Vegetable lasagna filled with layers of vegetables and No-boil lasagna noodles is made with sautéed mushrooms, zucchini with onions, and fresh baby spinach. Luscious layers of vegetables smothered in a light cream and marinara sauce, topped with mozzarella cheese, then baked for 15 minutes. An awesome vegetarian dish that becomes irresistible!
A lasagna that is packed with amazing flavors and nutrients, is sure to be a crowd pleaser! All you need is a little time. But when you use the no-boil lasagna noodles and already made tomato sauce, puts this veggies casserole together in no time.
As a vegetable lasagna like no other, this is by far the best tasting one we ever had!
This lasagna makes a perfect one-dish meal, and even though its very light and has a creamy texture to it, it’s still very satisfying and filling. All you need is a green salad to go with it, bringing dinner to the table in less than an hour. You can even add some of your favorite vegetables with this recipe. For us, sometimes a lasagna is the easiest thing to put together. It’s our go-to meal for busy weeknights.
We always have tomato sauce stored in containers and kept in our freezer, ready when we need a quick sauce for any recipe. Having tomato sauce in the pantry or in the refrigerator ahead of time is very helpful. We usually make our Mom’s Marinara Sauce, and keep a batch in the fridge.
Also, buying pre-washed and pre-cut vegetables at the market, helps to save a lot of time in the prep work. And, using the no-boil noodles also helps cut the time in half.
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.
Lasagna is always fun to make, even my teenagers help me in the kitchen. It’s a perfect meal for your family, especially for meatless Mondays and meatless Fridays!
Also, try our mom’s quick and Easy Lasagna with Bolognese Sauce. We hope you will enjoy both lasagnas as much as we do!
Have a great day, and thanks for stopping by!
Here are easy tips:
Store tomato sauce in air-tight containers in refrigerator or even in the freezer. If frozen, pull a container out of the freezer in the morning, leave it on your counter to defrost by afternoon. It will be ready for any recipe. Also, try doubling this lasagna recipe, making 2 to 3 foil trays of lasagna, freezing before baking. Always ready for you to take out when we need one for a busy weeknight.
Best Vegetable Lasagna
- 2 Packages (pre-boiled) Lasagna Sheets, 6 per package, (Giovanni Brand, find these in refrigerated section of supermarkets) or 2 pkg. Barilla No Boil Lasagna.
- 3 medium size zucchini – sliced into 1/2 -inch thick
- 2 medium onions -chopped
- 4 Tbsp. extra virgin olive oil – divided
- 20 ounce package sliced mushrooms
- 2 garlic cloves – sliced
- 1 package (6 ounce) fresh baby spinach – rinsed
- 4 to 6 cups marinara tomato sauce
- 4 Tbsp. grated Parmesan cheese
- 1/3 cup Half-and-Half or heavy cream
- 1/2 cup shredded low-fat mozzarella cheese
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. About 5 minutes. Season with salt and pepper to taste.
Remove zucchini and place into a bowl. Set aside.
In the same skillet, add 2 tablespoons of olive oil, and garlic.
On medium heat, sauté garlic for about 1 minute.
Add mushrooms and sauté mushrooms for 2 minutes, or until mushrooms are softened. Season with salt and pepper to taste. Turn off heat.
Using a large casserole, 12″ x 8″ x 2-1/2″ baking dish.
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.
Spoon mushrooms on top, and spread evenly.
Spoon about 3/4 cup of marinara sauce over the mushrooms.
Place the 2nd layer of lasagna sheets on top to cover the mushrooms.
Spread another cup of tomato sauce on top of that.
Spoon the zucchini with onions on top of the sauce. Spread evenly.
Add the 3rd layer of lasagna sheets on top to cover the zucchini.
Place a handful of rinsed baby spinach on top.
Then pour the half-and-half directly over the spinach.
Finally, cover the spinach with the last layer of lasagna sheets.
Cover with tomato sauce on top and spread evenly.
Top with grated Parmesan and shredded mozzarella cheese.
Cover with foil wrap.
Bake for 12 to 15 minutes, if using the Giovanni already cooked lasagna noodles.
If using Barilla Oven-Ready Lasagna, bake for 25 minutes, then uncover and bake for additional 5 minutes, until the cheese is completely melted.
Remove from oven, set aside for 5 minutes. Cut into squares, and serve.
Serves 6 to 8