 5 minutes of baking time.  This way the foil wrap does not pull off some of the melted cheese when you remove it, ruining the top layer of melted cheese. 

This lasagna will feed a large family.  And it reheats beautifully. 

Best Vegetable Lasagna makes an easy and fabulous meal for the whole family to enjoy!

I made this the other night.  This is such a delicious dish.  Getting your family to eat more healthy greens like spinach is not always easy, but you can most certainly hide them in this lasagna.  It always works for us.

This lasagna makes a perfect meal for your family, it’s our go-to meal for busy weekends and weeknights.

You may enjoy another recipe for lasagna, try our mom’s Easy Meat Lasagna with No-Boil Noodles,it too is a fabulous meal. We hope you will enjoy both lasagnas as much as we do!

Enjoy and have a great day!

 *Follow along with our Step-by-Step directions, or jump down to the bottom for our full recipe card.

How to Make the Best Vegetable Lasagna:

1.   First, saute the vegetables.  In a non-stick skillet, add 2 tablespoons of olive oil and sauté zucchini with onions over medium heat for a few minutes, or until zucchini is softened and tender to the bite, about 5 minutes.  Season with salt and pepper to taste.  Remove zucchini and place it into a bowl.  Set aside.

2.  In the same skillet, cook the mushrooms.  Add 2 tablespoons of olive oil, and garlic, and saute on medium heat, for about 1 minute.  Add mushrooms and sauté mushrooms for 2 to 4 minutes, or until mushrooms are softened and juicy.  Season with salt and pepper to taste.  Turn off the heat. 

NOTE: If you can’t find Giovanni Lasagna sheets, you can use 2 boxes
of Barilla No-Boil lasagna sheets instead.  Just follow directions on the
package for the baking time.

3.  Preheat oven to 375 degrees F.

4.  Using a large casserole baking dish, about 12″ x 8″ x 2-1/2″.  Spread a layer of tomato sauce, about 1 cup, or more on the bottom of the baking dish.  Top with the 1st layer of lasagna sheets over the sauce, layering them side by side.

5.  Spoon the mushrooms on top including its juices, and spread it evenly.  Then cover with more sauce about 3/4 cup of the marinara sauce. 

6.  Place the 2nd layer of lasagna sheets on top to cover the mushrooms.

7.   Spread another cup of tomato sauce on top of that.  Then spoon the zucchini and onions mixture on top of the sauce.  Spread it evenly.

8.  Add the 3rd layer of lasagna sheets on top to cover the zucchini.  And place a handful of rinsed baby spinach on top.

9.  Next, pour the half-and-half cream directly over the spinach.

10.  Finally, cover the spinach with the 4th layer of lasagna sheets.  Cover with a layer of tomato sauce on top.  (Here is where you can bake the lasagna before topping with the final layer of cheeses.) 

11. Cover with foil wrap.  

Cook’s NOTE: If you are using the Giovanni already cooked lasagna noodles.  Bake for 12 to 15 minutes.  Then uncover, top with grated Parmesan cheese and shredded mozzarella, then continue to bake for an additional 5 to 10 minutes, until the cheese is completely melted.

If using Barilla Oven-Ready Lasagna sheets, you will need more baking time.  BAKE, Covered for 25 to 35 minutes, then remove the foil, and top with both kinds of cheeses and BAKE for an additional 5 minutes until the cheese is completely melted on top.

Remove from oven, set it aside for 1o minutes before serving.  Then cut into squares, and serve.

Serves 6 to 8

Storing, Freezing, and Reheating Tips:

Store homemade marinara sauce in air-tight containers in the refrigerator or in your freezer. 

If frozen, pull out a container from the freezer in the morning before you head out for the day and leave it on your counter to defrost.  It will be ready for any recipe when you return home.

Try doubling this lasagna recipe, making 2 to 3 trays of lasagna, and freezing before baking. 

Allow the lasagna to thaw on the counter the day you plan to bake it, or overnight in the fridge (the night before). 

Always remove the tray of lasagna from the refrigerator at least 1 hour before baking. This will ensure it has warmed up to room temperature, and it will bake evenly.  Then bake in the oven for 30 to 35 minutes or more until the lasagna is heated through.

Yield: 8 servings

Best Vegetable Lasagna

Best Vegetable Lasagna

Savory vegetables smothered with some light cream and marinara sauce, topped with mozzarella cheese, and baked for 15 minutes. An awesome vegetable-filled lasagna that becomes irresistible!

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients

Instructions

NOTE: If you can’t find Giovanni Lasagna sheets, you can use 2 boxes
of Barilla No-Boil lasagna sheets instead. Just follow directions on the
package for the amount of time needed for baking, about 30 to 40 minutes.

© 2 sisters recipes

Category: Dinner Casserole

This recipe was first posted in 2014, some of the photos and content have been updated.

In case you missed it…

That’s it friends!  If you make our vegetable lasagna let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too! 

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Thanks for stopping by and have a great day!  

HAPPY Cooking! 🙂

Meredith Tulley

My family had this lasagna tonight thanks to Anna. It was DELISH! Everyone cleaned their plates and had seconds–even my picky 7 and 1 year old devoured theirs. Compliments to the chef!

annaliz

So glad your family enjoyed this one! Thanks for stopping by and leaving a lovely comment!
Xo Anna and Liz

Joanne

This is my favorite way to eat lasagna! Filled with ALL THE VEGGIES.

This lasagna looks amazing, love the layers of vegetables.

annaliz

Hi Cheri ! Welcome to our blog! Its so nice to meet you! Thank you for the lovely comment.

Your lasagna looks incredible. I would love to try your vegetarian version.
Sam

Tricia Buice

I’ve made zucchini lasagna but never thought about layers and layers of vegetables! Sorry I missed this one!

Shawn

I’m so glad that you posted this recipe! I’m planning lasagna for Christmas dinner. Although it won’t be vegetarian, I’m using your mom’s marinara recipe for my sauce.

Sarah @ The Smart Kitchen

This looks delicious! It’s also not super cheese heavy, which is wonderful for me and my newly self-diagnosed lactose issues. 😉 I DO love veggie lasagna though, and had just been thinking last night about making a vegan one. Thanks for stopping by my blog…and for further inspiration!

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