Special occasions

Vegetable Lasagna

Vegetable Lasagna Recipe

Lasagna is one of those dishes that everyone loves. It's comforting, hearty, and perfect for a cozy night in. This vegetable lasagna recipe is a healthier twist on the classic dish, packed with veggies and flavor.

Growing up, my mom would make lasagna on special occasions. It was always a hit with the whole family, but I never really liked the ground beef in it. I started experimenting with vegetable lasagna recipes in college, and this one has become my go-to. It's a crowd-pleaser and perfect for a weeknight dinner or a dinner party.


  • 1 box lasagna noodles
  • 1 large eggplant, sliced into rounds
  • 1 large zucchini, sliced into rounds
  • 1 red bell pepper, sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 cups spinach
  • 1 can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Cooking Instructions

  1. Preheat oven to 375°F.
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. While the noodles are cooking, heat some oil in a large skillet over medium heat. Add the eggplant, zucchini, red pepper, onion, and garlic. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
  4. Add the crushed tomatoes, tomato paste, balsamic vinegar, basil, oregano, red pepper flakes, salt, and pepper to the skillet. Stir to combine and let simmer for 5-10 minutes.
  5. In a separate bowl, mix together the ricotta cheese and 1 cup of the shredded mozzarella cheese.
  6. To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish. Add a layer of lasagna noodles, followed by a layer of the ricotta cheese mixture, a layer of spinach, and a layer of the vegetable mixture. Repeat until all ingredients are used up.
  7. Top with the remaining shredded mozzarella and grated parmesan cheese.
  8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  9. Let the lasagna cool for a few minutes before slicing and serving.

Serving Suggestions

This vegetable lasagna is perfect for a cozy night in or a dinner party. Serve with a side salad and some garlic bread for a complete meal. It's also a great dish to make ahead of time and reheat throughout the week for an easy and healthy dinner option.

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