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Easy Vegetable Lasagna

Total Time

Prep: 45 min. Bake: 20 min. + standing

Makes

12 servings

Bursting with garden favorites, this easy vegetable lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania
Easy Vegetable Lasagna Recipe photo by Taste of Home

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 can (28 ounces) tomato puree
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • ROASTED VEGETABLES:
  • 4 cups sliced zucchini
  • 3 cups sliced fresh mushrooms
  • 2 medium green peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 lasagna noodles, cooked, rinsed and drained
  • 4 cups shredded part-skim mozzarella cheese
  • 1 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 450°. In a large saucepan, saute onion in oil until tender over medium heat; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes.
  2. Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake until golden brown, 15-18 minutes. Reduce oven temperature to 400°.
  3. Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
  4. Cover and bake for 10 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.

Easy Vegetable Lasagna Tips

What are some variations of this easy vegetable lasagna recipe?

This recipe can be modified and changed to whatever you’re craving! Use whatever kind of veggies you want in this recipe, while keeping in mind that they get roasted first. Sliced carrots, butternut squash and eggplant are some of our suggestions. If you want to make it dairy-free, feel free to eliminate the mozzarella and Parmesan, and substitute your favorite dairy-free or vegan cheese instead. You can also substitute no-boil noodles for boiled lasagna noodles if you like—just make sure to cover the noodles completely with sauce so they have enough liquid to cook.

What’s a side dish that goes with lasagna?

Some must-have side dishes for lasagna include homemade Italian bread and an Italian side salad.

Can you make this easy vegetable lasagna ahead of time?

Yes! Assemble the lasagna as directed, wrap tightly, and store in the refrigerator for up to 2 days, or freeze for up to 3 months. If cooking from frozen, allow time to thaw overnight before baking. The next day, bake the lasagna, covered, at 400 degrees for 15 minutes, and then uncovered for an additional 15. If you loved this recipe, try more of our other top lasagna recipes.

Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 258 calories, 11g fat (6g saturated fat), 29mg cholesterol, 571mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1/2 starch.

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