Vegetable Lasagna

A simple, satisfying favorite.

Why You'll Love This Recipe

• Meatless but deeply satisfying.
• Make-ahead crowd feeder.
• Freezer-friendly.
• Naturally vegetarian.
• Better than any restaurant veggie lasagna.

Ingredient Notes

• Roast veg — don't sauté — to drive off water.
• Whole milk ricotta only; part-skim is dry.
• San Marzano tomatoes are sweeter and richer.

Ingredient Substitutions

• Add mushroom-walnut 'meat' for heartiness.
• Pesto layer between ricotta and sauce.
• Goat cheese in the ricotta.

Equipment Needed

• Sheet pans
• Large pot
• 9x13 baking dish
• Foil

Prep Tips

• Make sauce + roast veg + mix ricotta all simultaneously to save time.
• Oil noodles after draining so they don't stick.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 medium zucchini, sliced, 5 oz baby spinach, 1 cup ricotta, 1 cup shredded cheese, 1 medium tomato, diced, 3 cloves garlic, minced, 1 medium onion, diced. mince the garlic, dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Sauté veg.

3. 3

   Layer noodles, sauce, ricotta, veg, cheese.

4. 4

   Bake 375°F 45 min.

Artsi Pro Tips

• Roast the veg first — removes water that would make lasagna soggy.
• REST 20 minutes after baking — slices clean instead of falling apart.
• Regular noodles parboiled give better texture than no-boil.

Common Mistakes

• Skipping the rest — lasagna falls apart.
• Raw veg — soggy mess.
• No-boil noodles can come out chewy or stiff if there's not enough sauce.

Recipe Tags