Description
Lazy Day Vegetable Lasagna is a comforting and easy-to-make Italian-inspired casserole featuring layers of no-boil lasagna noodles, sautéed mixed vegetables, creamy ricotta cheese, and rich marinara sauce, all topped with melted mozzarella and Parmesan cheese. Perfect for a weeknight meal or make-ahead dinner, it offers a delicious meatless option packed with wholesome flavors and a satisfying cheesy finish.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chopped spinach (fresh or frozen and thawed)
- 1 cup grated zucchini
- 1 cup chopped mushrooms
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Lasagna Assembly
- 9 no-boil lasagna noodles
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add minced garlic, mushrooms, zucchini, and spinach. Continue cooking until the vegetables are tender and most of the liquid has evaporated, then remove from heat and let cool slightly.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, salt, pepper, and Italian seasoning. Stir in the cooled sautéed vegetables to create a flavorful cheese and vegetable mixture.
- Assemble Lasagna: Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish. Layer 3 no-boil lasagna noodles over the sauce. Spread one-third of the ricotta-vegetable mixture evenly over the noodles, followed by 3/4 cup marinara sauce and one-third of the shredded mozzarella cheese. Repeat this layering process two more times, finishing the top with remaining marinara, mozzarella, and Parmesan cheese.
- Bake Covered: Cover the assembled lasagna tightly with foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the noodles to cook through.
- Bake Uncovered: Carefully remove the foil and bake for an additional 10–15 minutes until the cheese on top is bubbly and golden brown, indicating a perfectly cooked and deliciously cheesy lasagna.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and make slicing easier. Garnish with fresh basil or parsley if desired before serving.
Notes
- This recipe is highly customizable—feel free to use any vegetables you have on hand such as bell peppers, carrots, or eggplant.
- Leftover lasagna freezes well; slice and store in airtight containers for convenient future meals.
- For a gluten-free version, substitute no-boil lasagna noodles with gluten-free lasagna noodles and verify the marinara sauce is gluten-free.
- Make ahead by assembling the lasagna a day before baking and keep refrigerated, baking when ready.
