Veggie Lasagna
A hearty vegetable lasagna featuring a medley of colorful, fresh vegetables layered with cheesy goodness and rich spaghetti sauce, perfect for family dinners or vegetarian gatherings.
Ingredients
- 3 medium carrots, julienned ⓘ
- 1 medium zucchini, cut into 1/4-inch slices
- 1 yellow squash, cut into 1/4-inch slices
- 1 medium onion, sliced ⓘ
- 1 cup broccoli florets ⓘ
- 1/2 cup sliced celery ⓘ
- 1/2 cup sweet red pepper, julienned ⓘ
- 1/2 cup green pepper, julienned ⓘ
- 2 cloves garlic, minced ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 (28 oz.) jar spaghetti sauce ⓘ
- 14 lasagna noodles, cooked and drained
- 4 cups (16 oz.) shredded Mozzarella cheese ⓘ
Instructions
- In a large skillet, stir-fry vegetables, garlic, and salt in oil until crisp-tender.
- Spread 3/4 cup spaghetti sauce in a greased 13 x 9-inch baking dish.
- Arrange 7 cooked lasagna noodles over the sauce.
- Layer with half the vegetables, sauce, and cheese.
- Repeat layers with remaining noodles, vegetables, sauce, and cheese.
- Cover and bake at 350°F for 60 to 65 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or oregano in the vegetable mixture. If you're short on time, pre-packaged stir-fry vegetable mixes can substitute for the fresh vegetables. You can also swap out the Mozzarella for Ricotta or a vegan cheese alternative to cater to different diets. This recipe can easily be customized with your favorite Italian recipes.
Serving Suggestions
Serve this veggie lasagna with a crisp green salad and garlic bread for a complete meal. A glass of red wine pairs beautifully with this dish, enhancing the flavors of the sauce. You can also explore more vegetarian recipes to complement your meal, such as a refreshing Italian Vegetable Saute or a hearty Mushroom-Broccoli Alfredo.
Storage & Reheating
Store leftover veggie lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 25-30 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes on high, checking to ensure it heats evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Lasagna contains roughly 658 calories, with 6g protein, 27g carbohydrates, and 60g fat. It is an excellent source of vitamin A (152% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1760mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Simply assemble it, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and bake as directed, adding a few extra minutes to the cooking time if it's coming straight from the refrigerator.
Can I freeze leftovers?
Absolutely! Veggie lasagna freezes well. Allow it to cool completely, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until hot throughout, or reheat directly from frozen, increasing the baking time.
What can I substitute for the lasagna noodles?
If you're looking for a gluten-free option, you can use zucchini slices or gluten-free lasagna noodles. Alternatively, consider using thinly sliced eggplant as a noodle substitute for a low-carb version. These alternatives will maintain the layers while adding unique flavors to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).