Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time:
30 Mins
Other Time:
3 Hours 14 Mins
Yield:
Makes 8 servings

This vegetable lasagna showcases a plethora of fresh veggies from zucchini, to mushrooms, to red and yellow bell pepper.

How to Make It

Step 1

Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

Step 2

Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.

Step 3

Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

Step 4

Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.

Step 5

Note: We tested with Ronzoni Oven Ready Lasagna.

Ratings & Reviews

First Time & It Was Delicious!

micheyeag
December 21, 2015
I cut up half an eggplant, 1/2 container of crimini mushrooms, 1 small zuccini, 2 fresh tomatoes, 2 cloves garlic. I baked the vegetables (15 mins) set aside. I couldn't fit them all on the baking sheet so I had to do half of them, bake, then do the remainder.. I made the cheese mixture but I used more than the recipe called for. My dish was 8 x 8 so I could only fit 2 lasagna noodles wide.. I used a small amount of butter to grease the dish then I followed the directions for layering (sauce, noodles, cheese mixture, vegetables, repeat. Top layer is noodle, sauce and mozarella and parmesean. Bake covered as recipe calls for then uncover last 15 mins. This recipe came out so well, not wet at all. No salt was added because there is enough salt in the cheeses. Will definitely make this again. It's the perfect comfort food for cold weather dinners.

Needs some help

ericajohnson27
November 17, 2015
This isn't a bad lasagna but it screams for more seasoning. It also came out rather wet. I think if I make it again I'll triple the salt, add plenty of black pepperm and leave it uncovered for the duration of its time in the oven

Oreadia's Review

CarlynO
August 07, 2014
Not enough mozzarella to form a nice cheesy crust on top of lasagna. Should have at least 16 oz on hand, if not 24 (if you're planning to make all 4 layers). Would be better to sprinkle mozzarella, parmesan, and ricotta separately in between the layers. Mixing them together just resulted in runny partitions between layers. Recipe should specify that you'll need 12 noodles total if you follow the instructions and make 4 layers. Tastes great, just missing/underestimating amount of ingredients needed.

ericajohnson27's Review

SanDiegoJes
January 13, 2014
N/A

andrea10's Review

KarenNichols
September 15, 2013
This is one of my favorite recipes ever! It is VERY time consuming though, so making the Marinara sauce a few days ahead is the way to go (and it gets a richer flavor too). I shorten the time of the veggies in the oven to 10 minutes max., otherwise they were too soggy. And I can never make the 4 layers of pasta that it calls for... too high for the baking dish walls, so I pack just 3 layers with more yumminess :)

KarenNichols's Review

andrea10
February 06, 2013
I served this for a luncheon and everyone raved about how flavorful and fresh it tasted. My meat and potatoes husband reluctantly agreed to eat it for dinner and repeatedly said how great it was. One reviewer said hers was bland. I would say, be sure your Italian seasoning is not out of date and also be sure to simmer the sauce for a full hour, or longer to marry the flavors. If you follow the instructions, you'll love it!! To save time, I made the marinara sauce a couple of days ahead and refrigerated it. Also, I used regular lasagna noodles, not the no-cook kind, but I didn't cook them before putting them in my pan. They were well cooked and flavorful at the end of the cooking time.

mjcancook's Review

Sandy04
December 26, 2012
I'm not a non-cook (meaning: beginner). This recipe was a little time consuming to put together. But well worth the time. It turned out great. It has a great flavor. I divided the ingredients in half to prepare a smaller amount. I substituted a medium egg instead of a large one. I ran out of marinara sauce. I replaced it with crushed tomatoes. This meal is absolutely delicious! This tastes just like the veggie lasagna from Trader Joe's. The recipe is doable...even for a beginner.

Beccaroo73's Review

carolann1913
November 17, 2012
This is my fave veggie lasagna recipe. The veggie prep can be a bit tedious, so I either make this whole dish on a weekend when I have plenty of time, or prep the veggies on the weekend and then put the rest of the dish together on a weekday after work. Good for a regular family dinner, dinner party, or putting together and then dropping off uncooked for friends who need a helping hand (new baby at home, death in family, etc).

ReviewSL's Review

Stacy
October 15, 2012
N/A

carolann1913's Review

Beccaroo73
July 26, 2012
This was so good my kids even ate it!!! I Added steamed spinach to the ricotta cheese mixture and reduced the salt, also I was feeling lazy and used a jarred sauce. I was absolutely delicious and I look forward to making it again soon.