Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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.

Vegetable Lasagna

How did you like this recipe?

Frequently Asked Questions