This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above.
14 lasagna noodles (2 extra for filling in holes)
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, (3 cloves)
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 1 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded
Salt and fresh ground black pepper, to taste
Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt, then cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.
While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not).
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
Add another layer of four noodles, then repeat by adding another third of the cheese and vegetable mixture.
Finish with a final layer of noodles, the remaining vegetable mixture, and top with the leftover cheese.
Cover loosely with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges. To make the cheese golden brown on top, slide the pan under the broiler set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste