Vegetable Lasagna

Garden Veggie Lasagna

Easy Mexican Lasagna

Easy Lasagna

Chicken Broccoli Lasagna

Broccoli Chicken Lasagna

Vegetable Casserole

Easy Zucchini Lasagna

Roasted Vegetable Lasagna

Creamy Vegetable Lasagna

Veggie Lasagna

Easy Vegetable Quiche

Slow-Cooker Veggie Lasagna

Simple Lasagna

Easy Stovetop Lasagna

Home Dishes & Beverages Pasta Dishes Lasagna

Easy Vegetable Lasagna

Name: Easy Vegetable Lasagna
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 6 garlic cloves, minced; 1 can (28 ounces) tomato puree; 1 can (8 ounces) tomato sauce; 3 tablespoons minced fresh basil; 3 tablespoons minced fresh oregano; 1 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; ROASTED VEGETABLES:; 4 cups sliced zucchini; 3 cups sliced fresh mushrooms; 2 medium green peppers, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 lasagna noodles, cooked, rinsed and drained; 4 cups shredded part-skim mozzarella cheese; 1 cup shredded Parmesan cheese; Additional minced fresh oregano, optional

3 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 20 min. + standing

Makes

12 servings

Updated: Sep. 13, 2023

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania

Easy Vegetable Lasagna Recipe photo by Taste of Home

Ingredients

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
Additional minced fresh oregano, optional

Directions

Preheat oven to 450°. In a saucepan, saute onion in oil over medium heat until tender; add garlic and cook 1 minute longer. Stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.

Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake 15-18 minutes or until golden brown. Reduce oven temperature to 400°.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, 1-3/4 cups sauce, and half the roasted vegetables and cheeses. Repeat the layers.
Cover and bake 10 minutes. Uncover and bake for 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.

Easy Vegetable Lasagna Tips

What are some variations of this easy vegetable lasagna recipe?

This recipe can be modified and changed to whatever you’re craving! Use whatever kind of veggies you want in this recipe, while keeping in mind that they get roasted first. Sliced carrots, butternut squash and eggplant are some of our suggestions. If you want to make it dairy-free, feel free to eliminate the mozzarella and Parmesan, and substitute your favorite dairy-free or vegan cheese instead. You can also substitute no-boil noodles for boiled lasagna noodles if you like—just make sure to cover the noodles completely with sauce so they have enough liquid to cook.

What’s a side dish that goes with lasagna?

Some must-have side dishes for lasagna include homemade Italian bread and an Italian side salad.

Can you make this easy vegetable lasagna ahead of time?

Yes! Assemble the lasagna as directed, wrap tightly, and store in the refrigerator for up to 2 days, or freeze for up to 3 months. If cooking from frozen, allow time to thaw overnight before baking. The next day, bake the lasagna, covered, at 400 degrees for 15 minutes, and then uncovered for an additional 15. If you loved this recipe, try more of our other top lasagna recipes.

—Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 258 calories, 11g fat (6g saturated fat), 29mg cholesterol, 571mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 starch.