Best Vegetable Lasagna

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 use no-boil noodles to make this vegetable-filled lasagna even easier. 

 

Reasons For The Best Vegetable Lasagna…

• Packed with amazing flavors and textures. 
• Loaded with vegetables, zucchini, onions, mushrooms, and a layer of fresh spinach.
• It’s very light, not heavy or weighed down with cheeses.
• Very satisfying and filling. 
• Feeds a large family. 

The tomato sauce…

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. Plus, if you have “no-boil” lasagna noodles and have prepared marinara sauce on hand, this vegetable lasagna comes together in no time. 

It is by far the best-tasting vegetarian lasagna we ever had!

Notes and Tips for this Lasagna:

• 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.

 

 *Follow along with our Step-by-Step directions, or jump down to the bottom for our full recipe card.

How to Make the Best Vegetable Lasagna?

This lasagna requires a few steps to prepare some of the vegetables, then it is easily assembled.

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.

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. 

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. 

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.

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.

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

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.  

Notes 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.

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. 

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 is another delicious meal.

Enjoy and have a delicious day!

More Vegetarian Recipes You’ll Love! 

• Spinach and Artichoke Lasagna
• Easy Stuffed Shells
• Best Zucchini Lasagna – without Noodles
• Vegetable Bolognese with Pappardelle 
• Homemade Lasagna with Vegetables
• Best Eggplant “Manicotti” Casserole
• Easy Vegetarian Chili

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.  

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