Ready in: 1 hour 15 minutes · Serves: 8 · Technique: Baking · Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
Quick Answer
For a delicious Hearty Baked Italian Vegetable Lasagna, layer no-boil noodles with sautéed seasonal vegetables, creamy ricotta, and a cheesy topping, then bake until bubbly.
When I think of comfort food that can bring everyone together, especially around the holiday table, I immediately picture a steaming, bubbling lasagna. This Hearty Baked Italian Vegetable Lasagna ticks all the boxes: it's rich in flavor, packed with seasonal vegetables, and offers that perfect cheesy pull with every slice. Living in New York City, where the chill of late autumn begins to settle in, I love to set the stage for gatherings with family and friends-there's something about sharing a warm meal that makes the hustle and bustle of city life feel so much cozier.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Hearty and filling, perfect for gatherings and celebrations.
- Packed with seasonal vegetables, providing a burst of flavor and color.
- Comforting cheesy layers that appeal to both kids and adults alike.
- Can be made in advance and reheated, making meal prep a breeze.
- Endless options for customization with your favorite veggies and cheeses.
Ingredients
For this delightful lasagna, you'll need the following ingredients:
Lasagna Components
- 12 lasagna noodles (no-boil preferred)
- 2 tablespoons olive oil (extra virgin recommended)
- 1 onion (finely chopped, sweet variety)
- 2 cloves garlic (minced)
- 1 zucchini (diced)
- 1 bell pepper (red or yellow, diced)
- 1 cup mushrooms (sliced, cremini or button)
- 1 cup spinach (chopped)
- 24 oz marinara sauce (homemade or jarred)
- 15 oz ricotta cheese (whole milk)
- 1 cup grated Parmesan cheese (freshly grated)
- 3 cups shredded mozzarella cheese
How to Make Hearty Baked Italian Vegetable Lasagna (Step-by-Step)
This delicious lasagna is straightforward and rewarding to make. Follow these steps to create your masterpiece!
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). The anticipation of the delicious aroma is always exciting!
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet over medium heat. Once it's hot, add the chopped onions and sauté until they turn translucent, which should take about 5 minutes. When the onions are fragrant, add the minced garlic and cook for an additional minute, allowing the flavors to blend beautifully.
Step 3: Add the Remaining Veggies
Into the skillet, toss in the diced zucchini, bell pepper, mushrooms, and spinach. Sauté this mixture for another 5 minutes, ensuring the vegetables soften while retaining a bit of their bite. The colorful mix will look so inviting!
Step 4: Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan, adding a pinch of salt and pepper. Stir until the mixture is smooth-this will form the creamy layer of your lasagna.
Step 5: Assemble the Lasagna
In a 9x13 inch baking dish, start with a layer of marinara sauce at the bottom. Place a layer of lasagna noodles on top, followed by half of the sautéed vegetable mixture, spoonfuls of the ricotta blend, and a sprinkle of mozzarella cheese. Repeat these layers, finishing with a layer of noodles, the remaining marinara, and a generous topping of mozzarella and Parmesan cheese.
Step 6: Bake
Cover the dish with aluminum foil (making sure not to touch the cheese) and bake in your preheated oven for 25 minutes. After this, remove the foil and continue baking for an additional 15-20 minutes. You'll know the lasagna is ready when the cheese is bubbly and golden, with slight crispiness around the edges.
Step 7: Cool and Serve
Allow the lasagna to cool for at least 10 minutes before slicing. This resting period helps the layers set, ensuring each slice is perfect. Enjoy the rewarding moment of serving!
Common Mistakes to Avoid
- Skipping the Veggies: Don't skip on the sautéed vegetables-they add moisture and flavor!
- Overbaking: Keep an eye on the lasagna towards the end to avoid drying it out.
- Not Letting it Rest: Allowing the lasagna to cool before slicing prevents it from falling apart and ensures those layers hold up beautifully.
Tips and Tricks for Success
- Mix in seasonal veggies like roasted butternut squash or kale for a fun twist.
- Top with fresh basil or parsley before serving for a lovely herbal note.
- Use different types of cheese for added flavor complexity.
- Consider adding a layer of béchamel sauce for extra creaminess.
Variations
- Substitute zucchini with eggplant for a different texture.
- Use different pasta shapes, like cannelloni, for a unique presentation.
- Try using ricotta alternatives like cottage cheese for a lighter option.
- Incorporate cooked lentils or chickpeas for added protein.
How to Serve
- Pair with a fresh green salad tossed in a light vinaigrette.
- Serve with crusty bread to soak up the delicious sauce.
- Add a dollop of pesto on top for extra flavor.
- Garnish with grated cheese and fresh herbs just before serving.
Make Ahead and Storage
- Make Ahead: You can prepare the lasagna a day in advance and store it in the refrigerator before baking.
- Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the oven until warmed through.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
Recipe Notes / What I Learned
Through testing this recipe, I've discovered that the secret to a show-stopping lasagna lies in the balance of fresh ingredients, layers of flavor, and that all-important resting time. Each slice should be a perfect harmony of textures and tastes, reminding me why I love cooking for the people I cherish during the holiday season.
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 18g protein · 40g carbs · 16g fat
Recipe by:
Delicious Hearty Baked Italian Vegetable Lasagna
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Toss in the diced zucchini, bell pepper, mushrooms, and spinach, sautéing for another 5 minutes until softened.
- In a mixing bowl, combine ricotta with half of the grated Parmesan, adding a pinch of salt and pepper until smooth.
- In a 9x13 inch baking dish, layer marinara sauce, lasagna noodles, half of the sautéed veggies, ricotta, and mozzarella cheese. Repeat layers, finishing with a layer of noodles, marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let the lasagna cool for at least 10 minutes before slicing.
Notes
FAQs
1. Can I use regular lasagna noodles instead of no-boil?
Yes, you can use regular lasagna noodles. Just make sure to cook them according to the package instructions before assembling your lasagna.
2. How do I store leftover lasagna?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container.
3. Can I add more vegetables to the lasagna?
Absolutely! Feel free to mix in seasonal vegetables like roasted butternut squash or kale for added flavor and nutrition.
4. Why is it important to let the lasagna rest before slicing?
Allowing the lasagna to cool for at least 10 minutes before slicing helps the layers set, preventing it from falling apart and ensuring perfect slices.
5. What type of marinara sauce should I use?
You can use a homemade marinara sauce for the best flavor, but your favorite jarred variety works well too. Just make sure it's a sauce you enjoy!
