The Best Homemade Vegetable Lasagna Recipe

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What You’ll Love About This Recipe

Get ready for a comforting dish that’s packed with flavor and easy to make! This homemade vegetable lasagna is perfect for cozy dinners or sharing with friends.

It’s loaded with fresh veggies, making it hearty, healthy, and colorful.
The cheesy layers are perfectly creamy, with a blend of ricotta, mozzarella, and Parmesan.
It’s customizable—swap in your favorite veggies or add a little spice if you like!

Recipe

Intro

This homemade vegetable lasagna is a hearty, flavorful dish packed with layers of fresh vegetables, rich tomato sauce, and creamy cheese. Perfect for family dinners or gatherings, it’s a satisfying vegetarian meal that everyone will love.

Ingredients

12 lasagna noodles
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 zucchini, sliced
1 bell pepper, diced
1 cup spinach, chopped
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a pan over medium heat. Sauté onion and garlic until softened.
Add zucchini, bell pepper, and spinach. Cook until vegetables are tender. Season with basil, oregano, salt, and pepper.
In a bowl, mix ricotta, egg, and half of the Parmesan cheese.
Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
Layer 4 lasagna noodles, half the ricotta mixture, half the sautéed vegetables, and a third of the mozzarella. Repeat layers.
Top with remaining noodles, marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
Let rest for 10 minutes before serving.

Notes

For a crispier top, broil for the last 2-3 minutes.
Substitute any vegetables based on preference.

Equipment

9×13-inch baking dish
Large pot
Mixing bowl
Skillet

Time

Prep time: 20 minutes
Cooking time: 35 minutes

Cuisine

Italian

Serving

6-8 servings

Nutrition

This vegetable lasagna is packed with nutrients from fresh vegetables and cheese. Here’s the nutritional breakdown per serving:

Nutrient	Amount per Serving
Calories	320 kcal
Protein	18 g
Carbohydrates	35 g
Fiber	6 g
Sugars	8 g
Fat	12 g
Saturated Fat	6 g
Cholesterol	30 mg
Sodium	580 mg
Calcium	300 mg
Iron	2.5 mg

What To Serve With It

I love serving my homemade vegetable lasagna with garlic bread—it’s warm, buttery, and perfect for soaking up the sauce. A fresh salad, like a simple garden mix or a tangy Caesar, adds a crisp contrast to the rich layers. These pairings make the meal feel complete without stealing the spotlight from the lasagna.

Garlic Bread Pairing

When you’re digging into a hearty slice of vegetable lasagna, there’s nothing quite like a side of warm, crispy garlic bread to complete the meal. The buttery, garlicky crunch contrasts perfectly with the lasagna’s creamy layers, making each bite more satisfying. I love toasting mine until golden, with just enough parsley for freshness. It’s simple—melt butter, mix in minced garlic, brush it on crusty bread, and broil until bubbly. Sometimes I sprinkle a little parmesan for extra flavor. Trust me, it’s the kind of side that disappears fast, so make extra! Pair it with lasagna, and you’ve got comfort food heaven.

Fresh Salad Options

To balance the richness of vegetable lasagna, I always lean toward a fresh, vibrant salad that adds a crisp contrast. A simple mixed greens salad with cherry tomatoes, cucumbers, and a tangy vinaigrette is my go-to—it’s light but full of flavor. Sometimes, I’ll toss in shaved carrots or toasted nuts for extra crunch. If I’m feeling fancy, a Caesar salad with romaine and homemade dressing hits the spot. The key is keeping it fresh and not too heavy, so it complements the lasagna without stealing the show. Salads like these make the meal feel complete and satisfying.