Name: Best Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2 Packages (pre-boiled) Lasagna Sheets, 6 per package, (Giovanni Brand, find these in the refrigerated section of supermarkets) or 2 boxes of Barilla No-Boil Lasagna.; 3 medium-sized zucchini - sliced into 1/2-inch thick; 2 medium onions - chopped; 4 Tbsp. extra virgin olive oil - divided; 12 to 16-ounce package of sliced mushrooms; 2 garlic cloves - sliced; 1 package (6 ounces) fresh baby spinach - rinsed; 4 to 6 cups marinara tomato sauce; 4 Tbsp. grated Parmesan cheese; 1/2 cup Half-and-Half or heavy cream; 2/3 cup shredded low-fat mozzarella cheese

Jump to Recipe

This happens to be the Best Vegetable Lasagna! It is made with 3 layers of vegetables: zucchini, mushrooms, and spinach, all smothered with a simple tomato sauce, and topped with melted cheese. Perfectly delicious! Plus, we used no-boil noodles to make this vegetable-filled lasagna even easier.

A blue and white plate with a serving of a vegetable lasagna.

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

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 makes a delicious meal.

Tell Us About This Vegetable Lasagna

It is packed with amazing flavors and textures.
Loaded with three layers of healthy vegetables: zucchini, onions, mushrooms, plus a layer of fresh spinach.
It’s very light, not heavy or weighed down with a lot of cheeses.
It is very satisfying and filling.
And, it will definitely feed a large family, and everyone will LOVE this lasagna!

a serving of lasagna on a white and blue plate.

Every Lasagna Needs a Good Tomato Sauce

What kind of tomato sauce should we use? For this recipe, we prefer a fresh marinara sauce to give this lasagna its delightful fresh taste! If you prefer, you can use your favorite jarred marinara sauce. And, a meat sauce would be too heavy with veggies, so it’s not recommended.

Best part? If you have “no-boil” lasagna noodles and have prepared marinara sauce on hand, this vegetable lasagna comes together in no time. This recipe is by far the best-tasting vegetarian lasagna we ever had!

Tips for Success

This recipe is a 2 step process. The first step is to cook the vegetables. The other step is to assemble the lasagna.
Remember, you will need a lot of marinara sauce on hand. We always make a double batch of our Mom’s Quick Marinara Sauce on hand. 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 while baking.
To save time in prep work. Buy already chopped vegetables at the market, it will help save a lot of time in the prep work.
Also, use the no-boil noodles. It helps cut the prep time in half.

A serving of lasagna on a blue and white plate.

Ingredient You Will Need:

2 Packages (pre-boiled) Lasagna Sheets, 6 per package, (Giovanni Brand, find these in the refrigerated section of supermarkets) or 2 boxes of Barilla No-Boil Lasagna.
3 medium-sized zucchini – sliced into 1/2-inch thick
2 medium onions – chopped
4 Tbsp. extra virgin olive oil – divided
12 to 16-ounce package of sliced mushrooms
2 garlic cloves – sliced
1 package (6 ounces) fresh baby spinach – rinsed
4 to 6 cups marinara tomato sauce
4 Tbsp. grated Parmesan cheese
1/2 cup Half-and-Half or heavy cream
2/3 cup shredded low-fat mozzarella cheese

How to Make the Best Vegetable Lasagna?

Never made a vegetable lasagna before? No worries, this recipe is easy, but you will need some time and patience since there are a few steps to prepare some of the vegetables. Then the lasagna is easily assembled. Plus, our full printable recipe card is located below. But first, let’s run through the steps:

1. First, sauté 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 to 8 minutes. Season with salt and pepper to taste. Remove the zucchini and place it into a bowl. Set aside.

Sliced zucchini sautéing with onions in a black skillet on stove top.

2. In the same skillet, cook the mushrooms. Add 2 tablespoons of olive oil, and garlic, and sauté 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.

Sliced white mushrooms sautéing in a skillet on stove top.

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

3. Preheat oven to 375 degrees F (190 C).

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 their juices, and spread it evenly. Then cover with more marinara sauce, about 3/4 cup or more if needed.

Spooning cooked mushrooms over lasagna noodles.

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.

A layer of cooked zucchini disks placed over tomato sauce in the vegetable lasagna.

8. Next, place the 3rd layer of “lasagna sheets” on top of the zucchini layer, to cover the zucchini.

9. Place a handful of rinsed baby spinach on top.

A layer of fresh spinach leaves scattered on top of lasagna noodles.

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

A layer of fresh baby spinach with cream poured on top.

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 cover it with foil wrap and bake the lasagna before topping it with the final layer of cheese.)

11. Cover and wrap it tightly with aluminum foil.

Tips for Baking Times:

If using Giovanni Noodles: 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 it, Covered for 25 to 35 minutes, then remove the aluminum foil, and top it with both kinds of cheeses, BAKE for an additional 5 minutes until the cheese is completely melted on top.

A baking dish with a lasagna ready to be baked, and coming out of the oven fully baked.

12. Remove from oven, and set it aside for 5 to 10 minutes before serving. Then cut into squares, and serve. Serves 6 to 8

Make it your own…

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

Storing, Freezing, and Reheating:

Storing: If baked, allow the lasagna to cool completely, cover tightly, and refrigerate. It will stay fresh for up to 4 days.

Freezing: You can freeze the lasagna before baking. Then Cover tightly and freeze it for up to 2 months.

Reheating: If frozen, allow the lasagna to thaw on the counter the day you plan to bake it, or overnight in the fridge (the night before). First, 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.

More Vegetarian Recipes You’ll Love!

Enjoy and have a delicious day!

Your comments help us! 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.

Best Vegetable Lasagna

Yield: 8 to 9 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

Ingredients

2 Packages (pre-boiled) Lasagna Sheets, 6 per package, (Giovanni Brand, find these in the refrigerated section of supermarkets) or 2 boxes of Barilla No-Boil Lasagna.
3 medium-sized zucchini - sliced into 1/2-inch thick
2 medium onions - chopped
4 Tbsp. extra virgin olive oil - divided
12 to 16-ounce package of sliced mushrooms
2 garlic cloves - sliced
1 package (6 ounces) fresh baby spinach - rinsed
4 to 6 cups marinara tomato sauce
4 Tbsp. grated Parmesan cheese
1/2 cup Half-and-Half or heavy cream
2/3 cup shredded low-fat mozzarella cheese

Instructions

Preheat oven to 375 F degrees.
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 to 7 minutes. Season with salt and pepper to taste.
Remove the zucchini and place it into a bowl. Set aside.
In the same skillet, add 2 tablespoons of olive oil, and garlic. Over medium heat, sauté garlic for about 1 minute. Add mushrooms and sauté mushrooms for 2 to 4 minutes, or until mushrooms are softened. Season with salt and pepper to taste. Turn off the heat.
Using a large casserole, 12" x 8" x 2-1/2" baking dish.
TO ASSEMBLE THE LASAGNA: Spread a layer of tomato sauce, about 1 cup, or more on the bottom of the baking dish.
Place the 1st layer of no-boil lasagna sheets over the sauce, layering them side by side. If you need to break one or two to make them fit, that's Ok.
Next, spoon the mushrooms mixture including all the juices on top, and spread it into an even layer. Then spoon marinara sauce over the mushrooms, about 3/4 cup.
Place the 2nd layer of lasagna sheets on top to cover the mushrooms. Then spread some tomato sauce on top of that.
Add the zucchini and onions mixture on top of the sauce. Spread it evenly.
Add the 3rd layer of lasagna sheets on top to cover the zucchini. Place a handful of rinsed baby spinach on top.
Next, pour the half-and-half directly over the spinach.
Finally, cover the spinach with the last layer of lasagna sheets. Gently press down. Top with a layer of marinara sauce.
Cover with foil wrap.
If using the Giovanni already cooked lasagna noodles. BAKE for 12 to 15 minutes. Remove foil cover and top with grated Parmesan and shredded mozzarella cheese. Return it to the oven, uncovered, and BAKE for an additional 5 to 10 minutes until the cheese is melted.
If using Barilla Oven-Ready Lasagna sheets, BAKE covered for 25 to 35 minutes, then uncover and top with grated Parmesan and shredded mozzarella cheese. and Bake for an additional 5 to 10 minutes, until the cheese is completely melted on top.
Remove from oven, set aside for 10 minutes to rest. Cut into squares, and serve.
Serves 6 to 8

Notes

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

Nutrition Information:

Yield: 9 servings Serving Size: 1 serving
Amount Per Serving: Calories: 360Total Fat: 11.5gCarbohydrates: 45gFiber: 11gProtein: 23g

HAPPY Cooking and Baking! 🙂

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