Best Vegetable Lasagna

Best Vegetable Lasagna.  This vegetable lasagna is filled with 3 layers of vegetables including No-boil lasagna noodles.  It is made with sautéed mushrooms, sauteed zucchini with onions and fresh baby spinach.  Luscious layers of vegetables smothered with some light cream and marinara sauce, topped with mozzarella cheese and baked for 15 minutes.  An awesome vegetable filled lasagna 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 vegetable casserole together in no time.  As a vegetable lasagna, this one contains a creamy, light texture like no other and it’s by far the best tasting one we ever had!

This lasagna offers a perfect one-dish meal.  It is very satisfying and filling.  You can serve it with a green salad and dinner is ready.

Go ahead and 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 those busy weeknights.

We usually make our Mom’s Quick Marinara Sauce and keep a batch in the fridge.

Also, buying pre-washed and already chopped vegetables at the market helps us save a lot of time in the prep work.  Using the no-boil noodles also helps cut the time in half as well.

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 the refrigerator or even in your freezer.  If frozen, pull out a container from the freezer in the morning before you head out for the day and leave it on your counter to defrost.  It will be ready for any recipe when you return home.

Try doubling this lasagna recipe, making 2 to 3 trays of lasagna, freezing before baking.  Allow the lasagna to thaw on the counter the day you plan to bake it, or over night in the fridge the night before.  Always remove the tray of lasagna from the refrigerator at least 1 hour before baking, to ensure it has warmed up to room temperature, and it will bake evenly.  Then bake in the oven for 25 to 35 minutes or more until the lasagna is heated through.

 *You can follow along with our step by step directions or jump down to the bottom of this post for our full recipe card.

 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

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 and tender to the bite, 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 and juicy.  Season with salt and pepper to taste.  Turn off heat.

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

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 including its juices, and spread it evenly.
Spoon about 3/4 cup or more 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.  Then uncover and continue to bake for additional 5 minutes, until the cheese is completely melted.

If using Barilla Oven-Ready Lasagna sheets, you will need more baking time.  BAKE Covered for 25 to 35 minutes, then uncover and bake for additional 5 minutes, until the cheese is completely melted on top.
Remove from oven, set aside for 5 minutes.  Cut into squares, and serve.

Serves 6 to 8