Prime Veggie Lasagna
Prime Veggie Lasagna is the cozy, make-ahead vegetarian dinner that delivers crowd-pleasing comfort without the heaviness. The secret is roasting the vegetables firstzucchini, mushrooms, and bell peppers—so excess moisture evaporates and every layer tastes concentrated and sweet.
Those veggies are stacked with tender noodles, a creamy ricotta-spinach filling, and plenty of mozzarella and Parmesan, then baked until bubbly and golden.
This lasagna fits busy weeknights and weekend cooking alike: you can assemble it earlier in the day, refrigerate, and bake when you’re ready, or freeze a whole pan for future meals.
It’s endlessly customizable, too: swap in kale for spinach, add pesto to the ricotta for a herby twist, or use no-boil noodles for speed. Leftovers reheat beautifully and are perfect for lunches.
Whether you’re feeding vegetarians or simply want a hearty meatless main, Prime Veggie Lasagna checks every box—balanced, satisfying, and reliably delicious with minimal fuss.
Prime Veggie Lasagna
Layers of roasted vegetables, ricotta, mozzarella, and marinara baked to bubbly, golden perfection.
Ingredients
- 12 lasagna noodles (no-boil or regular)
- 2 tbsp olive oil (plus more for roasting)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce (plus extra if needed)
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cups ricotta cheese
- 1 large egg
- 1 tsp Italian seasoning (or oregano + basil)
- 10 oz spinach (fresh or thawed frozen, well-squeezed)
- 2 small zucchini, sliced into half-moons
- 8 oz mushrooms, sliced
- 1 red bell pepper, sliced
- 1/2 tsp kosher salt + black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss zucchini, mushrooms, and bell pepper with a little olive oil, salt, and pepper. Roast 15–18 minutes until just tender. Reduce oven to 375°F (190°C).
- If using regular noodles, boil until just shy of al dente; drain. (Skip this step if using no-boil noodles.)
- In a skillet, heat 2 tbsp olive oil over medium. Sauté onion 3–4 minutes; add garlic 30 seconds. Stir in marinara and warm through; season to taste.
- In a bowl, mix ricotta, egg, Italian seasoning, spinach (squeezed dry), 1/4 cup Parmesan, 1/2 tsp salt, and pepper.
- Assemble in a 9×13-inch dish: spread a thin layer of sauce, then noodles, ricotta mixture, roasted veggies, mozzarella, and more sauce. Repeat layers, finishing with noodles, sauce, mozzarella, and remaining Parmesan.
- Cover with foil (tent so it doesn’t touch cheese). Bake 25 minutes at 375°F. Uncover and bake 15–20 minutes more, until bubbling and lightly golden.
- Rest 10–15 minutes before slicing. Garnish with fresh basil if desired.
Tips & Variations
No-boil shortcut: Use no-boil noodles and add a little extra sauce between layers.
Pesto ricotta: Stir 2 tbsp pesto into the ricotta for bright, herby flavor.
Extra veg: Add roasted eggplant or spinach-kale mix.
Cheese blend: Try a 70/30 mozzarella/Romano mix for a sharper bite.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add ~10 minutes to the covered bake.
Serving Suggestions
Serve with garlic bread and a simple green salad with lemon vinaigrette.
Pair with roasted broccoli or asparagus.
Add a side of tomato-basil soup for a cozy combo.
For wine, try Sangiovese or Barbera.
FAQs
How do I prevent watery lasagna?
Roast the vegetables first and let the lasagna rest 10–15 minutes before slicing.Can I make it ahead?
Yes—assemble and refrigerate up to 24 hours, then bake. Add extra bake time if cold.Can I freeze it?
Freeze baked and cooled lasagna (or the assembled, unbaked casserole) up to 3 months. Thaw overnight and bake until hot.Do no-boil noodles work?
They do—just use slightly more sauce so the pasta hydrates in the oven.What cheeses are best?
Mozzarella for melt, Parmesan/Romano for sharpness, ricotta for creaminess.
Final Thoughts
Prime Veggie Lasagna proves that meatless mains can be every bit as hearty and satisfying. With roasted vegetables, a creamy ricotta layer, and plenty of cheese, it bakes up beautifully for family dinners, meal prep, or entertaining—and leftovers taste even better the next day.
