Recipes

Easy Vegetable Lasagna

By Jaymi Heimbuch
March 8, 2016, 4:47 p.m.
Vegetable lasagna
Vegetable lasagna (Photo: Jaymi Heimbuch)

About This Dish

This lasagna recipe requires minimal ingredients (for a lasagna) and minimal time and effort in putting it together, yet maximum flavor and comforting cheesy perfection. Take advantage of the already excellent flavors of your favorite store-bought or homemade marinara sauce for the vegetable filling. Remember, when using just a handful of ingredients, it's wise to use only the best, so take care to get high-quality cheese and farm-fresh vegetables. This recipe is perfect for making a hearty meal on a busy weeknight, and you can enjoy the leftovers for days.

Prep Time
Total Time
Yield
6-8 servings
Equipment
  1. Lasagna pan
  2. Foil
  3. Cutting board and knife
  4. Mixing bowl
  5. Large saute pan
Ingredients
  1. 1 box no-boil lasagna noodles
  2. 1.25 cups Ricotta cheese
  3. .5 cups grated Parmesan cheese
  4. 2 eggs
  5. 3 tablespoons olive oil
  6. 1 large yellow onion, chopped
  7. 4-5 cloves garlic, minced
  8. 1 medium eggplant, diced
  9. 1 medium zucchini, diced
  10. 1 medium yellow squash, diced
  11. 1 jar of your favorite marinara sauce
  12. 2 cups shredded mozzarella
Cooking Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large sauce pan over medium heat, heat the olive oil and add the onions and garlic. Saute for 4-5 minutes or until the onions become translucent.
  3. Add the vegetables and stir to combine. Cook for 3-4 minutes more until the vegetables just begin to soften.
  4. Add the marinara sauce and stir to combine. Let the mixture come to a simmer, then remove from heat.
  5. In a mixing bowl, combine the ricotta, Parmesan and eggs. Stir until creamy and completely mixed together.
  6. Place a little of the vegetable mixture on the bottom of a lasagna pan. Place a layer of no-boil noodles. Dollop about 1/3 of the cheese mixture on the noodles and spread it evenly. Sprinkle about 1/3 of the mozzarella over the cheese mixture. Spoon another layer of the vegetable mixture over the cheeses, add a layer of noodles, a layer of cheese spread, and a layer of mozzarella.
  7. Repeat this once more and you've reached the top of the pan, ending with a sprinkle of mozzarella.
  8. Cover the lasagna loosely with foil. Place the lasagna pan on the center rack of the oven and bake for 30 minutes.
  9. Remove the foil and bake another 10-15 minutes until the cheese is bubbling and beginning to brown.
  10. Remove the lasagna and allow to cool in the pan for about 5-10 minutes.
  11. Serve and enjoy!

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