Classic Vegetable Lasagna with Ricotta and Mozzarella

Classic Vegetable Lasagna

Classic vegetable lasagna layers tender zucchini, bell peppers, mushrooms, tomato sauce, and creamy ricotta between sheets of pasta. Chunky vegetables stay visible on top, with mozzarella scattered over them in browned patches rather than a solid layer of cheese.

This version uses regular lasagna noodles boiled before assembly. Cooking the vegetables until their released liquid evaporates helps keep the layers from getting watery. After baking, a short rest makes the lasagna easier to cut.

Ingredients for Classic Vegetable Lasagna

• 12 regular lasagna noodles, or enough for three layers (about 340g)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 150g)
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, chopped (225g)
• 1 medium zucchini, diced (about 200g)
• 1 large red bell pepper, diced (about 180g)
• 1 large yellow bell pepper, diced (about 180g)
• Two 24-ounce jars marinara sauce (about 1.35kg total)
• 15 ounces ricotta cheese (425g)
• 1 large egg
• 3 cups shredded mozzarella cheese, divided (340g)
• 1/2 cup grated Parmesan cheese, divided (50g)
• About 1 teaspoon kosher salt, divided, to taste
• 1/2 teaspoon black pepper

Optional: A pinch to 1/4 teaspoon crushed red pepper flakes, added with the garlic, or 1–2 tablespoons chopped fresh basil or parsley for serving.

How to Make Vegetable Lasagna

1. Preheat the oven and cook the noodles: Heat the oven to 375°F (190°C). Boil the regular lasagna noodles according to the package directions until just shy of tender. Drain and lay them flat on a lightly oiled tray so they do not stick together.
2. Cook the vegetables: Heat the olive oil in a large skillet over medium to medium-high heat. Add the onion, mushrooms, zucchini, and bell peppers. Cook for 12–18 minutes, stirring occasionally, until tender and little liquid remains in the skillet. Season with some of the salt. Add the garlic near the end and cook briefly, until fragrant. Add the optional red pepper flakes with the garlic.
3. Prepare the fillings: Set aside a little plain marinara for the bottom of the dish. Stir the remaining marinara into the vegetables, then reserve a generous portion of this chunky sauce for the top. In a bowl, mix the ricotta, egg, half the Parmesan, the black pepper, and the remaining salt.
4. Layer the lasagna: Spread the plain marinara in a 9-by-13-inch baking dish deep enough for three noodle layers. Add a layer of noodles, then some ricotta mixture and vegetable sauce. Repeat to make three noodle layers, scattering mozzarella between the layers and saving some for the top. Finish with the reserved chunky vegetable sauce. Scatter the remaining mozzarella and Parmesan over it, leaving plenty of vegetables visible.
5. Bake covered: Place the dish on a rimmed baking sheet to catch any sauce that bubbles over. Cover with foil, placing parchment underneath or tenting the foil so it does not touch the cheese. Bake for about 30 minutes, until the layers are hot and sauce begins bubbling at the edges.
6. Uncover and brown: Remove the cover and bake for another 15–20 minutes, checking after 15 minutes. The lasagna is ready when the edges bubble, the mozzarella has golden-brown spots, and a knife passes easily through the center. Rotate the dish during this phase only if the top is browning unevenly.
7. Rest: Let the lasagna stand for about 20 minutes before cutting. The layers will settle as it rests, though portions may still be soft while hot.

How to Keep Vegetable Lasagna from Getting Watery

Do not layer the vegetables while they are still releasing liquid. Keep them in the skillet until they are tender but hold their shape, with little moisture pooling around them. Use the stated amount of marinara rather than adding extra sauce, and let the baked lasagna rest before slicing.

Using Regular Lasagna Noodles

The baking schedule above is for regular noodles boiled before assembly. Oven-ready noodles need package-specific liquid and baking guidance; do not use them with this schedule unchanged. Yellow squash can replace the zucchini, but cook off its excess moisture in the same way.

Serving Suggestions

Serve with a green salad and garlic bread or focaccia. If using fresh basil or parsley, scatter it lightly over the finished lasagna.

Make-Ahead, Storage, and Freezing

The lasagna can be assembled ahead and refrigerated before baking. A cold casserole may need extra oven time; check for bubbling edges, tender pasta, and browned cheese rather than relying only on the usual timing.

Refrigerate leftovers covered or in an airtight container for about 3–4 days. Reheat individual portions in the microwave until hot throughout. For a larger portion, cover and warm in a moderate oven until steaming hot, then uncover briefly if you want to brown the top again.

Freeze baked or unbaked lasagna tightly covered for up to about 3 months. Thaw overnight in the refrigerator when practical before baking or reheating, and check that the center is hot and the noodles are tender.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole (about 450g): 550 calories, 28g protein, 23g fat, and 53g carbohydrates. Per 100g: about 125 calories, 6g protein, 5g fat, and 12g carbohydrates. Values vary with the marinara and cheese used.