Cozy Vegetable Lasagna – Intro & Time
Cozy Vegetable Lasagna is the ultimate comfort food for veggie lovers. Packed with layers of tender vegetables, creamy ricotta, melty mozzarella, and rich tomato sauce, it’s a hearty and wholesome dish that satisfies without the need for meat. This recipe is perfect for family dinners, potlucks, or make-ahead freezer meals. The balance of savory vegetables, herbs, and cheesy goodness makes it both nutritious and indulgent — a true crowd-pleaser any time of year.
Time Required:
Prep Time: 25 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes (for easier slicing)
Total Time: 1 hour 20 minutes
Ingredients (Serves 6–8)
For the veggie filling:
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 medium zucchinis, diced
1 red bell pepper, diced
1 cup mushrooms, chopped
1 cup baby spinach (optional)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt (or to taste)
½ tsp black pepper
For the sauce:
4 cups marinara sauce (homemade or store-bought)
2 tbsp tomato paste
½ tsp chili flakes (optional, for heat)
For the cheese layers:
2 cups ricotta cheese (or cottage cheese)
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (plus extra for topping)
For assembling:
9–12 lasagna noodles (regular or oven-ready)
Fresh basil for garnish
Instructions
Prepare the veggies:
In a large skillet, heat olive oil over medium heat.
Add onion and garlic, sauté for 2 minutes.
Stir in carrots, zucchini, bell pepper, and mushrooms. Cook for 6–8 minutes until softened.
Add spinach (if using) and cook until wilted.
Season with oregano, basil, salt, and pepper. Remove from heat.
Make the sauce:
In a separate saucepan, heat marinara sauce with tomato paste and chili flakes. Simmer for 5 minutes.
Mix the ricotta layer:
In a bowl, combine ricotta, egg, and Parmesan. Mix until smooth.
Cook the noodles (if not using oven-ready):
Boil according to package instructions, then drain.
Assemble the lasagna:
Preheat oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of sauce.
Add a layer of noodles, then half the veggie mixture, then dollops of ricotta mixture, followed by mozzarella.
Repeat layers, ending with noodles, sauce, and a generous sprinkle of mozzarella.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbly.
- Serve:
Let it rest for 10 minutes before slicing. Garnish with fresh basil.
Q/A Section
Q1: Can I make this vegetable lasagna ahead of time?
Yes! Assemble the lasagna up to a day in advance, cover tightly with foil, and refrigerate. When ready to bake, add about 10 extra minutes to the baking time if it’s coming straight from the fridge.
Q2: Can I freeze vegetable lasagna?
Absolutely. Wrap baked or unbaked lasagna tightly in foil and freeze for up to 3 months. For unbaked lasagna, thaw overnight in the refrigerator before baking.
Q3: Can I use gluten-free noodles?
Yes, gluten-free lasagna noodles work perfectly. Just follow the package instructions, as some may need pre-cooking while others are oven-ready.
Q4: What can I use instead of ricotta cheese?
Cottage cheese, mascarpone, or a homemade tofu “ricotta” are great substitutes if you want a lighter or dairy-free option.
Q5: Can I make it vegan?
Yes! Use dairy-free mozzarella and ricotta alternatives, and ensure your pasta is egg-free. You can also add nutritional yeast for a cheesy flavor boost.
Nutrition Information (Per Serving – based on 8 servings)
Calories: ~320 kcal
Protein: 15 g
Carbohydrates: 36 g
Fat: 14 g
Saturated Fat: 6 g
Fiber: 6 g
Sugar: 8 g
Sodium: ~680 mg
(Nutrition will vary based on ingredients and cheese type used.)