Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 no-boil lasagna noodles, 8-inches long; 2 tablespoons olive oil; 1 small onion, diced; 1 small carrot, grated; 1 small zucchini, diced; 1 small summer squash, diced; 1 baby Japanese eggplant; 26 ounces marinara sauce; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 1 cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; salt and pepper

Servings: persons

6 no-boil lasagna noodles, 8-inches long
2 tablespoons olive oil
1 small onion, diced
1 small carrot, grated
1 small zucchini, diced
1 small summer squash, diced
1 baby Japanese eggplant
26 ounces marinara sauce
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
salt and pepper

1
In a large skillet, heat the olive oil over medium heat.
2
Add all of the vegetables except the spinach and saute until the squash and eggplant are tender, 5-8 minutes.
3
Stir in the spinach and season the vegetables with salt and pepper to taste.
4
Remove the vegetables from the heat and allow to cool.
5
Preheat oven to 375 degrees.
6
Coat the bottom of an 8 x 8 pan with 1/3 of the sauce and cover with 1 layer of pasta (2 noodles).
7
Spread half of the vegetable mixture over the pasta and sprinkle with 1/3 of the mozzerella and Parmesan cheeses.
8
Place another layer of pasta, pressing down to compact.
9
Spread remaining vegetable mixture over pasta, then top with 1/3 of the marinara sauce.
10
Place another layer of pasta over this and cover with the remaining sauce.
11
Sprinkle the remaining cheese over the top.
12
Bake the lasagna until the cheese has begun to brown and the sauce bubbles, about 20-45 minutes.

756

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 no-boil lasagna noodles, 8-inches long, 2 tablespoons olive oil, 1 small onion, diced, 1 small carrot, grated, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions