Vegetable Lasagna

June 12, 2018Autumn

Vegetable Lasagna

Since choosing to become vegetarian I always knew I didn’t ever want to sacrifice flavor in my food… ever! But what I’ve found is that you don’t ever have too. Some of my favorite food consists of all things cheesy and saucy, so I set out to make the best vegetable lasagna, and here we are.

This lasagna is cheesy, saucy, filled with vegetables and undoubtedly with flavor so if you have any meatless skeptics (hmmm… my husband), give this a try and they, sure enough, won’t miss out on their beef or turkey.

This lasagna is not only great the first day but it’s also freezable and somehow taste even better the next.  The most important element in creating any lasagna is making sure you have a great sauce and choosing the right ingredients. So when I set out on a Friday night to make this for Sunday dinner as with all things I made a list which consisted of just 3 things; Cheese, Vegetables, & Tomato Sauce. That’s the base of, but with any base, you will need to build on it. Which also means choosing the right kinds of cheese and making a sauce that will pop those taste buds.

The sauce has roasted red peppers, which really brings out the flavor of the sauce and can be used across many kinds of lasagnas (I’ll make sure to share those recipes too). If you’re making this lasagna then do not skimp out the roasted red pepper as I think it’s essential for building the flavor. For the veggies, I went with mushrooms, spinach, green and yellow squash, carrots and peppers.

Vegetable Lasagna

How to make this easy flavor packed Vegetable Lasagna The best veggie lasagna! The recipe is adaptable — you can choose to add your whichever are your favorite vegetables. This particular lasagna recipe is packed with bell peppers, mushrooms, squash, spinach, and carrots, sautéed until golden and tender on the edges. Recipe yields one 9″ lasagna. mins
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: Freeze-able, Italian, Vegetarian
Servings: 9 " Lasanga



  • 2 large carrots chopped (about 1 cup)
  • ½ medium yellow bell pepper chopped
  • ½ medium green bell pepper chopped
  • 1 medium yellow & green squash chopped
  • 1 small yellow onion chopped
  • 2-3 handfuls of baby spinach
  • 1 cup mushrooms

Tomato Sauce

  • 1 large can diced tomatoes
  • 1 large can tomato sauce
  • 1 medium jar of roasted red peppers
  • 1/4 tbs basil
  • 1/4 tbs parsley
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic minced or chopped
  • tsp ½salt
  • tsp ½garlic powder
  • Freshly ground black pepper
  • tsp ½onion powder

Remaining Ingredients

  • 2 cups ricotta cheese or medium container
  • Salt to taste
  • Black pepper to taste
  • Lasagna noodles
  • 3 cups mozzarella cheese – 2 packages or more if you want it extra cheesy
  • 1 tablespoons extra-virgin olive oil
  • 1 clove garlic minced or chopped
  • 1 clove garlic minced or chopped
  • 3 cups mozzarella cheese – 2 packages or more if you want it extra cheesy
  • 1 tablespoons extra-virgin olive oil



  • Preheat oven to 350 degrees

Cook Noodles

  • Bring to boil a large pot of water lightly salted with a tbsp of olive oil. Cook noodles according to the package instructions. Drain them and set aside in the large pot or bowl.

Sauce It Up

  • Drain the can of tomatoes and put into a large bowl, add your can of tomato sauce and roasted red peppers. Season the sauce while still in the bowl with salt, garlic powder, onion powder, basil, parsley and black pepper. After it’s seasoned to your taste, pour the mixture into a blender. Once into blender add the minced garlic and olive oil. Pulse or blend until sauce-like consistency and all tomatoes have been chopped (this took me about 15 pulses). Set aside.

Prep Vegetables

  • All veggies should already be chopped, heat olive oil in a medium to large skillet over medium heat. Once simmering add in chopped yellow onion & garlic cloves and cook until golden brown. After you see the golden brown onions and garlic (about 5-8 minutes), add in your vegetables. Stir in carrots, peppers, squash, & mushrooms – cook while stirring every few minutes until the veggies are tender and not mushy (about 12-15 minutes). Lastly, stir in spinach for about 3-4 minutes or until wilted slightly.
  • Stir in the tomato sauce and bring to a simmer. Cook the veggies and sauce until the sauce gets reduced and thicker (about 8 minutes). Add salt and pepper to your taste. Set aside

Layers Baby

  • Now that your veggies are cooked and your sauce has been simmered, it’s time to start the layers. This is the easiest part of the recipe as you’ll be taking what you’ve already made and stacking them up. Lay down 3-4 lasagna noodles to the bottom of the pan (If the noodles are short, cut an extra noodle and place into the dish to cover where the other noodles haven’t). Next spread 2-3 spoons of ricotta cheese making sure to spread it evenly over the noodles. Layer on your vegetable & sauce mixture. The final layer will be a heavy sprinkle of the mozzarella cheese. Repeat the layering about 2-3x or until all your vegetable mixture is done.

Finish it Up

  • Cover the lasagna pan with aluminum foil without letting it touch the cheese. Bake lasagna for 25 minutes in the oven. Remove from oven to take off aluminum foil and finish baking for 20 more minutes or until the top gets a little brown. Once finished in the oven, remove and let cool for about 15 minutes or until completely cooled. Slice it up and serve!


Wrecking Tips

  • You can use any vegetables you like or whatever is in season, so feel free to mix it up
  • Save it for later, so if you make this on a Sunday but and want to serve it later in the week or even next month, this will last about 3 days in the fridge and 2 months in the freezer.
    • Baked lasagna freezes well – completely cool it and wrap it in foil for freezing
    • When your ready to defrost, place in the fridge overnight and bake the next day at 350 degrees
    • Have a friend who recently had a baby? This is a perfect dish to give a busy new mom who simply doesn’t have the time or energy to cook nightly (I’ve been there).
  • Don’t skimp on the roasted red pepper, it truly adds another level of depth and flavor to the sauce
  • Make it gluten free by using gluten free noodles
  • Make it dairy free by changing out your cheeses for vegan cheese which can be found at your local grocery store
Let me know how this turns out! Leave a comment or follow me on Instagram and shoot me a note. If you love it, share with your friends. Make sure you come back and share how you’ve taken this recipe and made it your own.
If you are making and sharing online feel free to use hashtag #shesawreck or @shesawreck_, I would love to see what you’ve done with it.

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